Chemical Antioxidant Activity of Thunbergia Lauriforia Linn. (Rang Chuet) Leaves and its Combined Extracts

Authors

  • ฉัตรทิพย์ สุนทรารักษ์ -
  • Suranaree University of Technology

Keywords:

Antioxidant capacity, synergistic, Thunbergia laurifolia Lindl., phytochemical profile

Abstract

Plant extracts and various natural products may exhibit a synergistic interaction. Thunbergia laurifolia Lindl., also known as "Rang Chuet" in Thailand, is a plant with antioxidant properties widely used in traditional medicine. Zingiber officinale  (ginger), a flavoring ingredient in foods, is well known for its numerous health benefits. There have been no studies on the interaction of antioxidant activity of Rang Chuet with other plant extracts up until now. Thus, this study aimed to investigate the interaction of Rang Chuet water extract (RWE) and ginger ethanol extract (GEE). First, the total phenolic content (TPC) and total flavonoid content (TFC) of RWE and GEE were determined. High-performance liquid chromatography spectrometry (HPLC) was used to examine the phytochemical profile of RWE. The RWE represented coumaric, caffeic, protocatechuic, rosmarinic, and gallic acid as phenolic compounds and apigenin as flavonoids. Chemical antioxidant assays were performed on single and combined extracts using the ABTS·+ radical cation scavenging capacity assay (ABTS), DPPH free radical scavenging capacity assay (DPPH), ferric reducing antioxidant power assay (FRAP), and ferric chelating assay (FIC). A substantial body of research demonstrated that the combined extracts of RWE and GEE had an additive interaction in various antioxidant assays. Furthermore, a 5:1 v/v ratio of RWE and GEE demonstrated a synergistic effect in DPPH and FRAP assays. The synergistic ratio could be used to create nutraceutical formulations or various food products with antioxidant activity to prevent oxidative diseases.

References

Ahn, C. B., Je, J. Y., Kim, Y. S., Park, S. J. and Kim, B. I. 2017. Induction of Nrf2-mediated phase II detoxifying/antioxidant enzymes in vitro by chitosan-caffeic acid against hydrogen peroxide-induced hepatotoxicity through JNK/ERK pathway. Mol Cell Biochem. 424(1-2): 79-86.

Batool, R., Khan, M. R., Sajid, M., Ali, S. and Zahra, Z. 2019. Estimation of phytochemical constituents and in vitro antioxidant potencies of Brachychiton populneus (Schott & Endl.) R.Br. BMC Chemistry. 13(1): 32.

Bursal, E., Köksal, E. and Gülçin, Đ. 2012. In vitro Antioxidant Properties and Phenolic Content of Ginger (Zingiber officinale Rosc.) Root. Department of Chemistry. 86-93.

Chaiyana, W., Chansakaow, S., Intasai, N., Kiattisin, K., Lee, K. H., Lin, W. C. and Leelapornpisid, P. 2020. Chemical Constituents, Antioxidant, Anti-MMPs, and Anti-Hyaluronidase Activities of Thunbergia laurifolia Lindl. Leaf Extracts for Skin Aging and Skin Damage Prevention. Molecules. 25(8): 1923.

Chan, E. and Lim, Y. 2006. Antioxidant activity of Thunbergia Laurifolia tea. Journal of Tropical Forest Science, 18(2): 130-136.

Chan, E. W. C., Eng, S. Y., Tan, Y. P., Wong, Z. C., Lye, P. Y. and Tan, L. N. 2012. Antioxidant and Sensory Properties of Thai Herbal Teas with Emphasis on Thunbergia laurifolia Lindl. CHIANG MAI JOURNAL OF SCIENCE. 39(4): 599-609.

Chuthaputti, A. 2010. Laurel clock vine (Thunbergia laurifolia Lindl.): a detoxifying herb. Journal of Traditional Thai and Alternative Medicine. 8(2-3): 211-220.

Da Cunha, F. M., Duma, D., Assreuy, J., Buzzi, F. C., Niero, R., Campos, M. M., and Calixto, J. B. 2004. Caffeic Acid Derivatives: In Vitro and In Vivo Anti-inflammatory Properties. Free Radical Research. 38(11): 1241-1253.

