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Copyright @ Pol J Cosmetol
Pol J Cosmetol 2017, 20(2): 153-157pl  Application of EPR spectroscopy to examine interactions of extracts from the herb of Agrimony (Agrimoniae herba) with free radicalsMałgorzata Stec, Paweł Ramos, Barbara Pilawa Katedra i Zakład Biofizyki, Wydział Farmaceutyczny z Oddziałem Medycyny Laboratoryjnej w Sosnowcu, Śląski Uniwersytet Medyczny w Katowicach Summary Introduction. Herb of Agrimony (Agrimonia eupatoria L.) is the raw material from which it may be obtained extracts of various therapeutic action.Interactions of different extracts from Agrimony with free radicals as their antioxidative properties were spectroscopically examined. The quenching of the model DPPH free radicals by infusion and decoction from Agrimony, which may be applied in cosmetology to cleansing oily skin and in cosmetic masks was compared. Aim. The aim of this study was to compare the antioxidant properties of two types of aqueous extracts from Agrimony obtained, manifested as the ability to interact with free radicals. Material and methods. Infusion, as the water extract from Agrimony, after 15 minutes treatment with boiling water was obtained. Decoction was the water extract from the Agrimony after boiling during 15 minutes. The kinetics of interactions of infusion and decoction with DPPH free radicals was determined. EPR spectra of DPPH free radicals were recorded by an X-band (9.3 GHz) electron paramagnetic resonance (EPR) spectrometer of Radiopan Firm (Poznań) with magnetic modulation of 100 kHz.The numerical acquisition system of Jagmar Firm (Kraków) was also used. The reference sample was ethyl alcohol solution of DPPH. Results. The decrease of the amplitudes of EPR lines of DPPH free radicals as the result of interactions with the tested extracts from Agrimony was obtained, what confirmed their antioxidative character. The stronger antioxidative properties revealed the than the infusion.This relation was confirmed by colorimetric analysis by the use of the apparatus of 3nh Firm (China). Amplitude of EPR Line of DPPH free radicals decreased with increasing of the interaction time with the extracts from Agrimony, and it reached the constant value after 12 minutes and after 6 minutesfor the infusion and the decoction. Conclusion. It was pointed out that the relatively faster interactions with free radicals existed for the decoction from Agrimony than for the infusion. Key words: Agrimony, extract, free radicals, antioxidants, EPR spectroscopy |