Issue

Vol. 34 No. 8 (2022): Vol 34 Issue 8, 2022

Copyright (c) 2022 AJC

Creative Commons License

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

Wild Edible Plants: Antioxidant Activities in Different Solvents and Quantification of Phenolic Compounds by HPLC

https://doi.org/10.14233/ajchem.2022.23825
Tapan Seal
Plant Chemistry Department, Botanical Survey of India, A.J.C. Bose Indian Botanic Garden, Shibpur, Howrah-711103, India
Basundhara Pillai
Plant Chemistry Department, Botanical Survey of India, A.J.C. Bose Indian Botanic Garden, Shibpur, Howrah-711103, India
Kausik Chaudhuri
Plant Chemistry Department, Botanical Survey of India, A.J.C. Bose Indian Botanic Garden, Shibpur, Howrah-711103, India

Corresponding Author(s) : Tapan Seal

kaktapan65@yahoo.co.in

Asian Journal of Chemistry, Vol. 34 No. 8 (2022): Vol 34 Issue 8, 2022

Abstract

Wild edible plants (WEPs) are rich in antioxidants and diverse sections of the plant had been notably utilized as conventional and folklore medicine to cure various human ailments. This study was designed to evaluate the most effective solvent for extracting polyphenols from medicinally important WEPs which includes Coix lacryma-jobi, Herpetospermum pedunculosum, Plukenetia corniculata, Sonchus asper and Streptolirion volubile, which allows to offer medical guide for conventional use of the plant. Individual phenolic component concentrations were determined using RP-HPLC and total phenolic, total flavonoid and total flavonol were quantified using four different solvents. Aqueous ethanol (80%) is most effective solvent for polyphenol extraction amongst solvents of diverse polarities. The studied plants were found to be rich in total phenolics, flavonols, especially gallic acid (1.12 ± 0.33 μg/mg dry extract) and ferulic acid (4.03 ± 0.53 μg/mg dry extract) in the 80% aq. ethanol extract of H. pedunculosum. The correlation analyses of each solvent found out sturdy to susceptible connections amongst all examined parameters, with the best values (r and R2) in 80% aq. ethanol and chloroform, indicating that those solvents have an excessive ability for polyphenol extraction and antioxidant activity. The Principal component analysis revealed that based on the phenolics and polyphenolics content, the 80% aq. ethanol extract of H. pedunculosum was shown to be more potent than the other plants under investigation. Present findings display that aqueous ethanol extracts of the studied plants have better antioxidant activities than synthetic derivatives, indicating their prospective usefulness and ability to replace synthetic derivatives in consumable and medical products.

