DETERMINATION OF ANTIOXIDANT CAPACITY IN PLUCHEA INDICA LESS LEAVES EXTRACT AND ITS FRACTIONS

  • Paini Sri Widyawati Food Technology Programme, Agricultural Technology Faculty, Widya Mandala Catholic University, Surabaya, East Java, Indonesia

Abstract

Objective: This study was conducted to determine the DPPH free radical scavenging activity of pluchea extract (PE) and its fraction (ethyl acetate (EAF), n-butanol (BF) and aqueous (AF)) and comparing with the its activity of control antioxidant, such as green tea (GE) and rosemary extracts (RE), α-tocopherol succinate (ATS) and BHT.

Methods: The antioxidant activity was evaluated by the decrease in absorbance as the result of DPPHË™ color change from purple to yellow at 517 nm by using a stopped-flow spectrometer UV-Vis. AE (antiradical efficiency) was a parameter more exactly used to measure the antioxidant power than EC50 (efficient concentration to reduce 50% of DPPH concentration). This parameter was determined by EC50 and TEC50 (the time needed to reach the steady state).

Results: PE and its fraction had free radical-scavenging activity compared with control antioxidant. Based on EC50, the orders of ability to scavenging DPPH radicals was determined as the EAF~ GE>PE ~ ATS ~ RE ~ AF>BHT ~ BF. The results were not exactly because BHT and ATS were potentially as a synthetic antioxidant. Therefore AE parameter was used to determine scavenging activity. The classification order of scavenging activity based on AE was BHT>GE ~ ATS>EAF>RE~ BF~ PE~ AF.

Conclusion: The PE and its fractions had DPPH free radical scavenging activity. Based on EC50 and AE parameters, the EAF showed the strongest DPPH free radical scavenging activity compared with PE and the other fractions.

Keywords: Antioxidant capacity, 2, 2-diphenyl-1-picrylhydryzyl (DPPH), Pluchea leaves extract, Fractions

Downloads

Download data is not yet available.

