Nahla Airir a, b, Soundouss Kaabia c, Fouad Oumassi a, Ouafaa Hamdoun a, Brahim El Bouzdoudi a, Mounir Nechar d, Trinidad de Miguel b, Mohammed L’Bachir El Kbiach a
a Plant Biotechnology Team, Faculty of Sciences, Abdelmalek Essaadi University, 93002 Tetouan, Morocco. b Department of Microbiology and Parasitology, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain. c Phytohormones & Plant Development Laboratory, Department of Plant Biology (Plant Physiology Unit), Faculty of Biology, University of Murcia, 30100 Murcia, Spain. d Laboratory of Water, Studies and Environmental Analysis, Faculty of Sciences, Abdelmalek Essaâdi University, 93002 Tetouan, Morocco
Presentación en el XV Congreso de Fitoterapia Ciudad de Oviedo – Jornada de Fitoterapia de SEFIT
The plants of the Apiaceae family are mainly used for food and medicinal purposes due to their multiple therapeutic properties and biological activities. Smyrnium olusatrum known as Alexander is a biennial medicinal and aromatic plant belonging to the Apiaceae family that has been used in cuisine for many centuries by roman in many dishes and used as a treatment for gastrointestinal disorder in the Mediterranean ethnomedicine.
The aim of this study was to evaluate the antioxidant activity of ethanol extracts obtained from the fruits and roots of Smyrnium olusatrum using three different methods of extraction: maceration, Soxhlet and ultrasound-assisted extraction (UAE). The extracts were evaluated for their antioxidant potential using the DPPH radical-scavenging assay and ferric reducing antioxidant power.
Additionally, the total phenolic, flavonoid and tannin contents was determined. The maceration extraction showed the highest total phenolic content in the both part; fruits and root (37.20 ± 0.70 mg GA/g DW, 8,67 ± 0,43 mg GA/g DW). Regarding DPPH radical-scavenging activity, the root Soxhlet extract showed the lowest IC₅₀ value among the tested S. olusatrum extracts (872.41 µg/mL), followed by fruit maceration (1068.97 µg/mL), fruit Soxhlet (1193.10 µg/mL), and fruit UAE (1367.39 µg/mL). In comparison, the IC₅₀ of the reference antioxidant BHT was 21.37 µg/mL. In the ferric reducing antioxidant power, we found that the reducing activity generally increased with increasing extract concentration (p<0.05), with the highest absorbance values observed for fruit maceration at 2 mg/mL, comparing with ascorbic acid. the results demonstrate that extraction method significantly influence the antioxidant potential of S. olusatrum for each part (p<0.05).
Keywords: medicinal plants; Apiaceae family; radical-scavenging activity; S. olusatrum; extraction methods.
