Table of Contents

EVALUATION OF OXALIS CORYMBOSA EXTRACTS FROM DIFFERENT PLANT PARTS AND SEASONS AS A POTENTIAL SOURCE OF ANTIOXIDANTS

Close access   


Author: Xian-Yan Liao, Hui-Min Xu, Peng Feng, Ya-Xi Wang and Jun-Yi Huang

Abstract: Oxalis corymbosa is an important medicinal and edible perennial herb widely distributed throughout the world. The aim of this study was to evaluate the phenolic contents and  antioxidant activities of O. corymbosa in different plant parts and seasons. We found that different parts of the plant could be sorted in the following order, shoots >  leaves > stems in terms of total phenolic content (TPC) and total flavonoid content  (TFC) in four seasons. The highest TPC and TFC appear in shoots during winter, which were 76.63 ± 4.32 mg GAE/g and 71.22 ± 3.61 mg RE/g, respectively. Notably, 2,  2-diphenyl-1-picryl-hydrazine (DPPH) and ferric reducing antioxidant power (FRAP) were also different among different parts in four seasons, specifically, in the order of shoots > leaves > stems. And the supreme antioxidant activities [(the half maximal inhibitory concentration (IC50)] of DPPH and FRAP were 0.07 ± 0.00 mg/mL and 0.08 ± 0.00 mg/mL in shoots, respectively. We found that a good antioxidant potential of  neutralization OH radical was higher in shoots and stems, with IC50 of 2.89 mg/mL and 2.59 mg/mL on average, respectively. In addition, the highest protection factor using  the Rancimat method was 1.43 ± 0.01 in leaves. To the best of our knowledge, we are the  first to report such finding in the extracts of Oxalidaceae. Moreover, a strong  correlation between TPC, TFC and antioxidant activities was found, which indicated that  phenolic compounds were the main components responsible for the antioxidant behavior of  O. corymbosa. Consequently, we conclude that the shoots of O. corymbosa may have good  oxidation resistance during winter due to its high TPC and TFC. This study demonstrates that O. corymbosa possessed potent antioxidant properties, and could be a valuable  natural source of antioxidants used in both medicinal and food industries.

Keywords: Antioxidant activity, Total phenolic content (TPC), Total flavonoid content (TFC), Oxalis corymbosa

Open/Download
Copyright © NewCenturyHealthPublishers. All rights reserved.