Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin
The polyphenolic profiles and antioxidant activities of the water extracts of Barringtonia racemosa shoots (leaves and stems) were explored. Two methods, freeze drying and air drying, for preparation of the shoots, were also compared. Freeze drying was better as air drying caused 5–41% reduction of...
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| Format: | Article |
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Elsevier Science Limited
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34957/ |
| _version_ | 1848847918958641152 |
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| author | Kong, Kin Weng Mat Junit, Sarni Ismail, Amin Aminudin, Norhaniza Abdul Aziz, Azlina |
| author_facet | Kong, Kin Weng Mat Junit, Sarni Ismail, Amin Aminudin, Norhaniza Abdul Aziz, Azlina |
| author_sort | Kong, Kin Weng |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The polyphenolic profiles and antioxidant activities of the water extracts of Barringtonia racemosa shoots (leaves and stems) were explored. Two methods, freeze drying and air drying, for preparation of the shoots, were also compared. Freeze drying was better as air drying caused 5–41% reduction of polyphenols. Three phenolic acids and three flavonoids were identified, using UHPLC. The descending order of polyphenols in the leaves and stems was gallic acid > ellagic acid > quercetin > protocatechuic acid > rutin > kaempferol. In vitro antioxidant analyses were performed using biological samples. In the LDL oxidation assay, B. racemosa leaf extract (IC50 = 73.0 μg/ml) was better than stem extract (IC50 = 226 μg/ml) at inhibiting the formation of TBARS and lipid hydroperoxides. Similar trends were observed for serum and haemoglobin oxidation. B. racemosa leaf extract was better than its stem extract in delaying the time required to oxidise haemoglobin to methaemoglobin. The high polyphenolic content of B. racemosa shoots could have contributed towards their antioxidative effects. |
| first_indexed | 2025-11-15T09:26:15Z |
| format | Article |
| id | upm-34957 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:26:15Z |
| publishDate | 2014 |
| publisher | Elsevier Science Limited |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-349572015-12-25T04:20:03Z http://psasir.upm.edu.my/id/eprint/34957/ Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin Kong, Kin Weng Mat Junit, Sarni Ismail, Amin Aminudin, Norhaniza Abdul Aziz, Azlina The polyphenolic profiles and antioxidant activities of the water extracts of Barringtonia racemosa shoots (leaves and stems) were explored. Two methods, freeze drying and air drying, for preparation of the shoots, were also compared. Freeze drying was better as air drying caused 5–41% reduction of polyphenols. Three phenolic acids and three flavonoids were identified, using UHPLC. The descending order of polyphenols in the leaves and stems was gallic acid > ellagic acid > quercetin > protocatechuic acid > rutin > kaempferol. In vitro antioxidant analyses were performed using biological samples. In the LDL oxidation assay, B. racemosa leaf extract (IC50 = 73.0 μg/ml) was better than stem extract (IC50 = 226 μg/ml) at inhibiting the formation of TBARS and lipid hydroperoxides. Similar trends were observed for serum and haemoglobin oxidation. B. racemosa leaf extract was better than its stem extract in delaying the time required to oxidise haemoglobin to methaemoglobin. The high polyphenolic content of B. racemosa shoots could have contributed towards their antioxidative effects. Elsevier Science Limited 2014-03-01 Article PeerReviewed Kong, Kin Weng and Mat Junit, Sarni and Ismail, Amin and Aminudin, Norhaniza and Abdul Aziz, Azlina (2014) Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin. Food Chemistry, 146. pp. 85-93. ISSN 0308-8146; ESSN: 1873-7072 http://www.sciencedirect.com/science/article/pii/S0308814613012521 10.1016/j.foodchem.2013.09.012 |
| spellingShingle | Kong, Kin Weng Mat Junit, Sarni Ismail, Amin Aminudin, Norhaniza Abdul Aziz, Azlina Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin |
| title | Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin |
| title_full | Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin |
| title_fullStr | Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin |
| title_full_unstemmed | Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin |
| title_short | Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin |
| title_sort | polyphenols in barringtonia racemosa and their protection against oxidation of ldl, serum and haemoglobin |
| url | http://psasir.upm.edu.my/id/eprint/34957/ http://psasir.upm.edu.my/id/eprint/34957/ http://psasir.upm.edu.my/id/eprint/34957/ |