Skip to main content
SpringerLink
Log in

In vitro study on antioxidant activity and phenolic content of three Piper species from North East India

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The antioxidant activities of water (W) methanol (ME), water: methanol (1:1), ethanol (ET), chloroform (CH), ethyl acetate (EA) and petroleum ether (PE) extracts of the leaf of three Piper species viz; Piper betle L, Piper betleoides C.DC and Piper wallichii (Miq.) Hand-Mazz was investigated using several in vitro antioxidant assays. The scavenging activity was evaluated by using DPPH (2,2′-diphenyl-1-picryl hydrazyl), FRAP (ferric reducing antioxidant power), ABTS [2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)], hydrogen peroxide scavenging, hydroxyl radicals scavenging, chelating power and reducing power assay. These methods were used for evaluating the best solvent system for extracting the antioxidants. The total phenolic content (TPC) and total flavonoid content (TFC) were also determined for all the extract. The phenolic acid and flavonoids i.e. catechin, quercetin, gallic acid, coumaric acid and protocatechuic acid which may be responsible for antioxidant activity in the fraction of best solvent system were evaluated. The catechin found to be higher (>1.1 mg/g) in all the species in water: methanol extract. The study revealed that Piper species may be used as one of the source of potential antioxidants.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Aoshima H, Hideaki T, Hirofumi K, Yoshinobu K (2004) Aging of wiskey increases 1, 1-diphenyl-2-picryl hydrozyl radical scavenging activity. J Agric Food Chem 52:5240–5244

    Article  CAS  Google Scholar 

  • Bahramikia S, Ardestani A, Yazdanparast R (2009) Protective effect of four Iranian medicinal plants against free radical-mediated protein oxidation. Food Chem 115:37–42

    Article  CAS  Google Scholar 

  • Chopra RN, Nayar SL, Chopra IC (1956) Glossary of Indian medicinal plants. Council of Scientific & Industrial Research, New Delhi, pp 119–132

    Google Scholar 

  • Chung Y-C, Chen S-J, Hsu C-K, Chang C-T, Chou S-T (2005) Studies on the antioxidative activity of Graptopetalum paraguayense E Walther. Food Chem 91:419–424

    Article  CAS  Google Scholar 

  • Dasgupta N, De B (2004) Antioxidant activity of Piper betle L. leaf extract in vitro. Food Chem 88:219–224

    Article  CAS  Google Scholar 

  • Dastmalchi KD, Doeman HJD, Oinonen PP, Darwis Y, Laaso I, Hiltunen R (2008) Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract. LWT Food Sci Technol 41:391–400

    Article  CAS  Google Scholar 

  • Erba D, Riso P, Bordoni A, Foti P, Biagi PL, Testolin G (2005) Effectiveness of moderate green tea consumption on antioxidative status and plasma lipid profile in humans. J Nutr Biochem 16(3):144–149

    Article  CAS  Google Scholar 

  • Gajurel PR, Rethy P, Kumar Y, Singh B (2008) Piper Species (Piperaceae) of North East India (Arunachal Pradesh). Bishen Singh Mahendra Pal. Singh 23-A, New Connaught place, Dehra Dun, India pp: 27–32

  • Gibellini L, Pinti M, Nasi M, Biasi CD, Roat E, Bertoncelli L, Cossarizza A (2010) Interfering with ROS metabolism in cancer cells: the potential role of quercetin. Cancer 2:1288–1311

    Article  CAS  Google Scholar 

  • Halliwell B, Gutteridge JMC (1981) Formation of thiobarbituric acid reactive substances from deoxyribose in the presence of iron salts: the role of superoxide and hydroxyl radicals. FEBS Lett 128:347–352

    Article  CAS  Google Scholar 

  • Han GQ, Wei LH, Li CL, Qiao L, Jia YZ, Zheng QT (1989) The constituents from the stems of Piper cambodianum. Acta Pharm Sin 24:438–443

    CAS  Google Scholar 

  • Herkin EN, Guzel S (2010) Total antioxidant capacity and total phenol content of selected commercial fruit juices in Turkey. Int J Food Prop 13:1373–1379

    Article  Google Scholar 

  • Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841–1856

    Article  CAS  Google Scholar 

  • Iris F, Benzie F, Strain JJ (1999) Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol 299:15–27

    Article  Google Scholar 

  • Jain N, Mishra RN (2011) Antixoidant activity of Trikatu mega Ext. Int J Res Pharm Biomed Sci 2(2):624–628

    Google Scholar 

  • Joy B, Sandhya CP, Remitha KR (2010) Comparison and bioevaluation of Piper longum fruits extract. J Chem Pharm Res 2(4):612–622

    Google Scholar 

  • Kim JA, Formoso G, Li Y, Potenza MA, Marasciulo FL, Montagnani M, Quon MJ (2007) Epigallocatechin gallate, a green tea polyphenol, mediates NO dependent vasodilation using signaling pathways in vascular endothelium requiring reactive oxygen species and Fyn. J Biol Chem 282(18):13736–13745

