PHYTOCHEMICAL STUDY AND ANTIOXIDATING PROPERTY OF Piper glandulosissimum AND Piper madeiranum.

Authors

  • Carolina Alves Araujo Universidade Federal Rural De Pernambuco
  • Túlio Diego da Silva Centro De Tecnologias Estratégicas Do Nordeste
  • Marcilio Martins de Moraes Universidade Federal Rural De Pernambuco
  • Claudio Augusto Gomes da Camara Universidade Federal Rural De Pernambuco

Keywords:

ETHANOL EXTRACT, PIPER, DPPH, ABTS.

Abstract

Piperaceae is considered one of the most basal clades among angiosperms found in tropical and subtropical regions. Among the genera belonging to the family, Piper is by far the largest, with almost 2000 species found in both hemispheres in tropical and temperate regions. Piper species are generally popularly used in medicine and cooking. Studies with species of the genus reveal the high production of compounds of the class of polyketides, flavonoids, lignans and phenylpropanoids in addition to the high production of essential oils. Among the species of the genus, we can highlight P. glandulosissimum and P. madeiranum popularly known as "monkey pepper". The present work aimed to perform a phytochemical study of extracts of P. glandulosissimum and P. madeiranum leaves collected in the state of Amazonas and to analyze their antioxidant properties (DPPH and ABTS). LC-MS analysis of the ethanolic extracts of P. glandulosissimum leaves revealed the presence of chrysin, naringenin and baicalein. While for P. madeiranum extract was found naringenin, galangina and chrysin. Antioxidant activity tests showed mean Effective Concentration (EC50) DPPH and ABTS values of 95.6 µg/ml, 50.2 µg/ml for P. glandulosissimum extract and 74.8 µg/ml, 47.6 µg/ml. ml for P. madeiranum, respectively. Testing for the antioxidant properties of the compounds showed EC50 values for chrysin 20.4 µg/ml, 290.2 µg/ml for naringenin 280.3 µg/ml, 160.6 µg/ml for baicalein 30, 4 µg/ml, 79.0 µg/ml and for galangin 84.3 µg/ml, 22.2 µg/ml, for DPPH and ABTS respectively. The results show that the extracts of both Piper species and the tested compounds showed antioxidant properties.

Published

2019-10-19

How to Cite

Araujo, C. A., Silva, T. D. da, Moraes, M. M. de, & Camara, C. A. G. da. (2019). PHYTOCHEMICAL STUDY AND ANTIOXIDATING PROPERTY OF Piper glandulosissimum AND Piper madeiranum. Caderno Verde De Agroecologia E Desenvolvimento Sustentável, 9(5), b–74. Retrieved from https://gvaa.com.br/revista/index.php/CVADS/article/view/7209

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