Boiling increase antioxidant activity, total phenolic content and total flavonoid content in Plectranthus amboinicus leaves

Shamsul Muhamad; Ali Siti Fatimah Zahrah Mat

doi:10.30574/gscbps.2019.6.3.0023

Authors

Shamsul Muhamad Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Locked Bag No 100, 17600 Jeli, Kelantan, Malaysia.
Ali Siti Fatimah Zahrah Mat Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Locked Bag No 100, 17600 Jeli, Kelantan, Malaysia.

DOI:

https://doi.org/10.30574/gscbps.2019.6.3.0023

Keywords:

Plectranthus amboinicus, Antioxidant, Total phenolic content, Total flavonoid content

Abstract

The effect of boiling on antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) in the ethanol extracts from Plectranthus amboinicus leaves were studied. The dried leaves were boiled in water for 0 (control), 30, 60, 90 and 120 minutes, then extracted with ethanol to produce ethanol extracts. The ethanol extracts were subjected to three antioxidant assays, i.e., 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP). TPC and TFC in extracts were determined by Folin-Ciocalteu assay and aluminium chloride colorimetric assay, respectively. The results of DPPH, ABTS and FRAP assays indicated that the antioxidant of extracts were significantly (p < 0.05) more potent than the control and also increased when the boiling time was increased. Furthermore, TPC and TFC in extracts from boiled samples were significantly (p < 0.05) higher than the control and correlated with antioxidant activity. This study revealed that boiling of P. amboinicus leaves were increased its antioxidant activity, TPC and TFC as determine in ethanol extracts, and suggested that boiling can be used as a method for enhancing antioxidant activity of P. amboinicus.

Metrics

Metrics Loading ...

References

Bayarri S, Taylor AJ and Hort J. (2006). The role of fat in flavor perception: effect of partition and viscosity in model emulsions. Journal of Agricultural and Food Chemistry, 54(23), 8862-8868.

Frankel EN. (1996). Antioxidants in lipid foods and their impact on food quality. Food Chemistry, 57(1), 51-55.

Frankel EN. (2014). Lipid oxidation. Elsevier.

Taghvaei M and Jafari SM. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology, 52(3), 1272-1282.

Al-Shabib NA, Khan JM, Ali MS, Al-Lohedan HA, Khan MS, Al-Senaidy AM and Shamsi MB. (2017). Exploring the mode of binding between food additive “butylated hydroxytoluene (BHT)” and human serum albumin: Spectroscopic as well as molecular docking study. Journal of Molecular Liquids, 230, 557-564.

Clayson DB, Iverson F, Nera E, Lok E, Rogers C, Rodrigues C, Page D and Karpinski K. (1986). Histopathological and radioautographical studies on the forestomach of F344 rats treated with butylated hydroxyanisole and related chemicals. Food and Chemical Toxicology, 24(10-11), 1171-1182.

Simon RA. (2003). Adverse reactions to food additives. Current Allergy and Asthma Reports, 3(1), 62-66.

Embuscado ME. (2015). Spices and herbs: Natural sources of antioxidants–a mini review. Journal of Functional Foods, 18, 811-819.

McCarthy TL, Kerry JP, Kerry JF, Lynch PB and Buckley DJ. (2001). Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 58(1), 45-52.

Arumugam G, Swamy MK and Sinniah UR. (2016). Plectranthus amboinicus (Lour.) Spreng: botanical, phytochemical, pharmacological and nutritional significance. Molecules, 21(4):369.

Staples GW and Kristiansen MS. (1999). Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaii; University of Hawaii Press: Honolulu, HI, USA.

Brown D. (1997). Grenada: Isle of spices. Herbs, 22, 6–7.

Lukhoba CW, Simmonds MS and Paton AJ (2006). Plectranthus: a review of ethnobotanical uses. Journal of Ethnopharmacology, 103(1), 1-24.

Morton JF. (1992). Country borage (Coleus amboinicus Lour.): A potent flavoring and medicinal plant. Journal of Herbs Spices and Medicinal Plants, 1(1-2), 77–90.

El-hawary SS, El-sofany RH, Abdel-Monem AR, Ashour, RS and Sleem AA. (2012). Polyphenolics content and biological activity of Plectranthus amboinicus (Lour.) spreng growing in Egypt (Lamiaceae). Pharmacognosy Journal, 4(32).

Bhale SD, Xu Z, Prinyawiwatkul W, King JM and Godber JS. (2007). Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil. Journal of Food Science, 72, C504-C508.

Fan L and Eskin NM. (2015). The use of antioxidants in the preservation of edible oils. In Handbook of Antioxidants for Food Preservation, 373-388.

Capecka E, Mareczek A and Leja M. (2005). Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food chemistry, 93(2), 223-226.

Erkan N, Ayranci G and Ayranci E. (2008). Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110(1), 76-82.

