Czech J. Food Sci., 2019, 37(5):351-358 | DOI: 10.17221/28/2019-CJFS

Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L.Food Analysis, Food Quality and Nutrition

Nebojša Živić*,1, Slaviša Milošević1, Vidoslav Dekić2, Biljana Dekić2, Novica Ristić2, Milenko Ristić2, Ljiljana Sretić1
1 Department of Biology, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia
2 Department of Chemistry, Faculty of Science and Mathematics, University of Priština, Kosovska Mitrovica, Serbia

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

Published: October 31, 2019  Show citation

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Živić N, Milošević S, Dekić V, Dekić B, Ristić N, Ristić M, Sretić L. Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L. Czech J. Food Sci. 2019;37(5):351-358. doi: 10.17221/28/2019-CJFS.
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