Selected Ethnomedicinal Plants of Northern Surigao Del Sur: Their Antioxidant Activities in Terms of Total Phenolics, ABTS Radical Cation Decolorization Power, and Ferric Reducing Ability

Plants can contain a wide variety of substances with antioxidative properties which are associated with important health benefits. These positive health effects are of great importance at a time when the environment is laden with many toxic substances. Five selected herbal plants namely, Mimosa pudica, Phyllanthus niruri, Ceiba pentandra, Eleusine polydactyla and Trema amboinensi, were chosen for the experiment to investigate their total phenolics content and antioxidant activities using ABTS radical cation decolorization power, and ferric reducing antioxidant power. The total phenolic content of each herbal plants ranges from 0.84 to 42.59 mg gallic acid equivalent/g. The antioxidant activity in the ABTS radical cation decolorization power varies from 0.005 to 0.362 mg trolox equivalent/g and the FRAP ranges from 0.30 to 28.42 mg gallic acid equivalent/g. Among the five medicinal plants, Mimosa pudica has been an excellent performer in terms of the 3 parameters measured; it is followed by Phyllanthus niruri. The 5 herbal plants do not have equivalent antioxidant power. The relative high values for M. pudica and P. niruri supports the medicinal value of both plants. The total phenolics, ABTS and FRAP correlate strongly with one another.

Authors:

• Gemma A. Gruyal

Keywords:

• ABTS
• FRAP
• leaf extracts
• phenol.

References:

[1] F. Pourmorad, S. J., Hosseinimehr and N. Shahabimajd, “Antioxidant
activity, Phenol and flavonoid contents of some selected Iranian
medicinal plants”, African Journal of Biotechnology, vol. 5 (11), 2006,
pp. 1142-1145.
[2] L. A. Pham-Huy, H. He and C. Pham-Huy, “Free Radicals, Antioxidants in disease and health” International Journal of Biomedical Science, 2008
June, 4(2): 89-96.
[3] G. Parameswari and M. Suriyavathana,”In-vitro antioxidant activity of
Chromalaena odorata (L.) King and Robinson”, International Research
Journal of Pharmacy vol. 3 (11), 2012, pp. 187-192.
[4] N. C. Cook and S. Samman, “Flavonoids- chemistry, metabolism,
cardioprotective effects, and dietary sources” Nutritional Biochemistry,
1996, 7: 66- 76.
[5] JT Kumpulainen and JT Salonen,” Natural Antioxidants and
Anticarcinogens in Nutrition, Health and Disease”, The Royal Society of
Chemistry, UK, 1999, pp 178- 187.
[6] B. Halliwell, JMC Gutteridge and CE Cross,” Free radicals, antioxidants
and human disease: where are we now? J Lab Clin Med. 1992; 119:598–
620.
[7] O. O. Igbinosa, E. O. Igbinosa and O. A. Aiyegoro, “Antimicrobial
activity and phytochemical screening of stem bark extracts from
Jatropha curcas (Linn)”, African Journal of Pharmacy and
Pharmacology, February, 2009,Vol. 3(2). pp. 058-062.
[8] S. Y., Wang, & H. Jiao, “Correlation of antioxidant capacities to oxygen
radical scavenging enzyme activities in blackberry”, Journal of
Agricultural and Food Chemistry, 2000, 48, 5672–5676.
[9] S. E. Lee, J. H. Hyun, J. -S., Ha, H. S., Jeong & J. H. Kim, “Screening of
medicinal plant extracts for antioxidant activity” Life Sciences, (2003),
73, 167–179.
[10] I. Biskup, I. Golonka, A. Gamian and Z. Sroka, “Antioxidant activity of
selected phenols estimated by ABTS and FRAP methods”, Postepy Hig
Med Dosw (online), 2013; 67: 958-963.
[11] S. Vinotha, I. Thabrew, S. Sri Ranjani , “In vitro Antioxidant Activity
of Two Selected Herbal”, Medicines World Academy of Science,
Engineering and Technology International Journal of Medical, Health,
Biomedical and Pharmaceutical Engineering, (2014) Vol:8, No:12
[12] K. Yuan, A. Jia, JL Lu, “Isolation and Identification of phenolic
constituents from Mimosa pudica”, Chin J Chin Materia Medica, 2006;
31: 1029-30.
[13] R. Karuna, S. Reddy, R. Baskar, and D. Saralakumari, “Antioxidant
potential of aqueous extract of Phyllanthus amarus in rats,” Indian
Journal of Pharmacology, vol. 41, no. 2, pp. 64–67, 2009.
[14] D. N. Tchamo, G. Cartier, M.G. Dijoux-Franca, E.Tsamo, and A.M.
Mariotte, Pharm. Biol., 2001;39, 3, 202–205.
[15] A. Elumalai, N. Mathangi, A. Didala, R. Kasarla, Y. Venkatesh, “A
Review on Ceiba pentandra and its medicinal features”, Asian J. Pharm.
Tech. 2012; Vol. 2: Issue 3, Pg 83-86.
[16] EWC Chan, YY Lim, YL Chew, “Antioxidant activity of Camellia
sinensis leaves and tea from a lowland plantation in Malaysia”, J. food
Chem, 2007; 102: 1214-1222.
[17] S. Sellappan, CC Akoh,” Flavonoids and antioxidant capacity of
Georgia-grown Vidalia onions”, Journal of Agriculture and Food
Chemistry, 2002; 50:5338-5342.
[18] M Oyaizu, “Studies on products of browning reaction: antioxidative
activity of products of browning reaction prepared from glucosamine”,
Jpn. J. Nutri, 1986; 44:307-15.
[19] F. Shahidi, “Natural antioxidants: an overview”, Chemistry, health
effects and applications. Champaign, IL: AOCS 1997. Press. P. 1-.
[20] T. Osawa, “Novel natural antioxidants for utilization in food and
biological systems”, Biochemistry of Plant Food-Materials in the
Tropics. Japan Scientific Societies Press, Tokyo, Japan, 1994, p. 241-
251.
[21] V. Katalinic´, M. Milos, D. Modun, I. Music´,& M. Boban, “Antioxidant
effectiveness of selected wines in comparison with (+)-catechin”. Food
Chemistry, (2004), 86, 593–600.
[22] X. Duan, G. Wu, Y. Jiang,” Evaluation of antioxidant properties of
phenolics from litchi fruit in relation to pericarp browning prevention”.
Molecules, 2007; 12:759-771.