Phytochemicals Study and Biological Activities of Anacardium Occidentale

Varanya Virak, Hasmerya Maarof, Shajarahtunnur Jamil, Norazah Basar

Abstract


Honey is one of the natural products that are famous with high content of antioxidant. Compounds that associate with antioxidant effect are flavonoids, flavonols, phenolic acid and catalase. This research aimed to determine phenolic compound by using gas chromatography-mass spectrometry (GC-MS) analysis and antioxidant activity by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay in 8 different types of stingless bee honey. A quantitative composition-activity relationship (QCAR) were construct in order to determine the relationship between phenolic compound and antioxidant properties of stingless bee honey. For determination of phenolic compound, samples were determined by using solid phase extraction and followed by GC-MS analysis. For DPPH assay, samples were dissolved in methanol and filtered. Honey extracts were then studied for their antioxidant properties by using DPPH radical scavenging assay. IC50 value are determined by plotting DPPH scavenging percentage of each sample against the concentration. IC50 for Tetragonula Sirindhornae’s is the highest which is 108.4 while the lowest IC50 is honeydew honey which is 15.29. Analysis of honey by using GC-MS showed that phenolic content that present abundantly are phenol, hydrocinnamic acid, and benzoic acid. PLS regression methods were utilised, producing the good performance with r2calc 0.729. This is proved that model is reliable. Overall, the model produced is proved to be reliable and can correlate relationship between antioxidant activities and phenolic compounds that present in stingless bee honey.

Keywords


Stingless bee honey; 2,2-diphenyl-1-picrylhydrazyl; phenolic compound; antioxidants

Full Text:

PDF

References


Stagos, D., Soulitsiotis, N., Tsadila, C., Papaeconomou, S., Arvanitis, C., Ntontos, A., Mossialos, D. Antibacterial and antioxidant activity of different types of honey derived from Mount Olympus in Greece. International Journal of Molecular Medicine 200(1) (2018) 726–734

Tuksitha, L., Chen, Y. L. S., Chen, Y. L., Wong, K. Y., & Peng, C. C. Antioxidant and antibacterial capacity of stingless bee honey from Borneo (Sarawak). Journal of Asia-Pacific Entomology, 21(2), (2018).563–570.

Bastos, D. H. M., Oliveira, D. M. de, Matsumoto, R. L. T., Carvalho, P. de O., & Ribeiro, M. L. Yerba mate: pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol, 1(1) (2007) 37–46.

Brand-Williams, W., Cuvelier, M.-E., & Berset, C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1) (1995) 25–30.

Kim, J.-K., Noh, J.-H., Lee, S.-E., Choi, J.-S., Suh, H.-S., Chung, H.-Y., Choi, W.-C. The first total synthesis of 2, 3, 6-tribromo-4, 5-dihydroxybenzyl methyl ether (TDB) and its antioxidant activity. Bulletin of the Korean Chemical Society, 23(5) (2002). 661–662.

Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Facino, R. M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533(2), 185–191

Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48(8–9), 2490–2499

Bertoncelj, J., Doberšek, U., Jamnik, M., & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105(2), 822–828.

Sant’Ana, L. D., Buarque Ferreira, A. B., Lorenzon, M. C. A., Berbara, R. L. L., & Castro, R. N. (2014). Correlation of total phenolic and flavonoid contents of Brazilian honeys with colour and antioxidant capacity. International Journal of Food Properties, 17(1), 65–76

Lu, Y., & Foo, L. Y. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chemistry, 68(1) (2000). 81–85.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 eProceedings Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright © 2016 Department of Chemistry, Universiti Teknologi Malaysia.

Disclaimer : This website has been updated to the best of our knowledge to be accurate. However, Universiti Teknologi Malaysia shall not be liable for any loss or damage caused by the usage of any information obtained from this web site.
Best viewed: Mozilla Firefox 4.0 & Google Chrome at 1024 × 768 resolution.