El-Ghorab, A. H., Nauman, M., Anjum, F. M., Hussain, S., & Nadeem, M. 2010. A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum). Journal of Agricultural and Food Chemistry. 58(14): 8231-8237.

Genaro-Mattos, T. C., Maurício, Â. Q., Rettori, D., Alonso, A. and Hermes-Lima, M. (2015). Antioxidant Activity of Caffeic Acid against iron-induced Free Radical Generation--A Chemical Approach. PLoS One. 10(6): e0129963-e0129963.

Gülçin, İ., Scozzafava, A., Supuran, C. T., Akıncıoğlu, H., Koksal, Z., Turkan, F., and Alwasel, S. 2016. The effect of caffeic acid phenethyl ester (CAPE) on metabolic enzymes including acetylcholinesterase, butyrylcholinesterase, glutathione S-transferase, lactoperoxidase, and carbonic anhydrase isoenzymes I, II, IX, and XII. Journal of Enzyme Inhibition and Medicinal Chemistry. 31(6): 1095-1101.

Hajimehdipoor, H., Shahrestani, R. and Shekarchi, M. 2014. Investigating the synergistic antioxidant effects of some flavonoid and phenolic compounds. Research Journal of Pharmacognosy. 1: 35-40.

Haniadka, R., Saldanha, E., Sunita, V., Palatty, P. L., Fayad, R. and Baliga, M. S. 2013. A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food & Function. 4(6): 845-855.

Heo, H. J., Kim, Y. J., Chung, D., & Kim, D.-O. 2007. Antioxidant capacities of individual and combined phenolics in a model system. Food Chemistry. 104(1): 87-92.

Hossan, M. S., Rahman, S., Bashar, A. B. M., Jahan, R., Nahian, A. and Rahmatullah, M. 2014. Rosmarinic acid: A review of its anticancer action. World Journal of Pharmacy and Pharmaceutical Science. 3(9): 57-70.

Junsi, M., Siripongvutikorn, S., Yupanqui, C., & Usawakesmanee, W. 2017. Phenolic and flavonoid compounds in aqueous extracts of thunbergia laurifolia leaves and their effect on the toxicity of the carbamate insecticide methomyl to murine macrophage cells. Functional Foods in Health and Disease. 7(7): 529-544.

Kakkar, S. and Bais, S. 2014. A Review on Protocatechuic Acid and Its Pharmacological Potential. ISRN Pharmacology. 952943.

Karimi, N., Ghanbarzadeh, B., Hamishehkar, H., Keyvani, F., Pezeshki, A. and Gholian, M. M. 2015. Phytosome and Liposome: The Beneficial Encapsulation Systems in Drug Delivery and Food Application. Applied Food Biotechnology. 2(3): 17-27. Retrieved from https://www.sid.ir/en/journal/ViewPaper.aspx?id=466705

Ksouri, R., Falleh, H., Megdiche, W., Trabelsi, N., Mhamdi, B., Chaieb, K. and Abdelly, C. 2009. Antioxidant and antimicrobial activities of the edible medicinal halophyte Tamarix gallica L. and related polyphenolic constituents. Food and Chemical Toxicology. 47(8): 2083-2091.

Li, F., Nitteranon, V., Tang, X., Liang, J., Zhang, G., Parkin, K. L. and Hu, Q. 2012. In vitro antioxidant and anti-inflammatory activities of 1-dehydro-[6]-gingerdione, 6-shogaol, 6-dehydroshogaol and hexahydrocurcumin. Food Chemistry. 135(2): 332-337.

Liu, Z., Luo, Z., Jia, C., Wang, D. and Li, D. 2016. Synergistic Effects of Potentilla fruticosa L. Leaves Combined with Green Tea Polyphenols in a Variety of Oxidation Systems. The Journal of Food Science and Technology. 81(5): 1091-1101.

Lv, Q.-z., Long, J.-t., Gong, Z.-f., Nong, K.-y., Liang, X.-m., Qin, T. and Yang, L. 2021. Current State of Knowledge on the Antioxidant Effects and Mechanisms of Action of Polyphenolic Compounds. Natural Product Communications. 16(7): 1934578X211027745.

Nanthakarn, W., Sumet, K., Sophida, S. and Korbtham, S. 2020. Development and Validation of Stability Indicating HPLC Method for Determination of Caffeic Acid, Vitexin and Rosmarinic Acid in Thunbergia laurifolia Leaf Extract. Pharmacognosy Journal. 12(3): 611-618.