    Article  CAS  Google Scholar 

  • Lakhanpal P, Rai DK (2008) Role of quercetin in cardiovascular diseases. Int J Med Updat 3(1):31–49

    Google Scholar 

  • Nahak G, Sahu RK (2011) Phytochemical evaluation and antioxidant activity of Piper cubeda and Piper nigrum. J Appl Pharm Sci 1(8):153–157

    Google Scholar 

  • Nakayama T (1994) Suppression of hydroxyperoxide-induced cytotoxicity by polyphenols. Cancer Res 54:1991–1993

    Google Scholar 

  • Oyaizu M (1986) Antioxidant activity of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokulin Kogyo Gakkaishi 35:771–775

    Article  Google Scholar 

  • Park Y-S, Jung ST, Kang SG, Heo BK, Arancibia-Avila P, Toledo F, Drzewiecki J, Namiesnik J, Gorinstein S (2008) Antioxidants and proteins in hosphor-treated kiwifruits. Food Chem 107:640–648

    Article  CAS  Google Scholar 

  • Prior RL, Wu X, Schaich K (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53:4290–4302

    Article  CAS  Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237

    Article  CAS  Google Scholar 

  • Sahreen S, Khan MR, Khan RA (2010) Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chem 122:1205–1211

    Article  CAS  Google Scholar 

  • Singh R, Singh N, Saini BS, Rao HS (2008) In vitro antioxidant activity of pet. ether extract of black pepper. Ind J Pharm 4(40):147–151

    Article  Google Scholar 

  • Singleton VL, Rossi JA (1965) Colorimetry of total phenols with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 16:144–158

    CAS  Google Scholar 

  • Tripathi AK, Jain DC, Kumar S (1995) Secondary metabolites and their biological and medicinal activities of Piper species. J Med Arom Plant Sci 18:302–321

    Google Scholar 

  • Venables MC, Hulston CJ, Cox HR, Jeukendrup AE (2008) Green tea extract ingestion, fat oxidation, and glucose tolerance in healthy humans. Am J Clin Nutr 87(3):778–784

    CAS  Google Scholar 

  • Virinder SP, Jain SC, Bisht KS, Jain R, Taneja P, Jha A, Tyagi Om D, Prasad AK, Wengel J, Olsens CE, Boll Per M (1997) Phytochemistry of genus piper. Phytochemistry 46:591–673

    Article  Google Scholar 

  • Yao LH, Jiang YM, Shi J, Tomas-Barberan FA, Dutta N, Singanusong R, Chen SS (2004) Flavonoids in food and their health benefits. Plant Food Hum Nutr 59:113–122

    Article  CAS  Google Scholar 

  • Yashikawa T, Naito Y, Kondo M (1997) Free radicals and disease. In: Hiramatsu M, Yoshikawa T, Inoue M (eds) Food and free radicals. Plenum Press, New York, pp 11–19

    Chapter  Google Scholar 

  • Zhao GR, Xiang ZJ, Ye TX, Yuan YJ, Guo ZX (2006) Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng. Food Chem 99:767–774

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The author (C.T) thanks to CSIR, New Delhi for financial support through EMPOWER project (No: 41/3/EMPOWER/2010-PPD) and SEED Division, DST, New Delhi. We also thank to Director, North East Institute of Science & Technology, Jorhat, Assam for providing facilities and valuable advice. We would like thanks to Safiqul Islam Bhuyan Dept of Forestry, NERIST, Nirjuli for help in statistical analysis.

Author information

Authors and Affiliations

  1. Natural Product Chemistry Section, CSIR-North East Institute of Science and Technology, Branch Itanagar, Arunachal Pradesh, 791110, India

    Chandan Tamuly, Moushumi Hazarika & Jayanta Bora

  2. Natural Product Chemistry Division, CSIR-North East Institute of Science and Technology, Jorhat, Assam, 785006, India

    Manobjyoti Bordoloi

  3. Department of Chemistry, Silapathar Science College, Silapathar, Assam, 787059, India

    Manas P. Boruah

  4. Department of Forestry, North Eastern Regional Institute of Science & Technology, Nirjuli, Arunachal Pradesh, 791109, India

    P. R. Gajurel

Authors
  1. Chandan Tamuly
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Moushumi Hazarika
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jayanta Bora
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Manobjyoti Bordoloi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Manas P. Boruah
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. P. R. Gajurel
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Chandan Tamuly.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Tamuly, C., Hazarika, M., Bora, J. et al. In vitro study on antioxidant activity and phenolic content of three Piper species from North East India. J Food Sci Technol 52, 117–128 (2015). https://doi.org/10.1007/s13197-013-1021-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-1021-z

Keywords

Search

Navigation