Page 123 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

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ANTIOXIDANT ACTIVITY OF ETHANOL EXTRACTS OF HYSSOPUS OFFICINALIS L.
Liudmyla Svydenko , Olena Vergun , Katarína Fatrcová-Šramková , Eva Ivanišová ,
1
2
3
3
Ján Brindza
3
1 Experimental Facility "Novokakhovska" of Rice Research Institute of Ukrainian Academy
of Agrarian Sciences; E-mail.: svid65@ukr.net
2 M.M. Gryshko National Botanical Garden of the National Academy of Sciences of Ukraine,
Kyiv, Ukraine
3 Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Hyssopus officinalis L. is a well-known plant from Lamiaceae Martinov in traditional and
non-traditional medicine. The pharmacological activity of plant raw this species is caused by
the presence of numerous biologically active compounds such as phenolic (flavonoids, phenolic
acids). Numerous studies of this plant relate to the rich component content of essential oil that
is also characterized by antioxidant, antimicrobial activity and possessed a sedative effect. This
study was aimed to investigate the antioxidant activity of H. officinalis L. ethanol extracts. Plant
raw took from an experimental collection of Experimental Facility "Novokakhovska" of Rice
Research Institute of Ukrainian Academy of Agrarian Sciences, at the stage of budding,
blossoming, and fruitage. It was analyzed dried herbs (all above-ground parts), leaves, buds,
inflorescences, and fruits. All biochemical analyses were conducted at the Slovak University of
Agriculture in Nitra in 2021. It was determined total content of polyphenol compounds
expressed in gallic acid equivalent (GAE), phenolic acids expressed in caffeic acid equivalent
(CAE), flavonoids expressed in quercetin (QE). Antioxidant activity was determined by the
phosphomolybdenum method expressed in Trolox equivalent (TE) and the DPPH method
expressed in TE. All measurements were carried out using the spectrophotometer Jenway
(6405 UV/Vis, England).
As a result, the total content of polyphenol compounds was from 20.54 (fruitage, herb) to
67.43 (budding, leaves) mg GAE/g, the total content of phenolic acids was from 8.76 (fruitage,
herb) to 39.15 (budding, buds) mg CAE/g, the total flavonoids content was from 8.16 (fruitage,
herb) to 27.97 (blossoming, leaves) mg QE/g. Antioxidant activity by phosphomolybdenum
method was from 13.44 (fruitage, herb) to 130.81 (budding, buds) mg TE/g and DPPH method
from 8.17 (budding, leaves) to 9.02 (budding, buds) mg TE/g. We found a very strong
correlation between total phenolic acid content and antioxidant activity by the
phoshomolybdenum method (r = 0.953), total phenolic content and phenolic acid content (r =
0.925), total phenolic content and antioxidant activity by the phoshomolybdenum method (r =
0.852), total phenolic and flavonoid content (r = 0.808). A strong correlation was found
between antioxidant activity by the phoshomolybdenum method and total flavonoid content (r
= 0.606). Antioxidant activity by DPPH did not correlate with all investigated parameters.
This study demonstrated the high antioxidant activity of different ethanol extracts of H.
officinalis, especially at the budding stage. The use of phosphomolybdenum method of
determination antioxidant activity demonstrated the strongest relation with phenolic
compound content than the DPPH method. This study can be useful for further biochemical and
pharmacological investigations. Antioxidant properties are also important considering that this
plant is used as condiment and spices.

Keywords: Hyssopus officinalis, antioxidant activity, polyphenol compounds.
Acknowledgments
The authors are grateful for the Bilateral Scholarship of the Ministry of Education, Science, Research and
Sport (Slovak Republic), National Scholarship Programme, and Visegrad Fund Scholarship Programme
for supporting this research.

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Spiritual Human Development
November 3 2021
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