Volume 10, Issue 43 (vol. 10, no. 43 2021)                   j.plant proc. func. 2021, 10(43): 1-10 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Golkar P, Fotoohi A. Preliminarily phytochemical screening of the phenolic compositions and antioxidant activity of six Plantago species from Iran. j.plant proc. func.. 2021; 10 (43) :1-10
URL: http://jispp.iut.ac.ir/article-1-1455-en.html
1- Department of Natural Resources, Isfahan University of Technology, Isfahan 84156-83111, Iran. b Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran , poorangolkar@gmail.com
2- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Abstract:   (177 Views)
Plantago sp., as a valuable source of natural antioxidants, has diverse food and pharmaceutical applications. In this study, six different Iranian species of plantago were studied to determine their antioxidant activity as well as their total phenolic, flavonioid, flavonol, chlorophyll, carotenoids, and anthocyanin content. The highest total phenolic content (92.37 mg GAE/g DW) and total flavonoids (57.16 mg QE/g DW) were found in P. major, but the highest total flavonols (46.07mg RE/g FW) and carotenoids (0.13 mg/g DW) were detected in P. cornopus. The least 1,1-diphenyl-2-picrylhydrazy (DPPH) activity (0.66 mg/ml) was found in P. major. Also, total antioxidant capacity was in the following order P. major> P. cornopus> P. subulata> P. lanceolate P. maritima > P. ovata.  Preliminarily comparison of the Iranian plantago species identified them as good sources of phenolic compounds. Hence, P. major followed by P. cornopus rich in natural antioxidants may be recommended as food supplements and nutraceutical aims.
Full-Text [PDF 557 kb]   (84 Downloads)    
Type of Study: Research | Subject: others
Received: 2020/09/29 | Accepted: 2020/12/15 | Published: 2021/10/25

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2021 CC BY-NC 4.0 | Journal of Plant Process and Function

Designed & Developed by : Yektaweb