Issue

Vol. 31 No. 7 (2019): Vol 31 Issue 7

Copyright (c) 2019 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Antioxidants and Aspergillus niger Antifungal Activity in vitro of Flavonoids Extract from Red-Top Leaves of Cratoxylum prunifolium

https://doi.org/10.14233/ajchem.2019.21773
Tran Dinh Manh
Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam
Le Thi Them
Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Vietnam
Duy Chinh Nguyen
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Hieu Vu-Quang
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Le Si Ngoc
Research & Development Center for Hi-Tech Agriculture, Vietnam

Corresponding Author(s) : Tran Dinh Manh

trandinhmanh2611@gmail.com

Asian Journal of Chemistry, Vol. 31 No. 7 (2019): Vol 31 Issue 7

Abstract

The objective of the present study was to optimize flavonoids extraction process from red-top leaves following the Soxhlet method, which is capable of producing the highest flavonoid yield and assess antioxidant and Aspergillus niger antifungal activity of the extract. Besides, this research aims to establish a foundation for the use of these flavonoids instead of synthetic compounds as natural antioxidant for postharvest spoilage management of agricultural products. Optimization of flavonoids extraction process was conducted using response surface methodology with a central composite design. Included extraction factors in RSM are: 70-90 % ethanol solvent concentration; 30-70 v/w solvent/material ratio; 60-80 °C temperature and 30-90 min time. Antioxidant activity of the extract was assessed based on measurements of reducing power and 1.1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activities. Then, Aspergillus niger antifungal activity of the extract was also assessed. The highest flavonoids content was at 6.96 % at following optimal extract conditions: 90 % ethanol concentration; ratio of solvent/material of 70 v/w; extraction temperature and time are 80 °C and 30 min, respectively. Antioxidant and Aspergillus niger antifungal activity of the flavonoids extract were higher than those of ascorbic acid (used as a standard). The highest reducing power was 1.0914 μg/mL obtained at 140 μL of the highest flavonoids contents treatment from extract process (compared with 0.6832 μg/mL ascorbic acid at same conditions) and 76.6 % DPPH activities (ascorbic acid 62.81 %). From this the highest flavonoids contents treatment, at 4.8 % flavonoids extract concentration (MIC = 4.8 %) for Aspegillus niger antifungal activity was 100 % (fungi without development or completely inhibited). Therefore, the flavonoids have been recommended for development of bio-compounds used in postharvest storage and medicine.

