The The Effects of Solvents Polarity on the Phenolic Contents and Ferric Reducing Antioxidant Power of <em>Cassytha filiformis, Commiphora schlechteri, Ochna natalitias</em> and <em>Pavetta assimilis</em>


  • Isabel Chemane ANARME, IP - Laboratório Nacional de Comprovação da Qualidade, Ministry of Health, Maputo, Mozambique
  • Paulo Cumbane Instituto Superior de Ciências e Tecnologia de Moçambique, Higher School of Health Sciences, Mozambique
  • Ana Raquel Sitoe Autoridade Nacional Reguladora de Medicamentos, Division of Pharmacovigilance and Clinical Trials, Ministry of Health, Maputo, Mozambique



Phenolic contents, Ferric reducing power, Cassytha filiformis, Pavetta assimilis, Ochna natalitia, Commiphora schlechteri.


In the present study, the levels of Total Phenols compounds (TPC) and the antioxidant capacity of different extracts from leaves of Cassytha filiformis (C. filiformis), Commiphora schlechteri (C. schlechterii), Ochna natalitias (O. natalitia) and Pavetta assimilis (P. assimilis) were evaluated by the Folin-Ciocalteu and ferric ion reduction methods, respectively. The extracts evaluated were prepared with solvents of different polarities (n-hexane, dichloromethane, ethyl acetate and aqueous methanol). The total phenols found in all samples increase with solvent polarity. The reduction power found was linearly proportional to the concentration and is greater the greater the content of total phenolics. All extracts of the species O. natalitia (DCM, EtAcO and MetOH) showed higher antioxidant capacity than the other species. Thus, the promising results found in the present study suggest a high potential of these species as a source for the development of therapeutically useful natural antioxidants.


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How to Cite

Chemane, I., Cumbane, P. ., & Sitoe, A. R. . (2022). The The Effects of Solvents Polarity on the Phenolic Contents and Ferric Reducing Antioxidant Power of <em>Cassytha filiformis, Commiphora schlechteri, Ochna natalitias</em> and <em>Pavetta assimilis</em>. Asian Journal of Agriculture and Food Sciences, 10(5).