Identification of antioxidant bioactive compounds as potential functional food ingredient from kebar grass (Biophytum petersianum) by metabolomic approach

Abstract

Kebar grass (Biophytum petersianum) is traditionally believed as a food ingredient to increase the health of the reproductive. The specific bioactive compounds with antioxidant effect in this plant have not been reported before. The objective of this research was to identify the specific bioactive compounds as a source of functional food ingredients of Kebar grass (KG) which have antioxidant activity by using a metabolomic approach. Samples chemical profile (extract and fraction) used HPLC, followed by metabolomic analysis by OPLS. Chosen samples were isolated by TLC and then identified by UHPLC-MS/MS. Specific bioactive compounds were identified from chromatogram with putative identification by MZmine referring to online databases. The metabolomic result obtained ethyl acetate fraction (FEA) as the sample that most contributed to antioxidant activity. FEA identification result showed ten specific bioactive compounds that are thought to contribute to antioxidant agents. Two of the compounds were identified as caffeic acid and cassiaoccidentalin A, while the other eight compounds have not been identified. The finding of cassiaoccidentalin A in KG is a novel finding and can be used as a specific marker for petersianum species of Biophytum genus and as a source of functional food ingredients as antioxidant agents to improve reproductive health.

Effects of age and food processing of sapodilla leaves for botanical beverage application

“…Various plant leaves have been studied as functional ingredients in the food industry including olive leaves, bilimbi leaves, feijoa leaves and moringa leaves (Ademiluyi et al, 2018;Aminudin et al, 2022;Cebi & Sagdic, 2022;Iwansyah et al, 2021;Saibandith et al, 2017). Using plant leaves as health foods has potential to reach many people around the world.…”