References

1. Raharjo I, Horsten SFAJ. Pluchea indica less beach plants. Med Poisonous Plants 2008;12:441-3.
2. Dalimarta S. Atlas Tumbuhan Obat Indonesia. Trubus Agriwidya. Jakarta. Indonesia; 2003.
3. Ardiansyah, Nuraida L, Andarwulan N. Antimicroba activity of pluchea leaves (Pluchea indica Less) and its activity stability of various concentration of salt and pH. J Technol Food Industry 2003;14:90-7.
4. Widyawati PS, Budianta TDW, Kusuma FA, Wijaya EL. The difference of solvent polarity to phytochemical content and antioxidant activity of Pluchea indica less leaves extracts. Int J Pharm Pharm Res 2014;6:850-5.
5. Widyawati PS, Budianta TDW, Gunawan DI, Wongso RS. Evaluation antidiabetic activity of various leaf extracts of Pluchea indica less. Int J Pharm Pharm Res 2015;7:597-603.
6. Andarwulan N, Batari R, Sandrasari DG, Bolling B, Wijaya CH. Flavonoid content and antioxidant activity of vegetables from Indonesia. Food Chem 2010;121:1231–5.
7. Rukmiasih. Penurunan bau amis (off-odor) daging itik lokal dengan pemberian daun beluntas (Pluchea indica Less) dalam pakan dan dampaknya terhadap performa [disertasi] Institut Pertanian Bogor. Bogor. Indonesia; 2011.
8. Han J, Rhee KS. Antioxidant properties of selected oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat. Meat Sci 2005;70:25–33.
9. Greathouse SR, Sawyera JT, Lamberta BD, Kattes DH. Topical application of rosemary can alter the surface color characteristics of beef strip loins during simulated retail display conditions. Eur Int J Sci Technol 2013;2:37-40.
10. Souza JNS. Antioxidant capacity of four polyphenol-rich Amazonian plant extracts a correlation study using chemical and biological in vitro assays. Food Chem 2008;106:331–9.
11. Lesjak MM. Juniperus sibirica burgsdorf. as a novel source of antioxidant and anti-inflammatory agents. Food Chem 2011;124:850–6.
12. Dua D, Srivastava NS. A study on antioxidant and anti-aging properties of few medical plants. Int J Pharm Pharm Sci 2016;8:344-7.
13. Vrchovska V. Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid. Food Chem 2006;98:416–25.
14. Pan Y. Antioxidant activity of a microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chem 2008;106:1264–70.
15. Deng J, Cheng W, Yang G. A novel antioxidant activity index (AAU) for natural products using the DPPH assay. Food Chem 2011;125:1430–5.
16. Hinneburg I, Dorman HJD, Hiltunen R. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem 2006;97:122–9.
17. Widyawati PS, Wijaya CH, Harjosworo PS, Sajuthi D. Evaluation of antioxidant activity from Pluchea indica Less leaves extract based on the difference of leaf segment. Rekapangan J 2011;5:1-14.
18. Dorman HJD, Hiltunen R. Fe(III) reductive and free radical-scavenging properties of summer savory (Satureja hortensis L.) extract and subfractions. Food Chem 2004;88:193–9.
19. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft Technologie 1995;28:25–30.
20. Yen GC, Duh PD. Scavenging effect of methanolic extracts of peanut hulls on free radical and active oxygen species. J Agric Food Chem 1994;42:629-32.
21. Traithip A. Phytochemistry and antioxidant activity of Pluchea indicia less. [thesis] Mahidol University. Thailand; 2005.
22. Widyawati PS, Wijaya CH, Harjosworo PS, Sajuthi D. Volatile compounds of pluchea indica less and ocimum basillicum linn essential oil and potency as antioxidant. Hayati J Biosci 2013;20:117-26.
23. Bortolomeazzi R, Verardo G, Liessi A, Callea A. Formation of dehydro diisoeugenol and dehydro- eugenol from the reaction of isoeugenol and eugenol with DPPH radical and their role in the radical scavenging activity. Food Chem 2010;118:256–65.
24. Verzelloni E, Tagliazucchi D, Conte A. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem 2007;105:564–71.
25. Danrong Z, Yuqiong C, Dejiang N. Effect of water quality on the nutritional components and antioxidant activity of green tea extracts. Food Chem 2009;113:110–4.
26. Li F. In vitro antioxidant and anticancer activities of ethanolic extract of selenium-enriched green tea. Food Chem 2008;111:165–70.
27. Houghton PJ, Raman A. Laboratory handbook for the fractionation of natural extracts. Chapman and Hall. New York; 1998.
28. Cowan MM. Plant product as antimicrobial agents. J Microbiol Rev 1999;12:564-82.
29. Biswas R. Isolation, purification and characterization of four pure compounds from the root extract of Pluchea indica less and the potentiality of the root extract and the pure compounds for antimicrobial activity. Eur Bull Drug Res 2005;3:63-70.
30. Liu J. The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavone glycosides. Food Chem 2011;126:261–9.
31. Soeksmanto A, Hapsari Y, Simanjuntak P. Antioxidant content of parts of Mahkota dewa, Phaleria macrocarpa [Scheff] Boerl. (Thymelaceae). Bioversitas 2007;8:92-5.
32. Yang MED, Wang MEQ, Ke BEL, Jian BEJ, Ying T. Antioxidant activities of various extracts of lotus (Nelumbo nuficera Gaertn) rhizome. Asia Pacific J Clin Nut 2007;16:158-63.
33. Dawidowicz AL, Wianowska D, Olszowy M. On practical problems in the estimation of antioxidant activity of compounds by DPPH method (Problems in the estimation of antioxidant activity). Food Chem 2012;131:1037–43.
34. Sanchez-Moreno C, Larrauri JA, Saura-Calixto F. A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric 1998;76:270-6.
Statistics
348 Views | 1298 Downloads
How to Cite
Widyawati, P. S. “DETERMINATION OF ANTIOXIDANT CAPACITY IN PLUCHEA INDICA LESS LEAVES EXTRACT AND ITS FRACTIONS”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 8, no. 9, Sept. 2016, pp. 32-36, doi:10.22159/ijpps.2016v8i9.11410.
Section
Original Article(s)