Comparison of total phenols, flavonoids and antioxidant capacity relationship in bracts of two varieties of bougainvillea glabra choisy
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Abstract
To compare the relationship between the content of total phenols, flavonoids and the antioxidant capacity in the orange and purple bracts of Bougainvillea glabra Choisy, dry extracts (DE) were obtained from dried and ground samples of bracts, using as solvent a hydroalcoholic mixture (50 %) and sonication. The average contents of total phenols (mg EAG/g DE) and flavonoids (mg EQ/g DE) were the highest in the orange variety. The antioxidant capacity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH.) free radical inhibition method, obtaining that the orange bracts presented the highest antioxidant capacity, with an inhibitory concentration of 50 % (IC50) of 37 µg/mL, while that in the purple variety the IC50 was 270 µg/mL. The correlation between phenols and flavonoids was highly positive, while between these chemical compounds and the antioxidant capacity were highly negative. Both samples of B. glabra exhibited antioxidant capacity, being the highest in orange bracts, and with significant positive relationships (p <0.05) with the levels of total phenols and flavonoids.
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