Determination of the Chemical Composition and Evaluation of the Antioxidant Properties of the Leaves of Piper Brachyrhachis (C.H. Wright)
DOI:
https://doi.org/10.55677/IJCSMR/V3I2-02/2023Keywords:
Piper Brachyrhachis; polyphenols; antioxidant propreties; quercetine; ellagic acid; HPLC-MSAbstract
Piper Brachyrhachis is a plant used in traditional medicine in Africa. Despite the biological and therapeutic virtues of this plant, no information on the content of total phenols and on the antioxidant activity exists. This study evaluates the content of total phenols, the antioxidant activity of the extracts of the leaves of this plant. The antioxidant activity was evaluated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Total polyphenol content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were evaluated using a UV spectrophotometer. The values of TPC, TFC and TTC were 34.6 ± 0.02 mg GAE/ml, 56.6 ± 0.4 mg CE/ml and 34.78 ± 0.03 mg CE/ml, respectively. The different extracts showed an average activity of trapping two free radicals of the order of IC50: 15.6 ± 0.012 μg/ml, equivalent to a %IP of 84.46 ± 1.78. The two major compounds identified and quantified by LC/MS are quercetin and ellagic acid, with a respective retention time of 15.42 min for ellagic acid (2.5 ± 0.3 µg/ml) and 26.90 min for quercetin (6.8 ± 0.2 µg/ml). The correlation between the AOA (antioxidant activity) and the TPC, TTC, TFC was with r2 = 0.999).
GAE: Gallic acid equivalent; CE: catechin equivalent; Ic: inhition concentration; IP: Inhibition percentage
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