Effect of Temperature and pH on Antioxidant Effectiveness of Capparis spinosa Leaves

Abstract

The Capparis spinosa leaves were collected for months (April, May, June, July, August and September) from the Eastern Radwaniya region in Baghdad. The aqueous and alcohol extracts were prepared and more than one method was used to estimate the stability of the extract as antioxidant toward heat and PH for the sample which exhibited highest antioxidant activity between all samples by methods used, the method of iron ion bonding , reducing power , the effectiveness of scavenging of hydrogen hydroxide and the effectiveness of free radical suppression, decreased antioxidant effectiveness when exposing the water and alcohol extract to different temperatures (5-55 ° C) for 4 hours. A decrease in the antioxidant effectiveness of the water and alcohol extract was observed in pH (3,4,5,6,7and8). A slight reduction in the antioxidant efficacy of PH7 was observed at temperature Refrigerator for 30 days and for all the tests mentioned above.