Keywords

HPLC Ethanol Phenolic compounds C. lacryma-jobi H. pedunculosum P. corniculata S. asper S. volubile
Seal, T., Pillai, B., & Chaudhuri, K. (2022). Wild Edible Plants: Antioxidant Activities in Different Solvents and Quantification of Phenolic Compounds by HPLC. Asian Journal of Chemistry, 34(8), 2091–2098. https://doi.org/10.14233/ajchem.2022.23825
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. B.L. Tan, M.E. Norhaizan, W.P.P. Liew and R.H. Sulaiman, Front. Pharmacol., 9, 1162 (2018); https://doi.org/10.3389/fphar.2018.01162
  2. J.H. McDermott, J. Am. Pharm. Assoc., 40, 785 (2000); https://doi.org/10.1016/S1086-5802(16)31126-3
  3. F. Aqil, I. Ahmed and Z. Mehmood, Turk. J. Biol., 30, 177 (2006).
  4. X. Liu, M. Dong, X. Chen, M. Jiang, X. Lv and G. Yan, Food Chem., 105, 548 (2007); https://doi.org/10.1016/j.foodchem.2007.04.008
  5. E.A. Hayouni, M. Abedrabba, M. Bouix and M. Hamdi, Food Chem., 105, 1126 (2007); https://doi.org/10.1016/j.foodchem.2007.02.010
  6. A. Buhmann and J. Papenbrock, Funct. Plant Biol., 40, 952 (2013); https://doi.org/10.1071/FP12342
  7. V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).
  8. A. Ordonez, J. Gomez, M. Vattuone and M. Lsla, Food Chem., 97, 452 (2006); https://doi.org/10.1016/j.foodchem.2005.05.024
  9. A. Kumaran and R.J. Karunakaran, Food Chem., 97, 109 (2006); https://doi.org/10.1016/j.foodchem.2005.03.032
  10. M. Oyaizu, Jpn. J. Nutr., 44, 307 (1986); https://doi.org/10.5264/eiyogakuzashi.44.307
  11. M.S. Blois, Nature, 181, 1199 (1958); https://doi.org/10.1038/1811199a0
  12. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. RiceEvans, Free Radic. Biol. Med., 26, 1231 (1999); https://doi.org/10.1016/S0891-5849(98)00315-3
  13. S.C. Lin, C.M.J. Chang and T.S. Deng, J. Taiwan Inst. Chem. Eng., 40, 136 (2009); https://doi.org/10.1016/j.jtice.2008.09.005
  14. T.G. Amabye, Nat. Prod. Chem. Res., 4, 199 (2016); https://doi.org/10.4172/2329-6836.1000199
  15. S. Datta, B.K. Sinha, S. Bhattacharjee and T. Seal, Heliyon, 5, e01431 (2019); https://doi.org/10.1016/j.heliyon.2019.e01431
  16. T. Seal and K. Chaudhuri, J. Chem. Pharm. Res., 7, 427 (2015).
  17. K.S. Jamuna, C.K. Ramesh, T.R. Srinivasa and K.I. Raghu, Int. J. Pharm. Pharm. Sci., 3, 60 (2011).
  18. Y.S. Velioglu, G. Mazza, L. Gao and B.D. Oomah, J. Agric. Food Chem., 46, 4113 (1998); https://doi.org/10.1021/jf9801973
  19. N. Loganayaki, P. Siddhuraju and S. Manian, J. Food Sci. Technol., 50, 687 (2013); https://doi.org/10.1007/s13197-011-0389-x
  20. G.B. Romaric, A.L. Fatoumata, H.K. Oumou, D. Mamounata, H.N.B. Imael and H.D. Mamoudou, Afr. J. Biotechnol., 10, 13543 (2011); https://doi.org/10.5897/AJB10.2010
  21. M. Colon and C. Nerin, J. Agric. Food Chem., 60, 9842 (2012); https://doi.org/10.1021/jf302477y
  22. A. Tverdal and S. Skurtveit, Ann. Epidemiol., 13, 419 (2003); https://doi.org/10.1016/S1047-2797(02)00462-3
  23. S.J. Kim, M.C. Kim, J.Y. Um and S.H. Hong, Molecules, 15, 7208 (2010); https://doi.org/10.3390/molecules15107208
  24. H. Schmidtlein and K. Herrmann, Z. Lebensm. Unters. Forsch., 159, 255 (1975); https://doi.org/10.1007/BF01139577
  25. R. Vinayagam, Int. J. Pharm. Biol. Arch., 1, 393 (2010).
  26. G. Mussatto, I. Dragone and C. Roberto, Ind. Crops Prod., 25, 231 (2007); https://doi.org/10.1016/j.indcrop.2006.11.001
  27. L. Sepulveda, A. Ascacio, A.R. Rodríguez-Herrera, A. Aguilera-Carbo and N. Aguilar Cristobal, Afr. J. Biotechnol., 10, 4518 (2011).
  28. N. Razali, S. Mat-Junit, A.F. Abdul-Muthalib, S. Subramaniam and A. Abdul-Aziz, Food Chem., 131, 441 (2012); https://doi.org/10.1016/j.foodchem.2011.09.001
  29. C. Fredes, G. Montenegro, J.P. Zoffoli, F. Santander and P. Robert, Cienc. Investig. Agrar., 41, 9 (2014); https://doi.org/10.4067/S0718-16202014000100005
  30. D. Ramful, E. Tarnus, O.I. Aruoma, E. Bourdon and T. Bahorun, Food Res. Int., 44, 2088 (2011); https://doi.org/10.1016/j.foodres.2011.03.056
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0