Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems
Abstract
:1. Introduction
2. Results and Discussion
2.1. Total Phenolic Compounds
2.2. Total Flavonoid Content
2.3. Antioxidant Properties
2.3.1. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) Free Radical Scavenging
2.3.2. Ferric Reducing Antioxidant Power
2.4. Quantification of Bioactive Compounds of the Samples
3. Materials and Methods
3.1. Chemical Reagents
3.2. Plant Material
3.3. Determination of Total Phenolic Content
3.4. Determination of Total Flavonoid Content
3.5. Ferric Reducing Antioxidant Power Assay
3.6. DPPH Free Radical-Scavenging Assay
3.7. Identification and Quantification of Bioactive Compounds
3.8. Statistical Analysis
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available from the authors. |
Plant Sources | TPC (mg GAE/g Freeze-Dried Crude Extract) | TFC (mg QE/g Freeze-Dried Crude Extract) | ||||||
---|---|---|---|---|---|---|---|---|
80% Acetone | 80% Ethanol | 80% Methanol | Water | 80% Acetone | 80% Ethanol | 80% Methanol | Water | |
Turmeric | 221.7 ± 0.9 A,a | 172.1 ± 1.4 B,a | 90.1 ± 2.0 C,a | 3.8 ± 0.1 D,c | 549.2 ± 4.5 A,a | 380.7 ± 5.5 B,a | 133.0 ± 3.9 C,a | 0.6 ± 0.1 D,d |
Curry leaf | 83.8 ± 0.9 B,b | 92.2 ± 1.7 A,b | 86.7 ± 2.0 B,a | 34.7 ± 1.0 C,a | 47.6 ± 1.2 C,b | 144.5 ± 2.9 A,b | 83.4 ± 3.2 B,b | 2.8 ± 0.1 D,c |
Torch ginger | 97.1 ± 4.8 A,b | 80.4 ± 2.1 B,c | 88.4 ± 3.5 B,a | 16.4 ± 0.2 C,b | 38.1 ± 1.4 A,c | 39.7 ± 3.3 A,c | 36.7 ± 0.96 A,c | 12.3 ± 0.1 B,a |
Lemon grass | 28.2 ± 0.6 A,c | 25.3 ± 0.7 A,d | 22.1 ± 0.4 B,b | 1.2 ± 0.1 C,d | 14.8 ± 0.5 A,d | 14.3 ± 0.1 A,d | 11.7 ± 1.1 B,d | 3.7 ± 0.1 C,b |
Plant Sources | DPPH (%) | FRAP (mg QE/g Freeze-Dried Sample Extract) | ||||||
---|---|---|---|---|---|---|---|---|
80% Acetone | 80% Ethanol | 80% Methanol | Water | 80% Acetone | 80% Ethanol | 80% Methanol | Water | |
Turmeric | 67.8 ± 4.0.97 A,a | 47.4 ± 2.6 B,a | 27.8 ± 0.9 C,b | 13.8 ± 3.4 D,a | 85.0 ± 1.3 A,a | 55.8 ± 0.4 B,a | 25.4 ± 1.0 C,c | 2.3 ± 0.2 D,c |
Curry leaf | 29.8 ± 1.1 B,b | 41.74 ± 0.9 A,b | 31.5 ± 0.5 B,a | 8.2 ± 2.1 C,a,b | 42.3 ± 2.7 B,b | 52.4 ± 2.4 A,b | 44.4 ± 1.7 B,a | 3.2 ± 0.2 C,b |
Torch ginger | 32.7 ± 5.2 A,b | 27.0 ± 1.8 A,c | 28.4 ± 4.2 A,b | 11.5 ± 1.8 B,a,b | 36.1 ± 3.2 B,c | 40.0 ± 1.4 A,B,b | 40.9 ± 0.6 A,b | 7.4 ± 0.4 C,a |
