Pistacia lentiscus extracts as a valuable source of antioxidant compounds

Abstract

Medicinal plants produced many secondary metabolites which constituted an important source of bioactive molecules. This study aims to determine organic extracts (EOs) antioxidant activity extracted from terminal branches of Pistacia lentiscus (P. lentiscus) collected at three different phenological stages (vegetative, flowering and fructification). For this, different extracts were prepared by maceration in various solvents with increasing polarity notably diethyl ether, ethyl acetate, dichloromethane, methanol and water. Antioxidant activity was reported by DPPH free radical scavenging, iron reducing capacity and total antioxidant capacity tests. Results showed that phenological stages and solvent polarities affected significantly P. lentiscus antioxidant activity. Furthermore, aqueous and methanolic extracts from vegetative stage present the highest total polyphenols, total flavonoids and condensed tannins contents. Methanolic extract from vegetative stage exhibited the greatest antioxidant activity and even exceeded that of synthetic antioxidants BHT and ascorbic acid. In this study, P. lentiscus represents an important source of antioxidant molecules. As a result, extracts of this plant could replace synthetic antioxidants in e food, pharmaceutical and cosmetic fields.