Keywords

Antifungal activity Antioxidants activity Aspergillus niger Flavonoids Cratoxylum prunifolium
Manh, T. D., Them, L. T., Nguyen, D. C., Vu-Quang, H., & Ngoc, L. S. (2019). Antioxidants and Aspergillus niger Antifungal Activity in vitro of Flavonoids Extract from Red-Top Leaves of Cratoxylum prunifolium. Asian Journal of Chemistry, 31(7), 1441–1446. https://doi.org/10.14233/ajchem.2019.21773
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. G.M. Kitanov and L. Assenov, Pharmazie, 43, 879 (1988).
  2. S. Kumar and A.K. Pandey, The Scientific World J., 2013, Article ID 162750 (2013).
  3. E.J. Middleton, Adv. Exp. Med. Biol., 439, 175 (1998); https://doi.org/10.1007/978-1-4615-5335-9_13.
  4. G.R. Janardhana, K.A. Raveesha and H.S. Shetty, Food Chem. Toxicol., 37, 863 (1999); https://doi.org/10.1016/S0278-6915(99)00067-8.
  5. K. Thirumala-Devi, M.A. Mayo, K.E. Emmanuel, Y. Larondelle, G. Reddy and D.V.R. Reddy, Food Addit. Contam., 18, 830 (2001); https://doi.org/10.1080/02652030117589.
  6. F. Galvano, A. Piva, A. Ritieni and G. Galvano, J. Food Prot., 64, 120 (2001); https://doi.org/10.4315/0362-028X-64.1.120.
  7. P. Maisuthisakul, R. Pongsawatmanit and M.H. Gordon, Food Chem., 100, 1620 (2007); https://doi.org/10.1016/j.foodchem.2005.12.044.
  8. T.P.T. Cushnie and A.J. Lamb, Int. J. Antimicrob. Agents, 26, 343 (2005); https://doi.org/10.1016/j.ijantimicag.2005.09.002.
  9. S. Bounatirou, S. Smiti, M.G. Miguel, L. Faleiro, M.N. Rejeb, M. Neffati, M. Costa, A. Figueiredo, J. Barroso and L. Pedro, Food Chem., 105, 146 (2007); https://doi.org/10.1016/j.foodchem.2007.03.059.
  10. A.H. Ebrahimabadi, E.H. Ebrahimabadi, Z. Djafari-Bidgoli, F.J. Kashi, A. Mazoochi and H. Batooli, Food Chem., 119, 452 (2010); https://doi.org/10.1016/j.foodchem.2009.06.037.
  11. B. Promraksa, J. Daduang, T. Khampitak, R. Tavichakorntrakool, A. Koraneekit, A. Palasap, R. Tangrassameeprasert and P. Boonsiri, Asian Pac. J. Cancer Prev., 16, 6117 (2015); https://doi.org/10.7314/APJCP.2015.16.14.6117.
  12. J.V. Formica and W. Regelson, Food Chem. Toxicol., 33, 1061 (1995); https://doi.org/10.1016/0278-6915(95)00077-1.
  13. H. Hotta, S. Nagano, M. Ueda, Y. Tsujino, J. Koyama and T. Osakai, General Subjects, 1572, 123 (2002); https://doi.org/10.1016/S0304-4165(02)00285-4.
  14. G. Bjelakovic, D. Nikolova, L.L. Gluud, R.G. Simonetti and C. Gluud, JAMA, 297, 842 (2007); https://doi.org/10.1001/jama.297.8.842.
  15. R.L. Prior and G. Cao, Hortic. Sci., 35, 588 (2000).
  16. S.Y. Wang and H.S. Lin, J. Agric. Food Chem., 48, 140 (2000); https://doi.org/10.1021/jf9908345.
  17. C. Clara, J.C. Matasyoh, I.N. Wagara and J. Nakavuma, Am. J. Chem. Appl., 1, 54 (2014).
  18. Q. Kanwal, I. Hussain, L. Siddiqui and A. Javaid, J. Serbian Chem. Soc., 76, 375 (2011); https://doi.org/10.2298/JSC100406027K.
  19. P.K. Mishra, B.K. Sarma, P.K. Singhai and U.P. Singh, Mycobiology, 35, 72 (2007); https://doi.org/10.4489/MYCO.2007.35.2.072.
  20. Z.P. Zekovíc, A.D. Cvetanovíc, B.M. Pavlíc, J.V. Švarc-Gajíc, M.M. Radojkovíc, Adv. Technol., 4, 54 (2015).
  21. W. Cai, X. Gu and J. Tang, Czech J. Food Sci., 28, 108 (2010); https://doi.org/10.17221/122/2009-CJFS.
  22. D. Marinova, F. Ribarova and M. Atanassova, J. Univ. Chem. Technol. Metal., 40, 255 (2005).
  23. M. Oyaizu, Japan J. Nutr., 44, 307 (1986); https://doi.org/10.5264/eiyogakuzashi.44.307.
  24. L. Barros, S. Falcao, P. Baptista, C. Freire, M. Vilas-Boas and I.C.F.R. Ferreira, Food Chem., 111, 61 (2008); https://doi.org/10.1016/j.foodchem.2008.03.033.
  25. S. Satish, D.C. Mohana, M.P. Ranhavendra and K.A. Raveesha, J. Agricul. Technol., 3, 109 (2007).
  26. P. Rathee, H. Chaudhary, S. Rathee, D. Rathee, V. Kumar and K. Kohli, Inflamm. Allergy Drug Targets, 8, 229 (2009); https://doi.org/10.2174/187152809788681029.
