Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3823

Full Length Research Paper

Phenolic contents, antioxidant and antimicrobial activity of Papaver rhoeas L. extracts from Southeast Serbia

Danijela A. Kostic*, Snezana S. Mitic, Milan N. Mitic, Aleksandra R. Zarubica, Jasmina M. Velickovic, Aleksandra S. Dordevic and Sasa S. Randelovic
Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Nis, Visegradska 33, 18000 Nis, Serbia.
Email: [email protected]

  •  Accepted: 05 July 2010
  •  Published: 04 September 2010


Total phenolic and flavonoid contents of different extracts of Papaver rhoeas L. were examined. High contents of total phenolic compounds (9.73 -19.91 mg GAE/g of fresh petals) and total flavonoids (7.904 - 11.45 mg QE/g of fresh petals) were determined. Red pigment present in the flowers of P. rhoeas L. originates from anthocyanins, which may act as natural antioxidants. Anthocyanins content in the investigated extracts is very unified and ranged from 4.72 to 5.193 mg of cyanidin-3-O-glukoside/g of fresh petals. The antioxidant activity of different extracts was tested using the spectrophotometric method by means of the ability of extracts to scavenge stable 1,1-Diphenyl-2-picrylhydrazyl (DPPH). All tested extracts exhibited strong scavenging activity against DPPH radicals, that is higher then 80%. Total phenolic and flavonoid contents may be related to the percentages of the scavenging activity of DPPH assay (estimated correlation coefficient are R2 = 0.965 and R= 0.752, respectively). The ethanol extract of P. rhoeas L. showed antimicrobial activity against the yeast Candida albicans, and all tested bacteria except Bacillus subtilis. This paper suggests that the investigated extracts of plant P. rhoes L. could be potentially applied as an antioxidant and antimicrobial agents.


Key words: Papaver rhoeas L., phenolic content, anthocyanins content, flavonoid content, antioxidant activity, antibacterial activity.