Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L

Nebojša Živić, Slaviša Milošević, Vidoslav Dekić, Biljana Dekić, Novica Ristić, Milenko Ristić and Ljiljana Sretić
Additional contact information
Nebojša Živić: Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
Slaviša Milošević: Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
Vidoslav Dekić: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
Biljana Dekić: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
Novica Ristić: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
Milenko Ristić: Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
Ljiljana Sretić: Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 351-358

Abstract: The content of phytochemicals, total phenolics, total flavonoids and antioxidant potential of extracts of Juniperus communis L. and Juniperus oxycedrus L. berries were determined. Ethanol, ethyl acetate and chloroform were used for the process of extraction. Phytochemical monitoring was based on already known methods, while in vitro antioxidant activities were done by DPPH assay. Phytochemical screening showed a wide spectrum of phytochemicals. Ethanolic extract of Juniperus communis L. possesses the strongest antioxidant activity (IC50 = 28.55 ± 0.24 µ/ml), as well the higher contents of total phenolics, 189.82 ± 0.27 mg of gallic acid equivalent per g of dried weight extract (mg GAE/g extract DW), and total flavonoids, 42.85 ± 0.13 mg of rutin equivalents per g of dried weight extract (mg RE/g extract DW). The results indicated the potential application of the tested extracts as significant antioxidants.

Keywords: DPPH; extract; Juniperus berries; total flavonoids; total phenolics (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/28/2019-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/28/2019-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:28-2019-cjfs

DOI: 10.17221/28/2019-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().