1Siirt University, Art and Science Faculty, Department of Biology, Kezer/Campus 56100 Siirt/TURKEY
*Corresponding Author email: email@example.com
This study was conducted to determinethe antioxidant activity, total phenolic and flavonoid contents and also detection of phenolic compounds and element composition of Psylliostachys spicata by extraction of two different solvents (ethanol 80% andpure water).18 different phenolic compounds and 19 elements were determined from the P. spicata which collected from the Akdoğmuş salt area of Siirt province (Turkey).Total phenolic content was determined as 30.65 mg mL-1and 6.39 mg mL-1in ethanol and water extracts, respectively. The total flavonoid content was found as73.29 mg mL-1and 19.89mg mL-1in ethanol and water extract. The antioxidant activity wasdetermined by DPPH assay. The inhibition rates in 1mg mL-1concentration in ethanol and water extracts were determined as 93.91% and 41.73%, respectively. The obtained IC50 value was 0.058 mg mL-1for ethanol and 1.196 mg mL-1for water extract. The FRAP assay of P. spicata was determined as 774.440 mM mL-1mM mL-1in the ethanol and 74.074 mM mL-1in the water extract. According to the results of element analysis,P. spicata has high antioxidant capacity and potential to be used as an accumulator plant for halophytic areas in the future.
Key words: Total phenolic-flavonoid, phenolic compound, element analysis, Psylliostachys spicata, Turkey.