Lemon grass | 11.8 ± 0.8 A,c | 10.4 ± 1.1 A,d | 11.1 ± 0.7 A,c | 7.2 ± 0.4 B,b | 10.3 ± 1.4 A,d | 8.4 ± 1.0 A,c | 9.8 ± 1.5 A,d | 0.5 ± 0.1 B,d |
Plant Sources | Yield of Sample Extract and Quantity of Active Compounds in Different Solvent Extraction | |||
---|---|---|---|---|
Acetone | Methanol | Ethanol | Water | |
Turmeric | ||||
Yield (%) | 17.6 ± 1.2 A,** | 8.3 ± 0.9 C | 10.6 ± 1.1 B | 3.2 ± 0.2 D |
Curcumin * | 510.8 ± 0.2 A | 119.4 ± 0.3 C | 280.9 ± 0.3 B | 0.2 ± 0.1 D |
Desmethoxycurcumin | 133.1 ± 0.1 A | 32.2 ± 0.0 C | 81.1 ± 0.1 B | 0.1 ± 0.0 D |
Bisdesmethoxycurcumin | 107.2 ± 0.4 A | 29.0 ± 0.4 C | 69.0 ± 1.0 B | 0.1 ± 0.0 D |
Curry leaf | ||||
Yield (%) | 10.8 ± 0.8 B | 13.3 ± 1.1 A | 12.5 ± 0.9 A | 6.6 ± 0.6 C |
Rutin | 0.8 ± 0.0 B | 0.7 ± 0.0 C | 0.9 ± 0.0 A | 0.1 ± 0.0 D |
Quercetin-3-glycoside | 4.2 ± 0.0 C | 4.8 ± 0.0 B | 5.4 ± 0.0 A | 1.0 ± 0.1 D |
Myrecitin | 1.8 ± 0.0 B | 2.2 ± 0.0 A | 2.4 ± 0.0 A | 0.1 ± 0.0 C |
Quercetin | 1.0 ± 0.1 B | 0.9 ± 0.0 C | 1.4 ± 0.1 A | 0.1 ± 0.0 D |
Torch ginger | ||||
Yield (%) | 12.3 ± 0.8 B | 12.9 ± 1.4 B | 17.2 ± 1.9 A | 11.8 ± 0.8 B,C |
Chlorogenic acid | 11.5 ± 0.1 D | 18.7 ± 0.1 B | 21.8 ± 0.3 A | 13.4 ± 0.6 C |
Lemon grass | ||||
Yield (%) | 11.9 ± 1.0 A | 10.2 ± 0.1 B | 9.6 ± 0.5 C | 5.1 ± 0.9 C |
Caffeic acid | 0.3 ± 0.0 A | 0.1 ± 0.0 B | 0.1 ± 0.0 C | 0.1 ± 0.0 D |
p-coumaric acid | 0.5 ± 0.0 A | 0.3 ± 0.0 B | 0.3 ± 0.0 C | 0.0 |
luteolin-7-o-glycoside | 0.6 ± 0.1 A | 0.4 ± 0.0 B | 0.4 ± 0.0 C | 0.2 ± 0.0 D |
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Sepahpour, S.; Selamat, J.; Abdul Manap, M.Y.; Khatib, A.; Abdull Razis, A.F. Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules 2018, 23, 402. https://doi.org/10.3390/molecules23020402
Sepahpour S, Selamat J, Abdul Manap MY, Khatib A, Abdull Razis AF. Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules. 2018; 23(2):402. https://doi.org/10.3390/molecules23020402
Chicago/Turabian StyleSepahpour, Shabnam, Jinap Selamat, Mohd Yazid Abdul Manap, Alfi Khatib, and Ahmad Faizal Abdull Razis. 2018. "Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems" Molecules 23, no. 2: 402. https://doi.org/10.3390/molecules23020402
APA StyleSepahpour, S., Selamat, J., Abdul Manap, M. Y., Khatib, A., & Abdull Razis, A. F. (2018). Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules, 23(2), 402. https://doi.org/10.3390/molecules23020402