The aim of this study was to assess the possible antioxidant activities of 80% methanolic extract from the Inula graveolens L. plant. It was found that the methanolic extract has the highest content of phenolic. | A. . AL-FARTOSY Research Article Turk J Agric For 35 (2011) 591-596 © TÜBİTAK doi: Antioxidant properties of methanolic extract from Inula graveolens L. Adnan J. M. AL-FARTOSY Department of Chemistry, College of Science, University of Basrah - IRAQ Received: Abstract: The aim of this study was to assess the possible antioxidant activities of 80% methanolic extract from the Inula graveolens L. plant. It was found that the methanolic extract has the highest content of phenolic (, calculated as gallic acid) and flavonoid (, calculated as quercetin) equivalents per 100 g of dry mass. The methanolic extract possesses strong antioxidant activity () as well as strong reducing power (increasing as the extract concentration increases) and ferrous ion chelating (96%) abilities. Moreover, the methanolic extract shows the highest free radicalscavenging activities for superoxide anion and hydroxyl radical, reaching and , respectively. Key words: Antioxidant properties, ferrous ion chelating effect, hydroxyl radical scavenging activity, Inula graveolens L., reducing power, superoxide radical scavenging activity Introduction Reactive oxygen species (ROS) such as superoxide anions, hydrogen peroxide, hydroxyl, and nitric oxide radicals play an important role in oxidative stress related to the pathogenesis of various important diseases (Finkel and Holbrook 2000). Antioxidants are vital substances that possess the ability to protect the body from damage caused by free radical-induced oxidative stress. A variety of free radical scavenging antioxidants exist within the body, many of which are derived from dietary sources like fruits, vegetables, and teas (Souri et al. 2004). Medicinal plants, as sources of remedies, are widely used as alternative therapeutic tools for the prevention or treatment of many diseases (Harnafi and Amrani 2008). Flavonoids and phenolic compounds are widely distributed in plants that have
