Antioxidant Activities From Various Extracts of Different Parts of Kelakai (Stenochlaena Palustris) Grown in Central Kalimantan - Indonesia

Abstract

Objectives: The aims of this research were to determine antioxidant activity from various extracts of different parts of kelakai (Stenochlaena palustris [Burm.f.] Bedd) using two antioxidant testing methods, which were 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP), and correlation of total phenolic contents (TPC), total flavonoid contents (TFC), and total carotenoid contents (TCC) with their inhibitory concentration 50% (IC 50 ) of DPPH and exhibitory concentration 50% (EC 50 ) of FRAP.Methods: Sample was extracted by reflux using different polarity solvents. The extracts were evaporated using vacuum rotary evaporator. Antioxidant activities were tested using DPPH and FRAP assays, determination of TPC, TFC, and TCC was carried out by ultraviolet-visible spectrophotometry, and correlation with their IC 50 of DPPH and EC 50 of FRAP capacities was analyzed by Pearson's method.Results: Ethanolic root extract of kelakai (S. palustris) had the lowest IC 50 of DPPH scavenging activity 0.8 µg/ml and the lowest EC 50 of FRAP capacity 5.4 µg/ml. Ethanolic kelakai root extract demonstrated the highest phenolic content, ethyl acetate young leaves extract had the highest flavonoid content, and the highest carotenoid content was given by n-hexane root extract. There was significantly negative correlation between TPC in root extract of kelakai with their IC 50 of DPPH and EC 50 of FRAP. Conclusions:All different extracts of kelakai parts were categorized as very strong antioxidants by DPPH method. Phenolic compounds in kelakai root extract were the major contributor in antioxidant activities by DPPH and FRAP methods. DPPH and FRAP showed linear results in antioxidant activities of root kelakai extract.Keywords: Antioxidant, 2,2-diphenyl-1-picrylhydrazyl, Ferric reducing antioxidant power, Stenochlaena palustris, Young leaves, Old leaves, Root. INTRODUCTIONPhenolic compounds and flavonoids are commonly found in many plants, which have many effects such as antioxidant activity and antibacterial activity [1][2][3][4]. Phenolic, flavonoid, and carotenoid compounds might be having antioxidant activity [5]. Antioxidant has many benefits to prevent the excessive of free radical in oxidative stress which can cause many degenerative diseases. Consumption of fruits and vegetables can prevent negative effect of oxidative stress because they contain phenolic, flavonoid, and carotenoid compounds, which have antioxidant capacity [6]. Previous researches represented that total phenolic content (TPC) and total flavonoid content (TFC) could be correlated to their antioxidant activities [7][8][9]. Plants included sweet potatoes, guava, lemon grass, tea, and legumes contained phenolic and flavonoid compounds [1-3,10,11].Ferric reducing antioxidant power (FRAP), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods could be used to observe antioxidant activity in many plants extracts [4,10,11]. The previous researches [3,8,11,12] revealed that DPP...

An antioxidative potential‐based comparison of different peanut extraction methods, optimized through response surface methodology

“…In contrast, TFC showed a negative correlation with antioxidant tests, which could indicate that the antioxidant activity of peanut extract may be caused by TPC rather than TFC. This is supported by the study of Fidrianny et al, 29 who found a moderate negative correlation between TFC and FRAP tests in peanut shell extract.…”

Response surface methodology for optimization of turmeric essential oil-loaded nanoemulgel

“…In addition, contained phenol was also reported to perform as an excellent free radical scavenger because its reduction potential was lower than oxygen's [8]. In our study, the antioxidant activity of TEO was presented as an IC50 of 9.88 µm/ml, which was included in the powerful antioxidant category because of below 50 µm/ml [32]. It differed from other studies' results, which showed an IC50 of 2274.02 µm/ml and above 1000 µm/ml [2,10].…”

Cytotoxic, antioxidant, and cytoprotective properties of polyphenol‐enriched extracts from pecan nutshells in MDA‐MB‐231 breast cancer cells

“…The higher antioxidant activity is caused by the presence of antioxidants, such as phenolic acids present in nuts and their by‐products. This could be perceived by the antioxidant effect registered with the PCEE 47–50 . In addition, Szerlauth et al 51 demonstrated that nut extracts had more antioxidant activity than ascorbic acid.…”

“…This could be perceived by the antioxidant effect registered with the PCEE. [47][48][49][50] In addition, Szerlauth et al 51 demonstrated that nut extracts had more antioxidant activity than ascorbic acid. lines (p > .05).…”