Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia

Determination of total phenolic (TPC), flavonoid and anthocyanin contents, and various antioxidant activities (2,2-diphenyl-1-picrylhydrazyl radical scavenging, ferric reducing power, ferrous ion chelating and lipid peroxidation inhibition) of leaves and flowers of Bauhinia kockiana, Caesalpinia pul...

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Bibliographic Details
Published in:Food chemistry 2009-09, Vol.116 (1), p.13-18
Main Authors: Chew, Yik-Ling, Goh, Joo-Kheng, Lim, Yau-Yan
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Bauhinia
Bauhinia kockiana
Biological and medical sciences
Caesalpinia pulcherrima
Cassia
Cassia surattensis
chemical analysis
Fabaceae
flowers
Food industries
free radical scavengers
Fundamental and applied biological sciences. Psychology
herbal medicines
in vitro studies
lipid peroxidation
medicinal plants
phytochemicals
plant extracts
Polyphenols
traditional medicine
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Summary:Determination of total phenolic (TPC), flavonoid and anthocyanin contents, and various antioxidant activities (2,2-diphenyl-1-picrylhydrazyl radical scavenging, ferric reducing power, ferrous ion chelating and lipid peroxidation inhibition) of leaves and flowers of Bauhinia kockiana, Caesalpinia pulcherrima and Cassia surattensis were performed in this study. The B. kockiana flower was found to possess the highest TPC (8280 ± 498 mg GAE/100 g), free radical scavenging activity (ascorbic acid equivalents 14,600 ± 2360 mg AA/100 g) and reducing ability (72.4 ± 8.7 mg GAE/g). Rutin and chlorogenic acid were detected in the plants, where the C. pulcherrima leaf contained the highest amount of rutin (669 ± 26 mg/100 g), while minute amounts of chlorogenic acid were detected in C. surattensis leaf (9.13 ± 0.44 mg/100 g). The C. pulcherrima leaf displayed the highest ferrous ion chelating and lipid peroxidation inhibition activities. Positive correlation was observed between TPC and various antioxidant activities.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.01.091