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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Nebojša Živić & Slaviša Milošević & Vidoslav Dekić & Biljana Dekić & Novica Ristić & Milenko Ristić & Ljiljana Sretić, 2019. "Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 351-358.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:28-2019-cjfs
    DOI: 10.17221/28/2019-CJFS
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    References listed on IDEAS

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    1. Branislav Šojić & Vladimir Tomović & Marija Jokanović & Predrag Ikonić & Natalija Džinić & Sunčica Kocić-Tanackov & Ljiljana Popović & Tatjana Tasić & Jovo Savanović & Nataša Živković Šojić, 2017. "Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 189-193.
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