ANTIOXIDANT ACTIVITY OF A MIXTURE OF GLEDITSIA AND AILANTHUS FLOWERS
DOI:
https://doi.org/10.56292/SJFSU/vol31_iss6/a%25pКлючевые слова:
antioxidants, DPPH, mixture, flavonoids, extracts, IC50 valueАннотация
With the growing interest in natural antioxidants, special attention is given to the study of less explored medicinal plants and their combinations. In the present study, the antioxidant activity of alcoholic extracts of Ailanthus altissima and Gleditsia spp. flowers were evaluated when mixed in different ratios: 1:1, 3:1, and 1:3. To quantitatively assess the antiradical properties, the DPPH method was applied, based on spectrophotometric measurement of absorption at 517 nm. The values of ARF% (antiradical activity) and IC₅₀ (the volume of extract required to inhibit 50% of DPPH radicals) were determined. The results demonstrated that all studied mixtures exhibited pronounced antioxidant activity. The greatest effect was observed in the 1:1 mixture, for which the IC₅₀ was 207.07 μL, while the ARF% at a volume of 100 μL after 30 minutes reached 24.77%. These values are comparable to the results of well-known natural antioxidants. Thus, the synergistic combination of Ailanthus and Gleditsia flowers may serve as an effective source of natural antioxidants, with promising potential for the development of functional phytopreparations and dietary supplements.Библиографические ссылки
1. Halliwell B., Gutteridge J. M. C. Free Radicals in Biology and Medicine. 5th ed. Oxford University Press; 2015.
2. Li X., Zhang Y., Zhao S. Chemical constituents and antioxidant potential of Ailanthus altissima flowers. Industrial Crops and Products, 2021; 170: 113714.
3. Wang Y., et al. Bioactive compounds and functional properties of Gleditsia sinensis: A review. Phytotherapy Research, 2020; 34(3): 473–487.
4. Prior R. L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 2005; 53(10): 4290–4302.
5. Rice-Evans C. A., Miller N. J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 1996; 20(7): 933–956.
6. Gulcin I., Beydemir S., Sat I. G., Kufrevioglu O. I. Evaluation of antioxidant activity of cornelian cherry (Cornus mas L.). Acta Alimentaria, 2005; 34(2): 193–202.
7. Blois M. S. Antioxidant determinations by the use of a stable free radical. Nature, 1958; 181(4617): 1199–1200.
8. Molyneux P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 2004; 26(2): 211–219.
9. Brand-Williams W., Cuvelier M. E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 1995; 28(1): 25–30.
10. Askarov I. R., Muminov M. M., Yusupov M. A. Study of antiradical properties of artichoke (Cynara scolymus L.) and milk thistle (Silybum marianum L.) vegetable oils. NamDU Ilmiy Axborotnomasi, 2024; 11: 173–177.
Опубликован
Выпуск
Раздел
Лицензия
Copyright (c) 2026 Научный вестник Ферганский государственный университета

Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial-NoDerivatives» («Атрибуция — Некоммерческое использование — Без производных произведений») 4.0 Всемирная.
Как цитировать
Наиболее читаемые статьи этого автора (авторов)
- Sevara Jalilova, Ibrohim Askarov, Shaxobiddin Qirg`izov, EVALUATION OF THE ANTIRADICAL PROPERTIES OF BAY LEAF , Научный вестник Ферганский государственный университета: № 6 (2025): FarDU. Ilmiy xabarlar jurnali (Tabiiy fanlar)