ABS47232

Evaluation of Anti-Oxidant Properties, Total Phenolic and Flavonoid Content of Methanolic Extracts from Irish Wild Plants


  • Poster Presentation
  • Poster 7 (Flash Talk: 11 Jun 2018 14:46)
  • Foyer, UCD Agriculture and food science Centre
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Amruta Deshpande*
PMBRC and EIRC, Department of Science, School of Science and Computing Waterford Institute of Technology, Waterford, Ireland

Cara Daly
PMBRC and EIRC, Department of Science, School of Science and Computing Waterford Institute of Technology, Waterford, Ireland

Michael Kinsella
PMBRC and EIRC, Department of Science, School of Science and Computing Waterford Institute of Technology, Waterford, Ireland

Edel McNeela
PMBRC and EIRC, Department of Science, School of Science and Computing Waterford Institute of Technology, Waterford, Ireland

*Presenting Author


Plants are well known to be a potential source of a diverse array of secondary metabolites that possess biological properties with proven efficacy. Phenolic compounds are one such class of secondary metabolites occurring abundantly throughout the plant kingdom. A substantial amount of research suggests that these phenolic compounds have an ability to repair tissue damage caused by oxidative stress. Ireland is a native to many wild plants some of which have been used for centuries in Irish traditional medicine for the treatment of various diseases involving oxidative stress and inflammation. The present study aims to identify some of these wild plants and to investigate their antioxidant potential, total phenolic content and total flavonoid content. The selected plants were extracted in methanol using maceration and soxhlet extraction techniques. The extracts were then screened for their antioxidant potential using 1,1-diphenyl-2- picrylhydrazyl (DPPH) free-radical scavenging assay, while total phenolic content was determined using Folin-Ciocalteu assay, and the total flavonoid content was determined by aluminium chloride colorimetric method. The results indicate some of the plant extracts showed free radical scavenging effect with IC50 values ranging 100 - 600 µg/ml, which is correlated with the total phenolic content of the extracts. In addition, the extraction technique influenced the total phenolic and flavonoid content; the macerated extracts showed significantly higher (p < 0.05) phenolic and flavonoid content compared to the extracts obtained using soxhlet extraction. These findings provide a platform for exploiting the antioxidant activity of the selected Irish wild plants in determining their potential against diseases involving oxidative stress.