  27. S. Boonsong, W. Klaypradit and P. Wilaipun, Agric. Nat. Resour., 50, 89 (2016); https://doi.org/10.1016/j.anres.2015.07.002.
  28. L.H. Yao, Y.M. Jiang, J. Shif, A. Tomás-Barberánn, D. Singanusongs and S. Chen, Plant Foods Hum. Nutr., 59, 113 (2004); https://doi.org/10.1007/s11130-004-0049-7.
  29. K.H. Miean and S. Mohamed, J. Agric. Food Chem., 49, 3106 (2001); https://doi.org/10.1021/jf000892m.
  30. I. Gülçin, M. Oktay, E. Kireçci and Ö.I. Küfrevioglu, Food Chem., 83, 371 (2003); https://doi.org/10.1016/S0308-8146(03)00098-0.
  31. C.C. Wong, H.B. Li, K.W. Cheng and F. Chen, Food Chem., 97, 705 (2006); https://doi.org/10.1016/j.foodchem.2005.05.049.
  32. N. Saeed, M.R. Khan and M. Shabbir, BMC Complement. Altern. Med., 12, 1174 (2012); https://doi.org/10.1186/1472-6882-12-221.
  33. Y. Sakanashi, K. Oyama, H. Matsui, T.B. Oyama, T.M. Oyama, Y. Nishimura, H. Sakai and Y. Oyama, Life Sci., 83, 164 (2008); https://doi.org/10.1016/j.lfs.2008.05.009.
  34. A. Braca, C. Sortino, M. Politi, I. Morelli and J. Mendez, J. Ethnopharmacol., 79, 379 (2002); https://doi.org/10.1016/S0378-8741(01)00413-5.
  35. I. Morel, G. Lescoat, P. Cillard and J. Cillard, Methods Enzymol., 234, 437 (1994); https://doi.org/10.1016/0076-6879(94)34114-1.
  36. M. Chopra, P.E.E. Fitzsimons, J.. Strain, D.I. Thurnham and A.N. Howard, Clin. Chem., 46, 1162 (2000).
  37. S. Yap, C.X. Qin and O.L. Woodman, Biofactors, 36, 350 (2010); https://doi.org/10.1002/biof.111.
  38. C.A. Rice-Evans, N.J. Miller and G. Paganga, Free Radic. Biol. Med., 20, 933 (1996); https://doi.org/10.1016/0891-5849(95)02227-9.
  39. Z.Z. Sroka, Naturforscher, 60, 833 (2005); https://doi.org/10.1515/znc-2005-11-1204.
  40. H.Y. Chang, Y.L. Ho, M.J. Sheu, Y.H. Lin, M.C. Tseng, S.H. Wu, G.J. Huang and Y.S. Chang, Bot. Stud. (Taipei, Taiwan), 48, 407 (2007).
  41. N. Cotelle, J.L. Bemier, J.P. Catteau, J. Pommery, J.C. Wallet and E.M. Gaydou, Free Radic. Biol. Med., 20, 35 (1996); https://doi.org/10.1016/0891-5849(95)02014-4.
  42. M.A. Ebrahimzadeh, S.M. Nabavi, S.F. Nabavi and B. Eslamim, Pharmacologyonline, 2, 796 (2009b).
  43. S.M. Nabavi, M.A. Ebrahimzadeh, S.F. Nabavi and M. Jafari, Pharmacologyonline, 3, 19 (2008).
  44. E.G. Haggag, A.M. Kamal, M.I.S. Abdelhady, M.M. El-Sayed, E.A. El-Wakil and S.S. Abd-El-hamed, Pharm. Biol., 49, 1103 (2011); https://doi.org/10.3109/13880209.2011.568623.
  45. A. Dragan, D.A. Dusanka, B. Drago and T. Nenad, Croat. Chem. Acta, 76, 55 (2003).
  46. E. Portes, C. Gardrat and A. Castellan, Tetrahedron, 63, 9092 (2007); https://doi.org/10.1016/j.tet.2007.06.085.
  47. B. Zhao, X. Li, R. He, S. Cheng and X. Wenjuan, Cell Biophys., 14, 175 (1989); https://doi.org/10.1007/BF02797132.
  48. J. Kühnau, World Rev. Nutr. Diet., 24, 117 (1976); https://doi.org/10.1159/000399407.
  49. L. Sun, J. Zhang, X. Lu, L. Zhang and Y. Zhang, Food Chem. Toxicol., 49, 2689 (2011); https://doi.org/10.1016/j.fct.2011.07.042.
  50. L. Zhang, J. Li and K. Zhou, Bioresour. Technol., 101, 2084 (2010); https://doi.org/10.1016/j.biortech.2009.11.078.
  51. A.R. Hras, M. Hadolin, Z. Knez and D. Bauman, Food Chem., 71, 229 (2000); https://doi.org/10.1016/S0308-8146(00)00161-8.
  52. S. Kumar, B.K. Yadav, K.C. Premarajan and P. Koirala, Indian J. Med. Sci., 59, 331 (2005); https://doi.org/10.4103/0019-5359.16649.
  53. W.K. Irawan, I. Kazutaka and T. Sanro, Pak. J. Biol. Sci., 8, 136 (2005); https://doi.org/10.3923/pjbs.2005.136.140.
  54. M.K. Pandey, R. Pandey, V.P. Singh, V.B. Pandey and U.P. Singh, Mycobiology, 30, 55 (2002); https://doi.org/10.4489/MYCO.2002.30.1.055.
  55. A. Dhiman, A. Nanda, S. Ahmad and B. Narasimhan, J. Pharm. Bioallied Sci., 3, 226 (2011); https://doi.org/10.4103/0975-7406.80776.
  56. D.O. Ebere and F.N. Uchenna, J. Chem. Pharm. Res., 3, 1 (2011).
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 1