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

Anais da Academia Brasileira de Ciências

Mariana Piana¹  Aline A. Boligon¹  Thiele F. De Brum¹  Marina Zadra¹  Bianca V. Belke¹  Amanda L.f. Froeder¹  JanaÍna K. Frohlich¹  LetÍcia T. Nunes¹  Lauren Pappis¹  Alexandra A. Boligon¹  Margareth L. Athayde¹ 

关键词: antioxidant capacity;    apocynaceae;    chlorogenic acid;    Tabernaemontana catharinensis;    capacidade antioxidante;    apocynaceae;    ácido clorogênico;    Tabernaemontana catharinensis;   

DOI  :  10.1590/0001-3765201420120020

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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