摘要
The aim for this present study was to evaluate the antioxidant potential of aqueous extracts (AE), hydro-ethanolic extracts (HE) and ethanolic extracts (EE) obtained from an aquatic plant (<em>L. schlechteri</em>) using a simple and fast method that is the CCM. This method revealed the presence of phenolics and flavonoids at different levels but with higher antioxidant activity in EE compared to AE. Among the two families of antioxidants evaluated, the phenolic compounds were found to be higher on the EE (5.85 mgEAG/MS) followed by the HE (5.06 mgEAG/MS) and less and less important on the AE (3.661 mgEAG/MS). While the less significantly elevated flavonoids showed values of 1.146 mgECa/MS for EE, 0.406 mgECa/MS for HE et 0.181 mgECa/MS for AE. However, the anti-free radical activity was also evaluated. Unlike the antioxidant activity, the ant-free radical activity with a greater IC50 was observed on AE with a rate of 66.66 mg/mL, then less on the hydro-ethanolic and ethanolic extracts, respectively at levels of 26.15 mg/mL et 19.18 mg/mL.
The aim for this present study was to evaluate the antioxidant potential of aqueous extracts (AE), hydro-ethanolic extracts (HE) and ethanolic extracts (EE) obtained from an aquatic plant (<em>L. schlechteri</em>) using a simple and fast method that is the CCM. This method revealed the presence of phenolics and flavonoids at different levels but with higher antioxidant activity in EE compared to AE. Among the two families of antioxidants evaluated, the phenolic compounds were found to be higher on the EE (5.85 mgEAG/MS) followed by the HE (5.06 mgEAG/MS) and less and less important on the AE (3.661 mgEAG/MS). While the less significantly elevated flavonoids showed values of 1.146 mgECa/MS for EE, 0.406 mgECa/MS for HE et 0.181 mgECa/MS for AE. However, the anti-free radical activity was also evaluated. Unlike the antioxidant activity, the ant-free radical activity with a greater IC50 was observed on AE with a rate of 66.66 mg/mL, then less on the hydro-ethanolic and ethanolic extracts, respectively at levels of 26.15 mg/mL et 19.18 mg/mL.
作者
Roniche Nguie
Tsiba Gouollaly
Arnaud W. G. Tamba Sompila
J. E. Moussounga
M. Gadet Dzondo
N. P. G. Pambou-Tobi
P. Diakabana
Reyes H. Gampoula
Roniche Nguie;Tsiba Gouollaly;Arnaud W. G. Tamba Sompila;J. E. Moussounga;M. Gadet Dzondo;N. P. G. Pambou-Tobi;P. Diakabana;Reyes H. Gampoula(Centre de Recherche et d’Initiation des Projets de Technologie, cité scientifique, route de l’auberge de Gascogne, Brazzaville, Congo;EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville, Congo;Institut national de Recherche en Sciences de la Santé, cité scientifique, route de l’auberge de Gascogne, Brazzaville, Congo;Unité de Chimie du Végétal et de la Vie, FST-UMNG, Brazzaville, Congo;Laboratoire de Bioprocédés alimentaires et médicaux, ENSP-UMNG, Brazzaville, Congo;Ecole Nationale Supérieure Polytechnique (ENSP), Université Marien NGOUABI (UMNG), Brazzaville, Congo;Ecole Supérieure de Technologie des Cataractes, Brazzaville, Congo)
