Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration

This study was conducted to investigate the content of phenolic compound and radical scavenging capacity (IC50) of chevil as a replacement for synthetic antioxidants. The extract of chevil leaves powder  was obtained by maceration (12 h)  and microwave (60 s) with ethanol or water  (100: 0, 75: 25 , 50:50) and the amount of  total phenolics and flavonoids was measured by spectrophotometry and antioxidant activity was measured by scavenging free radical 2,2-diphenyl -1- picryl hydrazine (DPPH). Data were analyzed by SPSS versiov 24 as well as variance analysis. The results showed that there was a significant difference between the extracts obtained by two used solvents ethanol and water (p<0.01). The extracts obtained by microwave showed the highest flavonoids content (0/75±0.008 mg Eq. Rutin/g dry sample) and the highest radical scavenging activity (1/04 ± 0/1) at ethanol to water ratio of 0:100 % as comared to maceration method. In contrast, the highest total phenol content (TPC) (3/665±0.09 mg Eq. gallic acid / g dry sample) was obtained by maceration at ethanol to water ratio of 0: 100%. For both methods, the rate of extraction was affected by solvents  ratio and water was more effective than ethanol.