Journal of Food Quality / 2019 / Article / Tab 1

Research Article

Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia

Table 1

Effect of different solvents on phenolic, flavonoid, and alkaloid content of S. buxifolia branches.

Extraction solventPhenolics (mg GAE/g DW)Flavonoids (mg QE/g DW)Alkaloids (mg AE/g DW)Terpenoids (%, g/g)

Distilled water5.95 ± 0.10b0.63 ± 0.05c0.16 ± 0.01e0.43 ± 0.03e
Ethanol3.60 ± 0.03c0.69 ± 0.01bc1.34 ± 0.03b0.97 ± 0.08b
Methanol13.36 ± 0.34a1.92 ± 0.09a1.40 ± 0.03a1.25 ± 0.16a
Chloroform1.22 ± 0.05e0.66 ± 0.01bc0.19 ± 0.003e0.74 ± 0.06c
Dichloromethane0.63 ± 0.01f0.33 ± 0.01d0.62 ± 0.03d0.66 ± 0.05cd
Acetone2.65 ± 0.02d0.72 ± 0.01b0.88 ± 0.03c0.47 ± 0.04de

All values are the mean ± SD (n = 3). Means within a column with different letters significantly differ by Tukey’s test at .