Search Results (2)

Gymnema inodorum (Lour.) Decne or Chiang Da, the local northern Thai vegetable, is renowned for its anti-diabetic and hypoglycemic properties and is highly sought after by the functional food industry. This research investigated the relationship between the physiological characteristics, genetic variation, and chemical compositions of different Chiang Da accessions. Two commercial lines (COM1 and COM2) and eight local accessions (BAC1-8) of Chiang Da were gathered and maintained in the same study plot for the investigation of their morphological characteristics, genetic variation, and nutritional and phytochemical constituents. From the morphological data, the two commercial lines were clearly distinctive with their closely related leaf structures. Random amplification of the polymorphic illustrated the genetic diversity between the local accessions and commercial strains in a similar pattern as described by their morphology characteristics and proximate contents. The phytochemical characteristics, nonetheless, projected the two commercial lines in separate groups. The outcome of this study could be beneficial toward the selection of the Chiang Da strains with specific traits for plant breeding programs of functional food interest. Full article

Gymnema inodorum (Lour.) Decne is a vegetable local to Chiang Mai Province of Northern Thailand. This study aimed to analyze the antioxidant and phytochemical potential of G. inodorum found in Chiang Mai Province; antioxidant compounds of G. inodorum were tested via DPPH, ABTS and FRAP assays, and total phenolic compound and total flavonoid contents were analyzed. Anti-inflammatory effects were focused on regarding pharmacological potential. The gymnemic acid level was analyzed by HPLC-UV, and other potential chemicals were analyzed by LC-QTOF/MS. The quantifications of gymnemic acid contents analyzed using HPLC-UV showed that the highest gymnemic acid concentrations were found in the air-dried and roasted 1-day-fermented leaf extracts (0.1258 ± 0.0157 μg/mg). The highest free radical scavenging activity via DPPH assay was found in baked leaf extract, with an IC₅₀ of 8.99 mg/mL, and via ABTS assay in baked and roasted leaf extracts, with an IC₅₀ of 1.05 mg/mL. FRAP assays showed the highest free radical scavenging activity for the baked leaf extract, with 0.0085 ± 0.008 mM Fe²⁺/g sample. The total phenolic contents of fresh G. inodorum leaf extracts obtained with ethanol, methanol and water were 0.19 ± 0.0004, 0.21 ± 0.0010 and 0.10 ± 0.0008 μg GAE/g, respectively. The total flavonoid contents of fresh G. inodorum leaf extracts obtained with ethanol, methanol and water were 74.56 ± 28.00, 71.88 ± 16.11 and 10.74 ± 3.63 μg QE/g, respectively. The LC-QTOF/MS analysis of the fresh G. inodorum leaf extract showed that 6-hydroxykaempferol 7-rutinoside was the most abundant compound. In the study, G. inodorum, a plant local to Northern Thailand, is shown to be a useful plant with high antioxidant and phytochemical potential properties. Full article