Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L.) Urban

Food Chemistry

Volumn 81, Issue 4, 2003, Pages 575-581

  Zainol, M K ^a   Abd Hamid, A ^a   Yusof, S ^a   Muse, R ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidative activity; Centella asiatica; Ferric thiocyanate; Total phenolic content

Indexed keywords

ALPHA TOCOPHEROL; BUTYLCRESOL; CENTELLA ASIATICA EXTRACT; PHENOL DERIVATIVE; THIOBARBITURIC ACID; THIOCYANIC ACID DERIVATIVE;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CENTELLA ASIATICA; LABORATORY TEST; PETIOLE; PLANT LEAF; PLANT ROOT; STATISTICAL ANALYSIS; URBAN AREA;

CENTELLA; CENTELLA ASIATICA;

EID: 0037409510     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00498-3     Document Type: Article

References (33)

1. Abdul-Hamid A., Md. Shah Z., Muse R., Mohamed S. Characterization of antioxiclative activities of various extracts of Centella asiatica (L) Urban. Food chemistry. 77:2002;465-469.
2. Chang S.S., Ostric-Matijasevic B., Hseih O.A.L., Huang C.L. Natural antioxidants from rosemary and sage. Journal of Food Science. 42:1977;1102-1104.
3. Chen H.M., Muramoto K., Yamauchi F., Nokihara K. Antioxidant activity of design peptides based on antioxidative peptide isolated from digest of a soybean protein. Journal of Agricultural and Food Chemistry. 44:1996;2619-2623.
4. Cook N.C., Samman S. Flavonoids - chemistry, metabolism, cardioprotective effect and dietary sources. Nutritional Biochemistry. 7:1996;66-76.
5. Cox D.N., Rajasuriya S., Soysa P.E., Gladwin J., Ashworth A. Problems encountered in the community based production of leaf concentrate as a supplement for pre-school children in Sri Lanka. International Journal of Food Science and Nutrition. 44:1993;123-132.
6. Gardner P.T., McPhail D.B., Duthie G.G. Electron spin resonance spectroscopic assessment of the antioxidant potential of teas in aqueous and organic media. Journal of the Science of Food and Agriculture. 76:1997;257-262.
7. Gardner P.T., White T.A.C., McPhail D.B., Duthie G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry. 68:2000;471-474.
8. Goh S.H., Chuah Mok J.S.L., Soepadmo E. Malaysian medicinal plants for the treatment of cardiovascular diseases. 1995;Pelanduk Publication Sdn. Bhd, Petaling Jaya.
9. Hatano T., Edamatsu R., Hiramatsu M., Moti A., Fujita Y., Yasuhara T., Yoshida T., Okuda T. Effects of tannins and related polyphenols on superoxide anion radical, and on 1,1-diphenyl-2-picrylhydrazyl radical. Chemical and Pharmaceutical Bulletin. 37:1989;2016-2021.
10. Hertog M.G.L., Hollman P.C.H., Vennema D.P. Optimization of the quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agricultural and Food Chemistry. 40:1992;1591-1598.
11. Ishige K., Chen Q., Sagara Y., Schubert D. The activation of dopamine D4 receptors inhibits oxidative stress-induced nerve cell death. Journal of Neuroscience. 21:2001;6069-6076.
12. Jaganath I.B., Ng L.T. Herbs: the green pharmacy of Malaysia. 1999;Vinpress Sdn. Bhd, Kuala Lumpur.
13. Kan W.S. Pharmaceutical botany, p. 416. 1986;National Research Institute of Chinese Medicine, Taiwan.
14. Kikuzaki H., Nakatani N. Antioxidant effects of some ginger constituents. Journal of Food Science. 58:1993;1407-1410.
15. Laranjinha J., Vieira O., Madeira V., Almeida L. Two related phenolic antioxidants with opposite effects on vitamin E content in low density lipoproteins oxidized by ferrylmyoglobin: consumption versus regeneration. Archives of Biochemistry and Biophysics. 323(2):1995;373-381.
16. Loliger J. The use of antioxidants in foods. Aruoma I.O., Halliwell B. Free radical and food additives. 1991;121 Taylor and Francis, London.
17. Madavi D.L., Salunkhe D.K. Toxicological aspects of food antioxidant. Madhavi D.L., Deshpande S.S., Salunkhe D.K. Food antioxidants. 1995;267 Marcel Dekker, New York.
18. Meyer A.S., Heinonen M., Fankel E.N. Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin and ellagic acid on human LD1 oxidation. Food Chemistry. 61:1998;71-75.
19. Mohd Zin Z., Abdul-Hamid A., Osman A. Antioxidative activity of extracts from mengkudu (Morinda citrifolia L.) root, fruit and leaf. Food Chemistry. 78:2002;227-231.
20. Osawa T., Namiki M. A novel type of antioxidant isolated from leaf wax of Eucalyptus leaves. Agricultural and Biological Chemistry. 45(3):1981;735-739.
21. Ottolenghi A. Interaction of ascorbic acid and mitochondrial lipids. Achives of Biochemistry and Biophysics. 79:1959;355-358.
22. Pratt D.E., Hudson B.J.F. Natural antioxidants not exploited commercially. Hudson B.J.F. Food antioxidants. 1992;171-192 Elsevier Applied Science, London.
23. Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., Cazin M., Cazin J.C., Baileul F., Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology. 72:2000;35-42.
24. Ragazzi E., Veronese G. Quantitative analysis of phenolics compounds after thin-layer chromatographic separation. Journal of Chromatography. 77:1973;369-375.
25. Rice-Evans C.A., Miller N.J., Bolwell P.G., Bramley P.M., Pridham J.B. The relative antioxidant activity of plant derived polyphenolic flavonoids. Free Radical Resources. 22:1995;375-383.
26. Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationship of flavonoids and phenolic acid. Free Radical Biological and Medicine. 20(7):1996;933-956.
27. SAS Institute, Inc. (1990). SAS/STAT user's guide, Version 6 (4th ed). SAS Institute.
28. Shahidi, F., & Naczk, M. (1995). Method of analysis and quantification of phenolic compound. In Food phenolics: sources, chemistry, effects and applications (pp. 287-293). Lanchester, PA. USA: Technomic Publishing Company (pp. 287-293).
29. Velioglu Y.S., Mazza G., Gao L., Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables, and green products. Journal of Agricultural and Food Chemistry. 46:1998;4113-4117.
30. Wanasundara U.N., Shahidi F. Antioxidant and pro-oxidant activity of green tea extract in marine oils. Food Chemistry. 63:1998;335-342.
31. Wang H., Nair M.G., Strasburg G.M., Booren A.M., Gray J.I. Antioxidant polyphenols from tart cherries (Prunus cerasus). Journal of Agricultural and Food Chemistry. 47:1999;840-844.
32. van Acker S.A.B.E., van Balen G.P., van den Berg D.J., Bast A., van der Vijgh S.A.B.E. Influence of iron chelation on the antioxidant activity of flavonoids. Biochemical Pharmacology. 56(8):1998;935-943.
33. Yen G.C., Hseih C.L. Antioxidant activity of extracts from Du-Zhong (Eucoma ulmoides) toward various lipid peroxidation models in vitro. Journal of Agricultural and Food Chemistry. 46:1998;3952-3957.