Investigation of antioxidant properties, essential oil, and fatty acid composition of Onobrychisarmena Boiss. & Huet

Abstract

Background and Aims: In this study, Onobrcyhis armena BOISS. & HUET was screened for its antioxidant potential, fatty acids and volatile compounds. Methods: Antioxidant activities of different extracts (ethylacetate, methanol and water) were measured using the phosphomolybdenum assay, free radical scavenging assay, β-carotene/linoleic acid method, and ferric and cupric reducing power assay. Total phenolic and flavonoid contents were also calculated spectrophotometrically. Results: GC analysis revealed that the oil was dominated by palmitic (22.67%) and linoleic (15.09%) acids. Unsaturated acids levels were higher than saturated fatty acids. The essential oil was analyzed by GC-MS system and twenty-two volatile compounds were identified. The identified major components were n–hexadecanoic acid, 9-12 octadecanoic acid, tetradecanoic acid and hexahydro farnesyl acetone. Conclusion: The results of this study show that O. armena can be used as an easily accessible source of natural antioxidants and unsaturated fatty acids in food and pharmaceutical industries.