Ngo, Y. L., Lau, C. H. and Chua, L. S. 2018. Review on rosmarinic acid extraction, fractionation and its anti-diabetic potential. Food and Chemical Toxicology. 121: 687-700.

Oonsivilai, R. 2006. Function and nutraceutical properties of rang chuet (Thunbergia laurifolia Lindl.) extracts. [Doctoral dissertation, Suranaree University of Technology]. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology. http://sutir.sut.ac.th:8080/jspui/handle/123456789/1624

Oonsivilai, R., Cheng, C., Bomser, J., Ferruzzi, M. G. and Ningsanond, S. 2007. Phytochemical profiling and phase II enzyme-inducing properties of Thunbergia laurifolia Lindl. (RC) extracts. Journal of Ethnopharmacology, 114(3): 300-306.

Oonsivilai, R. and Ferruzzi, M. G. 2008. Antioxidant activity and cytotoxicity of Rang Chuet (Thunbergia laurifolia Lindl.) extracts. Chemistry. Corpus ID: 45258997

Phahom, T., Phoungchandang, S. and Kerr, W. L. 2017. Effects of steam-microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves. Asian Journal of Food and Agro-Industry. 97(10): 3211-3219.

Preechasuk, L., Akarasereenont, P., Boonrak, R., Thamsermsang, O., Pratumvinit, B. and Thongtang, N. 2020. Effect of Thunbergia laurifolia Herbal Tea on Glucose Homeostasis in Healthy Volunteers: A Single-Arm Phase I Study. Evidence-Based Complementary and Alternative Medicine. DOI: 10.1155/2020/3212546.

Roberts, C. K. and Sindhu, K. K. 2009. Oxidative stress and metabolic syndrome. Life Sciences. 84(21-22): 705-712.

Ruangpayungsak, N., Sithisarn, P. and Rojsanga, P. 2018. High-performance liquid chromatography fingerprinting and chemometric analysis of antioxidant quality of Thunbergia laurifolia leaves. Journal of Liquid Chromatography & Related Technologies. 41(11): 713-721.

Shahidi, F. and Zhong, Y. 2015. Measurement of antioxidant activity. Journal of Functional Foods. 18: 757-781.

Therdthai, N. and Zhou, W. 2009. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering. 91(3): 482-489.

Tian, Y., Zhang, X., Du, M., Li, F., Xiao, M. and Zhang, W. 2021. Synergistic Antioxidant Effects of Araloside A and L-Ascorbic Acid on H2O2-Induced HEK293 Cells: Regulation of Cellular Antioxidant Status. Oxidative Medicine and Cellular Longevity. 9996040.

Wang, S., Meckling, K. A., Marcone, M. F., Kakuda, Y., and Tsao, R. 2011. Synergistic, Additive, and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities. Journal of Agricultural and Food Chemistry. 59(3): 960-968.

Wojdyło, A., Figiel, A., Lech, K., Nowicka, P. and Oszmiański, J. 2014. Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries. Food and Bioprocess Technology. 7(3): 829-841.

Xu, X., Li, F., Zhang, X., Li, P., Zhang, X., Wu, Z. and Li, D. 2014. In vitro synergistic antioxidant activity and identification of antioxidant components from Astragalus membranaceus and Paeonia lactiflora. PLoS One. 9(5): e96780.

Yao T. W., Du L., Yang Y., Xu Y. C., Jia H. Y. and Liu Y. 2009. Studies on intermolecular synergistic antioxidant activity in glyceride tri-ferulate. Chemical Journal of Chinese Universities. 30: 1431-1433.

Zhang, H. and Tsao, R. 2016. Dietary polyphenols, oxidative stress, and antioxidant and anti-inflammatory effects. Current Opinion in Food Science. 8: 33-42.

Downloads

Published

2022-04-25

How to Cite

สุนทรารักษ์ ฉัตรทิพย์, and Ratchadaporn Oonsivilai. 2022. “Chemical Antioxidant Activity of Thunbergia Lauriforia Linn. (Rang Chuet) Leaves and Its Combined Extracts”. Food and Applied Bioscience Journal 10 (1):13-29. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/253864.

Issue

Section

Food Chemistry, Nutrition, and Analysis