Study of antioxidant and antiradical activity of alcoholic and aqueous extract of Vitis vinifera leaves in Vitro

Reducing the detrimental effects of free radicals, in biological and food systems by antioxidants is important, thus providing antioxidants is necessary in community health and food safety. The aim of the present study was to determine antioxidant and antiradical activity of alcoholic and aqueous extract of Grape leaves in vitro. Grape leaves were extracted using the solvents: distilled water, ethanol and methanol and the antioxidant activities were measured by DPPH, β-carotene-linoleic acid, total phenolic compounds and total flavonoid compounds assays. IC50 for DPPH radical-scavenging activity in water, ethanol and methanol extracts were (71.90±0.714, 37.38±0.318 and 46.66±0.481µg/ml) and also the percentage of inhibition free radicals in  β-carotene-linoleic acid were (86.51±1.84, 97.08±1.30 and 88.20±1.27).
These parameters for BHT in DPPH
test and β-carotene linoleic acid test
are 13.58±0.000 µg/ml and 94.56±0.62 %. Total phenolic compounds and
flavonoid compounds were calculated (158.02±1.39, 201.60±1.55 and 180.19±2.26
mg/g) and (37/16±1.64, 54.74±0.83 and 46.07±0.18 mg/g ). According to the
results in this study, the highest radical scavenging effect was observed in
ethanol, then methanol extract and water extract had the lowest activity. It seems the ethanolic extract could be considered as a cheap, easily
accessible and potential source of natural antioxidants for food and
pharmaceutical purposes