DETERMINATION AND COMPARISON OF ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF PIMPINELLA AFFINIS HYDROETHANOLIC EXTRACT AND ESSENTIAL OIL

Due to the adverse effects of synthetic antioxidants, there is a great desire to use herbs because of its antioxidant properties. This study was performed to examine the antioxidant effects of (Pimpinella affinis) as an alternative to synthetic antioxidants.
Total phenolic, contents were measured with folin ciocalteu method. The antioxidant capacity of the extract and essential oil was assessed by DPPH (2,2-diphenyl-1- picrylhydrazyl) radical-scavenging activity and compared to synthetic antioxidant BHT. In addition, antioxidant capacity of extracts was also analyzed with ABTS (acid sulphonic-6-ethylbenzthiazoline-3-azinobis, 2, 2, cation radical method. Data were analyzed using Duncan's multiple tests and the analysis was carried out using SPSS.
In testing percent of inhibition of free radicals (DPPH), the extract showed a significant inhibitory effect compared to the essential oil (p The results of this study showed that extract and essential oil of Pimpinella affinis have considerable antioxidant activity compared to synthetic antioxidant (BHT), and after conducting more comprehensive studies can be used in food and pharmaceutical industries.