Extraction and investigation of polyphenol content and antioxidant activity of ethanol extract from chive flowers (Allium ramosum L.)

Abstract

The study investigated the influence of extraction conditions on ethanol extraction from Chive flowers (Allium ramosum L.) and simultaneously examined the polyphenol content and antioxidant activity of the obtained extract. In this research, we utilized ultrasound assistance to explore the extraction process and determined that the optimal results were achieved using 75 % ethanol solvent, ultrasound at 50 ^oC for 45 minutes. The study successfully extracted ethanol from Chive flowers under these conditions, employing the Folin-Ciocalteu method to quantify polyphenol content and the DPPH method to assess the antioxidant activity of the extracted solution. The results revealed a polyphenol content of (51.30 ± 0.01) μgGAE/mL, and an antioxidant activity of (0.383 ± 0.001) mg extract/mL. Additionally, the study identified various chemical groups such as Phenolic, Flavonoid, and Alkaloid in the extract through chemical methods. With these findings, the research not only provides additional scientific information about Chive flowers previously undiscovered but also contributes to enhancing the value of a precious medicinal herb that has long been familiar to the people, enriching the treasure trove of Vietnamese traditional medicinal plants and remedies.