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

Document Type : Food Hygiene


1 1Graduated From the Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

2 2Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran


BACKGROUND: 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. OBJECTIVES:
The aim of the present study was to determine antioxidant and antiradical
activity of alcoholic and aqueous extract of Grape leaves in vitro. METHODS:
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. RESULTS: 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. CONCLUSIONS:
It seems the ethanolic extract could be considered as a cheap, easily
accessible and potential source of natural antioxidants for food and
pharmaceutical purposes


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