Lu Y and Foo LY. (2001). Antioxidant activities of polyphenols from sage (Salvia officinalis). Food chemistry, 75(2), 197-202.

Rai V, Pai V and Kedilaya P. (2016). A preliminary evaluation of anticancer and antioxidant potential of two traditional medicinal plants from Lamiaceae - Pogostemon heyneanus and Plectranthus amboinicus. Journal of Applied Pharmaceutical Science, 6(8), 73-78.

Dent M, Dragovic-Uzelac V, Penic M, Brncic M, Bosiljkov T and Levaj B. (2013). The effect of extraction solvents, temperature and time on the composition and mass fraction of polyphenols in Dalmatian wild sage (Salvia officinalis L.) extracts. Food Technology and Biotechnology, 51(1), 84.

Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU and Lee SC. (2004). Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of Agricultural and Food Chemistry, 52(11), 3389-3393.

Nikousaleh A and Prakash J. (2016). Antioxidant components and properties of dry heat treated clove in different extraction solvents. Journal of Food Science and Technology, 53(4), 1993-2000.

Shaimaa GA, Mahmoud MS, Mohamed MR, and Emam AA. (2016). Effect of heat treatment on phenolic and flavonoid compounds and antioxidant activities of some Egyptian sweet and chilli pepper. Natural Products Chemistry & Research.

Muhamad S and Ali SFZM. (2018). Effect of heating at 95 °C on antioxidant activity and total phenolic content in extracts of Plectranthus amboinicus leaves. International Journal of Recent Scientific Research, 9(7), 28096-28099.

Dhanani T, Shah S, Gajbhiye NA and Kumar S. (2017). Effect of extraction methods on yield, phytochemical constituents and antioxidant activity of Withania somnifera. Arabian Journal of Chemistry, 10, S1193-S1199.

Benzie IF and Strain JJ (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76.

Do QD, Angkawijaya AE, Tran-Nguyen PL, Huynh LH, Soetaredjo FE, Ismadji S and Ju YH. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. Journal of Food and Drug Analysis, 22(3), 296-302.

Braga GC, Melo PS, Bergamaschi KB, Tiveron, AP, Massarioli AP and Alencar SMD. (2016). Extraction yield, antioxidant activity and phenolics from grape, mango and peanut agro-industrial by-products. Ciência Rural, 46(8), 1498-1504.

Wang X, Wu Y, Chen G, Yue W, Liang Q and Wu Q. (2013). Optimisation of ultrasound assisted extraction of phenolic compounds from Sparganii rhizoma with response surface methodology. Ultrasonics sonochemistry, 20(3), 846-854.

Efthymiopoulos I, Hellier P, Ladommatos N, Russo-Profili A, Eveleigh A, Aliev A and Mills-Lamptey B. (2018). Influence of solvent selection and extraction temperature on yield and composition of lipids extracted from spent coffee grounds. Industrial Crops and Products, 119, 49-56.

Quinn PJ. (1988). Effects of temperature on cell membranes. Symposia of the Society for Experimental Biology, 42, 237-258.

Bao Y, Qu Y, Li J, Li Y, Ren X, Maffucci KG and Zeng R. (2018). In vitro and in vivo antioxidant activities of the flowers and leaves from Paeonia rockii and identification of their antioxidant constituents by UHPLC-ESI-HRMSn via pre-column DPPH reaction. Molecules, 23(2), 392.

Kiranmayi GVN. (2018). Comparative in vitro antioxidant activities of ethanolic extract, ethyl acetate extract (EAE), and hexane extracts (HE) of Tecoma gaudichaudi flowers. International Journal of Green Pharmacy, 12(01).

Nahak G and Sahu RK. (2010). In vitro antioxidative acitivity of Azadirachta indica and Melia azedarach leaves by DPPH scavenging assay. Nat Sci, 8(4), 22-28

Carmen POP, Rotar AM, Salanța L, Socaci S, Ranga F and Socaciu C. (2015). Thermal stability study of the grape seeds extracts in the aqueous solutions. Bulletin UASVM Food Science and Technology, 72, 1.

Cristea E. (2016). The influence of thermal treatments on the antioxidant activity and colour of chokeberry (Aronia menocarpa) extract. International Journal of Food Studies, 5(2).

Lee D and Kim CY. (2017). Influence of roasting treatment on the antioxidant activities and color of burdock root tea. Preventive Nutrition and Food Science, 22(1), 21.

Murakami M, Yamaguchi T, Takamura H and Atoba TM. (2004). Effects of thermal treatment on radical‐scavenging activity of single and mixed polyphenolic compounds. Journal of Food Science, 69(1), FCT7-FCT10.

Chuah AM, Lee YC, Yamaguchi T, Takamura H, Yin LJ and Matoba T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111(1), 20-28.