In-vitro antioxidant activity valorisation of flavonoids crude extract of Anethum graveolens L.

Sofiane Gaamoune; Wafa Nouioua

Abstract

In-vitro antioxidant activity valorisation of flavonoids crude extract of Anethum graveolens L.

Sofiane Gaamoune, Wafa Nouioua*

Anethum graveolens L. commonly known as dill, is a famous aromatic herb that is widely used as a spice and has been applied in folk medicine to cure many diseases. In this study, we aim to develop the antioxidant activity of the flavonoids extracted using organic solvents: Anti-DPPH test and reducing power assay. The results demonstrate an interesting antioxidant activity which was directly related to the quantities of polyphenols and flavonoids present in the extract. Anethum graveolens L. can be considered as a source of polyphenols.

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