Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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In vitro Antioxidant Activities of Trianthema portulacastrum L. Hydrolysates

  • Yaqoob, Sadaf (Department of Chemistry and Biochemistry, University of Agriculture) ;
  • Sultana, Bushra (Department of Chemistry and Biochemistry, University of Agriculture) ;
  • Mushtaq, Muhammad (Department of Chemistry and Biochemistry, University of Agriculture)
  • Received : 2013.12.04
  • Accepted : 2014.03.10
  • Published : 2014.03.31
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Abstract

Hydrolysates of Trianthema portulacastrum in acidified methanol were evaluated for their total phenolic (TP) constituents and respective antioxidant activities using in vitro assays (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, percent inhibition of linoleic acid peroxidation, and ferric reducing power). The observed results indicate that root, shoot, and leaf fractions of T. portulacastrum contain 50.75~98.09 mg gallic acid equivalents/g dry weight of TP. In addition, these fractions have substantial reducing potentials (0.10~0.59), abilities to inhibit peroxidation (43.26~89.98%), and DPPH radical scavenging capabilities ($6.98{\sim}311.61{\mu}g/mL$ $IC_{50}$). The experimental data not only reveal T. portulacastrum as potential source of valuable antioxidants, but also indicate that acidified methanol may be an ideal choice for the enhanced recovery of phenolic compounds with retained biological potential for the food and pharmaceutical industry.

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References

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