Total phenolic and flavonoids contents and in vitro evaluation of antioxidant activity of several Calendula officinalis (Marigold) extracts

  • Mounia Chroho | chroho_mounia@yahoo.fr Laboratory of Organic and Analytic Chemistry, Faculty of Sciences and Technology Beni Mellal, University Sultan Moulay Slimane, Beni Mellal, Morocco.
  • Aziz Drioiche Research team Chemistry of Bioactive Molecules and Environment, Laboratory of Innovative Materials and Biotechnologies of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, Meknes, Morocco.
  • Soukaina Saidi Laboratory of Organic and Analytic Chemistry, Faculty of Sciences and Technology Beni Mellal, University Sultan Moulay Slimane, Beni Mellal; Research team Chemistry of Bioactive Molecules and Environment, Laboratory of Innovative Materials and Biotechnologies of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, Meknes, Morocco.
  • Touriya Zair Research team Chemistry of Bioactive Molecules and Environment, Laboratory of Innovative Materials and Biotechnologies of Natural Resources, Faculty of Sciences, Moulay Ismaïl University, Meknes, Morocco.
  • Latifa Bouissane Laboratory of Organic and Analytic Chemistry, Faculty of Sciences and Technology Beni Mellal, University Sultan Moulay Slimane, Beni Mellal, Morocco.

Abstract

The search for natural antioxidants to replace synthetic antioxidants is one of humanity’s health priorities. Medicinal and Aromatic Plants (MAP) contain phenolic compounds that act as natural antioxidants. The aim of this work is to study total phenols and flavonoids contents and evaluate the antioxidant power of various extracts of Calendula officinalis. Extracts were prepared in two steps: hot solid-liquid extraction, by Soxhlet and from the plant powder using a solvent (Methanol/water 70/30, Acetone/water 70/30) followed by a liquid-liquid extraction by splitting the obtained extract by two increasingly polarized solvents (Ethyl acetate and Butanol). Total phenols and flavonoids were evaluated using gallic acid and quercetin as standards, respectively. The antioxidant activity of extracts was determined by DPPH (2,2-diphényl 1-picrylhydrazyle) free radical reduction method. The two crude fractions of Methanol and Acetone presented the highest levels of total phenols (7,58±0,38 mg GAE/g dm and 6,80±0,34 mg GAE/g dm respectively), and flavonoids (7,37±0,37 mg QE/g dm and 7,93±0,40 mg QE/g dm respectively). Ethyl acetate fractions showed a high antioxidant activity. This study demonstrated that extracts from Calendula officinalis flowers present a promising source of natural antioxidant.

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Published
2021-04-28
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Original Articles
Keywords:
Calendula officinalis, polyphenols, flavonoids, phytochemistry, antioxidant activity
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How to Cite
Chroho, M., Drioiche , A., Saidi, S., Zair, T., & Bouissane, L. (2021). Total phenolic and flavonoids contents and <i>in vitro</i> evaluation of antioxidant activity of several <i>Calendula officinalis</i&gt; (Marigold) extracts . Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 94(1). https://doi.org/10.4081/jbr.2021.9680