Preliminary Screening and Quantification of Flavonoids in Selected Seeds of Apiaceae by UV-Visible Spectrophotometry with Evaluation Study on Different Aluminium Chloride Complexation Reaction

Abstract

The objective of the study includes a preliminary phytochemical screening of selected plant seeds of Apiaceae for flavonoid content and devel- oping a suitable method of quantification by a UV-Visible spectrophotometer and validation of the same. Methods: Selected dry seeds of Apiaceae were extracted using 70% ethanol at 60◦C for 1h in the shaker. Procedures of dif- ferent chemical compositions were designed to evaluate flavonoid-Aluminium chloride complexation reaction to determine the best suitable method for the quantification of total flavonoid content by UV-Visible spectrophotometer. The antioxidant activity was investigated by the phosphomolybdenum method and DPPH radical scavenging method. The developed method was validated by considering the parameters such as linearity, accuracy, precision, and limit of detection and quantification. Findings: The concentration of flavonoid varied from 246µg QE/g - 2856µg QE/g among the selected dry seeds ofApiaceae and showed promising antioxidant activities with IC50 values varying between 9.64- 249.75 µg/ml. Evaluation study on different aluminum chloride complexation reactions involved in the flavonoid quantification analysis revealed that proce- dure 3 developed by the researcher was the accurate and suitable method. The developed method was showed to be the simple and rapid method compared to previously published methods. The developed method showed to be linear (R2 = 0.999), precise (R.S.D. < 2%), accurate (recovery of 103.03%), and inex- pensive. Novelty: The extracts were shown to contain a significant amount of flavonoid and displayed promising antioxidant activity and can therefore be a potential source of flavonoid and natural antioxidant agents. This article data could serve as a reference against the improper use of AlCl3 chelation methods for the quantification of flavonoids in food and plant samples. 857