Nazan Demir, Azize Alayli Gungor, Hayrunnisa Nadaroglu and Yaşar Demir
People have become more interested in Primrose (Primula vulgaris) in recent years as it has different areas to be applied especially within the food and cosmetic world. This study evaluated the in vitro antioxidant activity of water and ethanol extracts of Primrose (Primula vulgaris). The antioxidant properties of the Primrose (Primula vulgaris) were evaluated the in vitro by antioxidant assays such as 2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH•) scavenging, superoxide anion radical scavenging, and metal chelating activities. a-Tocopherol, butylated hydroxyanisole (BHA), and ascorbic acid were used as the reference antioxidant compounds. The concentration of 45 mg/mL of water and ethanol extracts of Primrose (Primula vulgaris) showed 43,0 and 39,4% reducing power, respectively. On the other hand, 45 mg/mL of standard antioxidant such as a-tocopherol indicated 38,4% on reducing power. In addition primrose is an effective DPPH• scavenging, superoxide anion radical scavenging and metal chelating on ferrous ions activities.
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