Antioxidant activity of leaf and fruit extracts of Jordanian Rubus sanguineus Friv. (Rosaceae)

Abstract

The in vitro antioxidant activity of crude ethanolic, methanolic and aqueous extracts of the leaf and fruit of Rubus sanguineus were investigated. The antioxidant activities were performed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, nitrogen oxide (NO) scavenging, hydroxyl radical scavenging and lipid peroxidation. The methanolic, ethanolic and aqueous extracts of R. sanguineus fruit demonstrated higher antioxidant potentials than the methanolic, ethanolic and aqueous extracts of its leaves in concentration-dependent manner. This study verified that the methanolic, ethanolic and aqueous extracts of R. sanguineus fruits and leaves have strong antioxidant activities which might be correlated with high level of phenolics and flavonoids. These extracts can be used as a source of potential antioxidant or or added to food materials to give it additional functions.