Global Chemical Composition And Antioxidative Effect Of The Ethanol Extracts Prepared From Globularia Alypum Leaves

In this paper, the phenolics content and the antioxidant activity of the ethanol extracts prepared from the leaves of Globularia alypum L were evaluated. These extracts were obtained by two different extraction methods. The composition of polyphenols (198±0.52µg gallic acid equivalent/mg of dry mass) and tannins (30.65±0.11µg tannic acid equivalent/mg of dry mass) was higher in the ethanol extract obtained by soxhlet method, whereas, the macerated ethanolic extract contained high amounts of anthocyanins (35.10±0.23µg cyanidin equivalent/mg of dry mass) and flavonoids (19.26±0.22µg quercetin equivalent/mg of dry mass) which are strongly thermosensitive particles. The extracts were also subjected to a screening for their antioxidant activity using the DPPH assay. The free radical scavenging effect of the macerated ethanol extract (IC50 = 1.31 ± 0.17 mg/ml) was more important than quercetin used as positive control.