Study of antioxidant activity and free radical scavenging power of Physalis alkekengi flower extract

Abstract

According to the undesirable effects of many chemical preservatives in food products such as oilseed extraction industry, the possibility of substituting these materials with effective compounds of herbal plants have been considered by the researchers. In this study, at first, the Physalis Alkekengi flower extract was extracted by using maceration method with methanol. The Phenolic compounds and the amount of free radical scavenging activity of the flower extract were investigated in different concentrations (200, 400, 600, 800 and 1000 ppm), respectively by Folin–Ciocalteu method and DPPH test and were compared with the synthetic antioxidant activity (BHT) at 200 ppm. The results showed a significant difference between different concentrations of Physalis Alkekengi flower extract, in terms of the rate of Phenolic compounds and free radical scavenging activity of flower extract (p < 0.05). In general, the results of this study showed that the methanol extract of Physalis Alkekengi flower, as a source of cheap and available natural antioxidant, after conducting supplementary experiments can be used in food industry.

Keywords: Physalis Alkekengi flower, Free radical scavenging power, Natural antioxidants,
Phenolic compounds.