Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts |
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| Affiliation: | 1. Department of Chemistry Education, Kazım Karabekir Education Faculty, Atatürk University, Erzurum TR-25240, Turkey;2. Department of Chemistry, Atatürk University, Faculty of Science and Arts, Erzurum 25240, Turkey;1. Finnish Food Safety Authority Evira, Risk Assessment Research Unit, Mustialankatu 3, FI-00790 Helsinki, Finland;2. Fundación para la Investigación Nutricional, Barcelona Science Park, University of Barcelona, Barcelona, Spain;3. CIBER Obn of Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, Madrid, Spain;4. Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Spain;5. Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, United Kingdom;1. Pharmaceutical Technology Department, National Research Centre, Dokki, Giza 12311, Egypt;2. Food Sciences and Nutrition Department, National Research Centre, Dokki, Giza 12311, Egypt;3. Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza 12311, Egypt;1. Crop Research Institute, Drnovská 507, 161 06, Prague 6 Ruzyně, Czech Republic;2. Laboratory of metabolomics and isotopic analyses, Global Change Research Centre, Branišovská 31, 370 05 České Budějovice, Czech Republic;1. Department of Animal Science, School of Agriculture, Shiraz University, Shiraz 71441–65186, Iran;2. Department of Horticultural Sciences, School of Agriculture, Shiraz University, Shiraz 71441–65186, Iran |
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| Abstract: | In this study, the antioxidant activity of water and ethanol extracts of fennel (Foeniculum vulgare) seed (FS) was evaluated by various antioxidant assay, including total antioxidant, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, metal chelating activities and reducing power. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol. The water and ethanol extracts of FS seeds showed strong antioxidant activity. 100 μg of water and ethanol extracts exhibited 99.1% and 77.5% inhibition of peroxidation in linoleic acid system, respectively, and greater than the same dose of α-tocopherol (36.1%). The both extracts of FS have effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. This antioxidant property depends on concentration and increasing with increased amount of sample. In addition, total phenolic compounds in the water and ethanol extracts of fennel seeds were determined as gallic acid equivalents. The results obtained in the present study indicated that the fennel (F. vulgare) seed is a potential source of natural antioxidant. Although, the tests presented here show the usefulness of FS extracts as in vitro antioxidants it still needs to be that this extracts show their activity in emulsions, biological systems, health implications or dry foods. |
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