Determination of Antioxidant Capacity of Methanolic Extract of Allium ampeloprasum subsp Iranicum

Introduction: The unique properties of medicinal plants particularly their effects on human health have attracted the attention of many researchers. The antioxidant properties of medicinal plants are a strong reason to use them in the food and pharmaceutical industries. The aim of this study was to evaluate the antioxidant properties of Allium ampeloprasum subsp Iranicum. Methods: Aerial parts of A. ampeloprasum were dried and ground. Plant samples were prepared using homogenizing plant powders in a methanol solution. The total antioxidant capacity of the plants was assessed by ferric iron-reducing antioxidant power (FRAP)assay. Results: The results of the evaluation of the antioxidant activity of A. ampeloprasum exhibited that the total antioxidant capacity was obtained as 3.06 mmol Fe2+/L. Conclusion: A. ampeloprasum showed potent antioxidant activity. It is recommended that the utilization of A. ampeloprasum in food and pharmaceutical industries could possibly possess beneficial health effects.