Abstract Book - 3rd International Symposium on Medicinal Plants ...

Sabah BOUMERFEG 1 , Abderrahmane BAGHIANI 2 , Djamila AMENI 2 , Meriem
DJARMOUNI 2 , Moufida ADJADJ 2 , Seddik KHENNOUF 3 and Lekhmici
ARRAR 2 .
1 Department of Nature and Life Sciences, University of Bordj Bou Arreridj. 2 Laboratory of Applied
Biochemistry, Department of Biochemistry. Faculty of Nature and Life Sciences, University Ferhat
Abbas. 3 Laboratory of Phytotherapy Applied to Chronic Diseases, Department of Animal Biology
and Physiology, Faculty of Nature and Life Sciences, University Ferhat Abbas, Setif , Algeria.
<strong>Abstract</strong>: The antioxidant activities of subfractions; methanol (CE), chloroform (CHE) and ethyl
acetate (EAE) of Daphne gnidium L.extracts (DGE) were investigated employing various
established systems. Total phenolic and flavonoid contents in these extracts were determined by a
colorimetric method. Values varied between 130.84 ± 5.99 and 137 ± 7.66 mg equivalent gallic
acid/g lyophilisate. In the cellular system, all the extracts showed a protective effect greater than
those of Quercetin, rutin and gallic acid against t-BHP induced oxidative damages in human
erythrocytes. These results were clearly confirmed by a modified thiobarbituric acid-reactive
species (TBARS). In order to more clarify the antioxidants activities of the extracts through other
mechanisms the iron chelating ability assay was realized. The results showed that the iron
chelating ability of DGE was very effective; the CE showed an excellent chelating with IC 50 of
8.171 ± 0.953 µM/quercetin equivalent, lower than that of EDTA with approximately 17 folds.
These results show that Daphne gnidium L. extracts have strong anti-oxidant effects and may
have some clinical benefits.
Key words: Antioxidant activity, chelating activity, daphne gnidium L, ferrous, polyphenol.
3.44 Lyofilisation Proces for the Isolation of Natural Compounds -
Anthocyanins
Salamon, Ivan 1 ., Böckem, M 2 ., and Grulova, D 3 .
1 Excellence Centre of Animal and Human Ecology, Univerity of Presov in Presov. 2 Gea Process
Engineering, Kalscheurener Strasse 95, 50354 Hürt, Germany. 3 Department of Ecology, The
Faculty of Humanity and Natural Sciences, University of Presov in Presov, 17 th November Street,
08001 Presov Slovak Republic.
<strong>Abstract</strong>: Anthocyanins are one of the many natural compounds classes that belong to the
polyphenolic flavonoid group. This group of species are distinguished for their role in conferring the
bright red, blue and purple colors of berries and fruits. Selected natural secondary metabolites are
an essential part of phytoterapeutic preparations which are most effective source of natural
healing. Isolation of natural substances from the plant material is carried out by steam distillation
and extraction in various extraction reagents. The methods of separation with their specific
conditions (high temperature, aggressive solvents, etc.) means, in many cases, changes in the
structures of secondary metabolites, thereby reducing their therapeutic effect. In connection with
these facts insulation of components by the method of lyofilisation appears to be a real method, in
which the structure of qualitative and quantitative properties are not changed. The aim of the
research project had been to study the isolation of natural compounds - anthocyanis – from the
fruits of selected plants species by the method of drying freezing. Blueberry (Vaccinium
corymbosum L.) and blackcurrant (Ribes nigrum L.) was selected for the initiation lyofilisation
proces and was done with cooperation by the company GEA Lyophil SMART® SL 2. Fruits (or
extracts) were cleaned and mixed in + 10 °C. Mixture was stored in stainless steel tape and the
lyofilization was made. The behavior of the product was studied while it was being cooled down to
the temperature lower than -80 °C and subsequently reheated in an alcohol bath. During the
cooling proces most of the components crystalized at the temperature between -5 and -45 °C.
Some few components were frozen at a temperature ranged from -25°C until -75 °C. The degree
range for beginning start melting during reheating process was between -20 °C - -45°C.
Key words: Anthocyanins, extracts, lyofilisation, natural compounds.
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