Potency of Curry (Murayya koeniigi) and Salam (Eugenia polyantha) Leaves as Natural Antioxidant Sources
DOI:
https://doi.org/10.3923/pjn.2015.131.135Keywords:
Antioxidant activity, curry leaves (Murayya koeniigi), salam leaves (Eugenia polyantha), total polyphenol contentAbstract
The potency of curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha) as natural antioxidant sources was investigated. The active antioxidant compounds from curry leaves and salam leaves were extracted using three types of solvent with different polarities; water, ethanol (50%) and hexane. The total polyphenol contents of the leaves were determined using the Folin-Ciocalteu phenol reagent. Their antioxidant activities were studied using DPPH (1,1-diphenyl-2-picrylhydrazyl) free radicals scavenging and ferric reducing power measurement. The results provide evidence for potent antioxidative effect of curry leaves and salam leaves. Water extraction of curry leaves contain the highest amount of polyphenols than extraction using ethanol and hexane, while ethanol was the most efficient solvent for the salam leaves. Total polyphenol extracts had a positive correlation with antioxidant activity in both DPPH radical scavenging and ferric reducing power. In general, extracts that contain a high amount of polyphenols also exhibited high antioxidant activities. The result indicated that the polarity level of the solvent will determine extraction result and its antioxidant activity.
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