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Evaluation of antioxidant properties of the Chilville plant ‎‎(Ferrolago cardochrome) and the relationship between extracted ‎compounds and treatment of diseases

Document Type : Article

Authors

1 Department of Food Science and ‎Technology, Medical Sciences ‎Tehran, Islamic Azad University, ‎Tehran, Iran‎

2 Department of Food Science and ‎Technology, Safadasht Branch, ‎Islamic Azad University, Tehran, ‎Iran‎

3 Department of Food Science and ‎Technology, Faculty of ‎Nutritional Sciences, Shahid ‎Beheshti University, Tehran, Iran‎

4 Department of Biology, Payame ‎Noor University, Tehran, Iran

10.30473/eab.2023.66048.1893

Abstract

The plant's essential oils have attracted consumers' attention due to their naturalness and unique functional properties such as antioxidants and preservatives and in some disease treatments. Ferulago carduchorum is a native plant that grows in western Iran and was previously used as a natural preservative in delaying the destruction of meat and as an antiseptic plant. In this study, the essence of Ferulago carduchorum was examined. The composition of the essential oil, antioxidant properties, total phenolic content, DSC, and FTIR essential oil was investigated by Ferulago carduchorum. To extract the essential oil from the sample, the essential oil was distilled from distilled water in a Clevenger for 7 hours from the Ferulago carduchorum plant. Gas chromatography was used to identify the percentage of compounds in chamomile essential oil. The antioxidant activity of essential oils was determined using the ABTS free radical inhibition method. The folic acid reagent was also used to measure total phenol content. The highest composition of essential oils is α-Pinen, which is 30.18%. The results showed that essential oil with a concentration of 300 mg/ml (highest amount) had the highest antioxidant capacity and the highest percentage of free radical inhibition and essential oil with a concentration of 100 mg/ml (highest range) had the highest phenolic content. This plant can be introduced as a plant with antioxidant properties for the food industry and the treatment and prevention of diseases.

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References
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Experimental animal Biology
Volume 11, Issue 4 - Serial Number 44
June 2023
Pages 43-54
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