Antioxidant and anti-glycation activities correlates with phenolic composition of tropical

Antioxidant and anti-glycation activities correlates with phenolic composition of tropical medicinal

herbs

JS Ramkissoon;MF Mahomoodally;N Ahmed;AH Subratty

【期刊名称】《亚太热带医药杂志（英文版）》 【年(卷),期】2013(000)007

【摘要】Objective: To determine the contribution of total phenolic content (TPC) in glycation inhibitory activity of common tropical medicinal food and spices with potential antioxidative properties. Methods: In vitro glucose-bovine serum albumin (BSA) assay was used. Ethanolic extracts of ten common household condiments/herbs (Allium sativum, Zingiber officinale, Thymus vulgaris, Petroselinum crispum, Murraya koenigii Spreng, Mentha piperita L., Curcuma longa L., Allium cepa L., Allium fistulosum and Coriandrum sativum L.) were evaluated for antioxidative activity by 2,2-diphenyl-2-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) and the TPC, flavonoid and tannins content were determined. Results: Findings showed good correlation between TPC/DPPH (r= 0.8), TPC/FRAP (r= 0.8), TPC/Anti-glycation (r=0.9), DPPH/Anti-glycation (r= 0.6), FRAP/Anti-glycation (r = 0.9), Flavonoid/Anti-glycation (r= 0.7) and Tannins/Anti-glycation (r = 0.8) and relatively fair correlation for TPC/Flavonoids (r = 0.5) and TPC/Tannins (r =0.5). Results imply that these plants are potential