Article: Effects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.)

Total polyphenol content (TPC) and antioxidant activities of curry leaf extracts (hexane, chloroform, ethanol, ethanol-water (1:1) and water at ambient (AT, 25 °C) and boiling temperature (BT) (Soxhlet extraction), were determined by DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt), and total reductive potential assays. TPC was in the order ethanol-water (1:1) (AT) > water (AT) > chloroform (AT) > ethanol-water (1:1) (BT) > hexane (AT) > ethanol (BT) > water (BT) > hexane (BT). Ethanol-water (AT) had the maximum TPC of 501 ± 4.6 mg/g GAE and 82% radical scavenging activity (RSA) at 10 μg/ml level (DPPH) and 100% RSA (ABTS) at 10 μg/ml and at hot conditions (ethanol-water (BT)) had less TPC (28.7 ± 0.9%), and 43% RSA by DPPH and 53.6% by ABTS assays. Hot extracts had lesser antioxidant activities than ambient extracts. The best solvent system for getting maximum antioxidant activity from curry leaves was ethanol-water (1:1)-(AT).

Citing Articles

Functional properties of autolysate and enzymatic hydrolysates from yam tsukuneimo (Dioscorea opposita Thunb.) tuber mucilage tororo: antioxidative activity and antihypertensive activity.

Nagai T, Suzuki N, Kai N, Tanoue Y J Food Sci Technol. 2014; 51(12):3838-45.

PMID: 25477651 PMC: 4252447. DOI: 10.1007/s13197-012-0910-x.

Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves.

Sudha M, Rajeswari G, Rao G J Food Sci Technol. 2014; 51(12):3785-93.

PMID: 25477645 PMC: 4252419. DOI: 10.1007/s13197-013-0930-1.

Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents.

Haminiuk C, Plata-Oviedo M, de Mattos G, Carpes S, Branco I J Food Sci Technol. 2014; 51(10):2862-6.

PMID: 25328239 PMC: 4190214. DOI: 10.1007/s13197-012-0759-z.

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits.

Osman K, Al-Humaid A, Al-Redhaiman K, El-Mergawi R J Food Sci Technol. 2014; 51(9):1762-72.

PMID: 25190831 PMC: 4152498. DOI: 10.1007/s13197-012-0693-0.

References

1.

Tachibana Y, Kikuzaki H, Lajis N, Nakatani N . Comparison of antioxidative properties of carbazole alkaloids from Murraya koenigii leaves. J Agric Food Chem. 2003; 51(22):6461-7. DOI: 10.1021/jf034700+. View

2.

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M . Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999; 26(9-10):1231-7. DOI: 10.1016/s0891-5849(98)00315-3. View

3.

Cadenas E, Davies K . Mitochondrial free radical generation, oxidative stress, and aging. Free Radic Biol Med. 2000; 29(3-4):222-30. DOI: 10.1016/s0891-5849(00)00317-8. View

4.

Ningappa M, Srinivas L . Purification and characterization of approximately 35 kDa antioxidant protein from curry leaves (Murraya koenigii L.). Toxicol In Vitro. 2007; 22(3):699-709. DOI: 10.1016/j.tiv.2007.11.009. View

5.

Black H, Thornby J, Wolf Jr J, Goldberg L, HERD J, Rosen T . Evidence that a low-fat diet reduces the occurrence of non-melanoma skin cancer. Int J Cancer. 1995; 62(2):165-9. DOI: 10.1002/ijc.2910620210. View

Effects of Temperature and Solvent on Antioxidant Properties of Curry Leaf (Murraya Koenigii L.)