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Molecules 2018, 23(7), 1657;

Radical Scavenging and Antioxidant Activity of Anthyllis Vulneraria Leaves and Flowers

Research Unit “Nutrition et Métabolisme Azotés et Protéines de Stress” (UR/ES-13-29), Biology Department, Faculty of Sciences of Tunis (FST), University of Tunis El-Manar (UTM), University Campus of Tunis El-Manar, 2092 Tunis, Tunisia
Chemical Engineering Department (DEQ), School of Industrial Engineering of Barcelona (ETSEIB), Universitat Politècnica de Catalunya (UPC), Av, Diagonal 647, 08028 Barcelona, Spain
Author to whom correspondence should be addressed.
Academic Editors: María Pilar Almajano and Michael H. Gordon
Received: 21 June 2018 / Revised: 2 July 2018 / Accepted: 4 July 2018 / Published: 7 July 2018
(This article belongs to the Special Issue Antioxidants Chemistry and Applications)
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The main targets of this work were to determine the phenolic content of Anthyllis vulneraria (A. vulneraria) leaves and flowers and to evaluate their antioxidant activity. Total polyphenols and flavonoid content (TPC and TFC, respectively) were determined. Antioxidant capacity was evaluated by the Ferric Reducing Antioxidant Power (FRAP), the Oxygen Radical Absorbance Capacity (ORAC), the Trolox Equivalent Antioxidant Capacity (TEAC) and the diphenyl picrylhydrazyl (DPPH) assays, and by the analysis of primary and secondary oxidation products in oil-in-water emulsions and in raw beef patties during storage. The results revealed that the flowers of the A. vulneraria contained the highest content of total polyphenols and flavonoids and extracts from these tissues exhibited the strongest antioxidant activity, as they were more effective at retarding lipid oxidation in oil-in-water emulsions and raw beef patties than extracts from the leaves which had a potent antioxidant effect only at the beginning of the oxidation process. The results of this study allowed us to obtain a deep knowledge about the properties of A. vulneraria and confirmed the possibility of using its biologically active extracts in the food, cosmetic and pharmaceutical industries. View Full-Text
Keywords: A. vulneraria; phenolic compounds; antioxidant activity; lipid oxidation; emulsion; beef patties A. vulneraria; phenolic compounds; antioxidant activity; lipid oxidation; emulsion; beef patties

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Ouerfelli, M.; Bettaieb Ben Kâab, L.; Almajano, M.P. Radical Scavenging and Antioxidant Activity of Anthyllis Vulneraria Leaves and Flowers. Molecules 2018, 23, 1657.

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