Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches

Detalhes bibliográficos
Autor(a) principal: PIANA,MARIANA
Data de Publicação: 2014
Outros Autores: BOLIGON,ALINE A., BRUM,THIELE F. DE, ZADRA,MARINA, BELKE,BIANCA V., FROEDER,AMANDA L.F., FROHLICH,JANAÍNA K., NUNES,LETÍCIA T., PAPPIS,LAUREN, BOLIGON,ALEXANDRA A., ATHAYDE,MARGARETH L.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200881
Resumo: The antioxidant capacity of the crude extract and fractions ofTabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g) in the n-butanol. In the fruits, chlorogenic acid in the chloroform (1.67 mg/g); rutin in the ethyl acetate (3.45 mg/g) and n-butanol (8.98 mg/g) fractions. The present study showed that these quantified compounds can contribute to antioxidant capacity which was higher in the branches than in the fruits.
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spelling Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branchesantioxidant capacityapocynaceaechlorogenic acidTabernaemontana catharinensisThe antioxidant capacity of the crude extract and fractions ofTabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g) in the n-butanol. In the fruits, chlorogenic acid in the chloroform (1.67 mg/g); rutin in the ethyl acetate (3.45 mg/g) and n-butanol (8.98 mg/g) fractions. The present study showed that these quantified compounds can contribute to antioxidant capacity which was higher in the branches than in the fruits.Academia Brasileira de Ciências2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200881Anais da Academia Brasileira de Ciências v.86 n.2 2014reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765201420120020info:eu-repo/semantics/openAccessPIANA,MARIANABOLIGON,ALINE A.BRUM,THIELE F. DEZADRA,MARINABELKE,BIANCA V.FROEDER,AMANDA L.F.FROHLICH,JANAÍNA K.NUNES,LETÍCIA T.PAPPIS,LAURENBOLIGON,ALEXANDRA A.ATHAYDE,MARGARETH L.eng2015-10-26T00:00:00Zoai:scielo:S0001-37652014000200881Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2015-10-26T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
title Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
spellingShingle Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
PIANA,MARIANA
antioxidant capacity
apocynaceae
chlorogenic acid
Tabernaemontana catharinensis
title_short Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
title_full Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
title_fullStr Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
title_full_unstemmed Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
title_sort Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches
author PIANA,MARIANA
author_facet PIANA,MARIANA
BOLIGON,ALINE A.
BRUM,THIELE F. DE
ZADRA,MARINA
BELKE,BIANCA V.
FROEDER,AMANDA L.F.
FROHLICH,JANAÍNA K.
NUNES,LETÍCIA T.
PAPPIS,LAUREN
BOLIGON,ALEXANDRA A.
ATHAYDE,MARGARETH L.
author_role author
author2 BOLIGON,ALINE A.
BRUM,THIELE F. DE
ZADRA,MARINA
BELKE,BIANCA V.
FROEDER,AMANDA L.F.
FROHLICH,JANAÍNA K.
NUNES,LETÍCIA T.
PAPPIS,LAUREN
BOLIGON,ALEXANDRA A.
ATHAYDE,MARGARETH L.
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv PIANA,MARIANA
BOLIGON,ALINE A.
BRUM,THIELE F. DE
ZADRA,MARINA
BELKE,BIANCA V.
FROEDER,AMANDA L.F.
FROHLICH,JANAÍNA K.
NUNES,LETÍCIA T.
PAPPIS,LAUREN
BOLIGON,ALEXANDRA A.
ATHAYDE,MARGARETH L.
dc.subject.por.fl_str_mv antioxidant capacity
apocynaceae
chlorogenic acid
Tabernaemontana catharinensis
topic antioxidant capacity
apocynaceae
chlorogenic acid
Tabernaemontana catharinensis
description The antioxidant capacity of the crude extract and fractions ofTabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g) in the n-butanol. In the fruits, chlorogenic acid in the chloroform (1.67 mg/g); rutin in the ethyl acetate (3.45 mg/g) and n-butanol (8.98 mg/g) fractions. The present study showed that these quantified compounds can contribute to antioxidant capacity which was higher in the branches than in the fruits.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200881
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200881
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765201420120020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.86 n.2 2014
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
instacron:ABC
instname_str Academia Brasileira de Ciências (ABC)
instacron_str ABC
institution ABC
reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
repository.mail.fl_str_mv ||aabc@abc.org.br
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