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Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants

Water and ethanolic extracts of four Malaysian local herbs, Tenggek burung (Melicope Iunu-ankenda), Kesum (Polygonum minus), Curry leave (Murraya Koenigii) and Salam (Eugenia polyantha) were investigated for their total phenolic content (TPC), total flavonoids content (TFC) and antioxidant activitie...

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Main Authors: Othman, Azizah, Mukhtar, Nor Juwariah, Ismail, Nurul Syakirin, Chang, Sui Kiat
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
Online Access:http://psasir.upm.edu.my/id/eprint/40773/1/51%20IFRJ%2021%20%2802%29%202014%20Azizah%20360.pdf
http://psasir.upm.edu.my/id/eprint/40773/
http://www.ifrj.upm.edu.my/21%20%2802%29%202014/51%20IFRJ%2021%20%2802%29%202014%20Azizah%20360.pdf
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spelling my.upm.eprints.407732015-10-08T08:04:51Z http://psasir.upm.edu.my/id/eprint/40773/ Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants Othman, Azizah Mukhtar, Nor Juwariah Ismail, Nurul Syakirin Chang, Sui Kiat Water and ethanolic extracts of four Malaysian local herbs, Tenggek burung (Melicope Iunu-ankenda), Kesum (Polygonum minus), Curry leave (Murraya Koenigii) and Salam (Eugenia polyantha) were investigated for their total phenolic content (TPC), total flavonoids content (TFC) and antioxidant activities (AA). Total phenolic content (TPC) of the herbs was determined using Folin-Ciocalteu reagent assay while the total flavonoid content (TFC) was determined based on aluminium chloride-flavonoid assay. The determination of AA was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activitiy and β-carotene bleaching assays (BCB). Different extraction solvents significantly affected the TPC, TFC and AA of all herbs studied (p < 0.05). Both Tenggek burung and Kesum showed highest TPC, TFC and AA regardless of extraction solvents compared to Curry leave and Salam. All herbs showed strong positive correlation between TPC and DPPH assay. However, negative and low correlation between TFC and AA were obtained for all herbs studied. This showed that phenolic compounds of certain structures were responsible for the AA of all the herbs in this study. In conclusion, all herbs in this study except curry leave could be inexpensive sources of good natural antioxidants with nutraceutical potential in food industry. Faculty of Food Science and Technology, Universiti Putra Malaysia 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40773/1/51%20IFRJ%2021%20%2802%29%202014%20Azizah%20360.pdf Othman, Azizah and Mukhtar, Nor Juwariah and Ismail, Nurul Syakirin and Chang, Sui Kiat (2014) Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants. International Food Research Journal, 21 (2). pp. 759-766. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/21%20%2802%29%202014/51%20IFRJ%2021%20%2802%29%202014%20Azizah%20360.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Water and ethanolic extracts of four Malaysian local herbs, Tenggek burung (Melicope Iunu-ankenda), Kesum (Polygonum minus), Curry leave (Murraya Koenigii) and Salam (Eugenia polyantha) were investigated for their total phenolic content (TPC), total flavonoids content (TFC) and antioxidant activities (AA). Total phenolic content (TPC) of the herbs was determined using Folin-Ciocalteu reagent assay while the total flavonoid content (TFC) was determined based on aluminium chloride-flavonoid assay. The determination of AA was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activitiy and β-carotene bleaching assays (BCB). Different extraction solvents significantly affected the TPC, TFC and AA of all herbs studied (p < 0.05). Both Tenggek burung and Kesum showed highest TPC, TFC and AA regardless of extraction solvents compared to Curry leave and Salam. All herbs showed strong positive correlation between TPC and DPPH assay. However, negative and low correlation between TFC and AA were obtained for all herbs studied. This showed that phenolic compounds of certain structures were responsible for the AA of all the herbs in this study. In conclusion, all herbs in this study except curry leave could be inexpensive sources of good natural antioxidants with nutraceutical potential in food industry.
format Article
author Othman, Azizah
Mukhtar, Nor Juwariah
Ismail, Nurul Syakirin
Chang, Sui Kiat
spellingShingle Othman, Azizah
Mukhtar, Nor Juwariah
Ismail, Nurul Syakirin
Chang, Sui Kiat
Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
author_facet Othman, Azizah
Mukhtar, Nor Juwariah
Ismail, Nurul Syakirin
Chang, Sui Kiat
author_sort Othman, Azizah
title Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
title_short Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
title_full Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
title_fullStr Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
title_full_unstemmed Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants
title_sort phenolics, flavonoids content and antioxidant activities of 4 malaysian herbal plants
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/40773/1/51%20IFRJ%2021%20%2802%29%202014%20Azizah%20360.pdf
http://psasir.upm.edu.my/id/eprint/40773/
http://www.ifrj.upm.edu.my/21%20%2802%29%202014/51%20IFRJ%2021%20%2802%29%202014%20Azizah%20360.pdf
_version_ 1643832810716266496
score 13.211869

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