Home | Articles
Published on:9th July 2014
Free Radicals and Antioxidants, 2014; 4(2):1-7
Original Article | doi:10.5530/fra.2014.2.1

Antioxidant fractions and phenolic constituents from leaves of Pluchea carolinensis and Pluchea rosea

Authors and affiliation (s):

Wilmer Hervet Perera Córdova1*, Jean-Noël Wauters2, Claire Kevers1, Michel Frédérich2, Jacques Dommes1

1Plant Molecular Biology and Biotechnology Unit, Institute of Botany B22, University of Liège, Sart Tilman, BE-4000 Liège, Belgium,

2Laboratory of Pharmacognosy, Institute of Pharmacy B36, University of Liège, Sart Tilman, BE-4000 Liège, Belgium


Objective: To evaluated the antioxidant potential of several polar fractions of P. carolinensis and P. rosea as well as pure chemicals, some of them quantified in both species by HPLC. Methods: The antioxidant potential of polar fractions and pure chemicals were assayed by 2,2-diphenyl-1-picrylhydrazyl and oxygen radical potential methods. The phenolic content was performed by using Folin–Ciocalteu’s reagent. Specific phenolic acids and flavonoids were quantified by DAD-RP-HPLC. Results: The highest DPPH antioxidant potential expressed in mg TE/gDE were frequently measured in fractions from n-butyl alcohol i.e 2 (192.1 ± 0.3); 6 (181.0 ± 0.1) of P. carolinensis and in fraction 7 (188.1 ± 5.5) of P. rosea while for ORAC (mg TE/gDE) assay fraction 2 (543.0 ± 64.6) and 4 (501.4 ± 49.7) of P. carolinensis and 3 (401.3 ± 16.1) and 6 (401.3 ± 16.1) of P. rosea showed the best results. Some flavonoids and phenolic acids were also assayed; all of them showed highest Oxygen radical absorbance capacity values. Conclusion: We report the antioxidant potential of polar fractions, as well as of some pure phenolics responsible of the antioxidant potential. Some phenolics were identified and quantified for the first time in both species. Apparently, caffeoylquinic acid derivatives contribute more significant to the total antioxidant potential of the extracts.

Key words:  Antioxidant potential, caffeoylquinic acid derivatives, cinnamic acids, flavonoids, phenolic profile.


Articles in PDF, ePUB and Full text are attached to this page. In order to download, print or access these formats you must be logged in.


Article Links