Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae)
Background and Aims: Cnidoscolus aconitifolius is a shrubby species that is used as an ornamental, medicinal and food plant in various parts of the world, known in Mexico as chaya. Little research has been published on its phenolic composition and antioxidant capacity. The objective of this study is...
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| Format: | Online |
| Jezik: | eng |
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Instituto de Ecología, A.C.
2019
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| Online pristup: | https://abm.ojs.inecol.mx/index.php/abm/article/view/1493 |
| _version_ | 1799771357502767104 |
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| author | Godínez-Santillán, Rosa Iris Chávez-Servín, Jorge Luis García-Gasca, Teresa Guzmán-Maldonado, Salvador Horacio |
| author_facet | Godínez-Santillán, Rosa Iris Chávez-Servín, Jorge Luis García-Gasca, Teresa Guzmán-Maldonado, Salvador Horacio |
| author_sort | Godínez-Santillán, Rosa Iris |
| collection | ABM |
| description | Background and Aims: Cnidoscolus aconitifolius is a shrubby species that is used as an ornamental, medicinal and food plant in various parts of the world, known in Mexico as chaya. Little research has been published on its phenolic composition and antioxidant capacity. The objective of this study is to determine phenolic composition and antioxidant capacity of hydroalcoholic extracts (methanol-water and ethanol-water) in different proportions from raw and boiled C. aconitifolius leaves.Methods: Cnidoscolus aconitifolius was cultivated on the campus of the University of Querétaro (Mexico; 2014) using woody cuttings. During the summer of 2016, sampling of leaves of all the plants were carried out. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity were determined in raw and boiled leaves from methanol-water (50:50 and 80:20) and ethanol-water (50:50 and 80:20) extracts. Furthermore, the phenolic compounds of each of the extracts were identified and quantified by the RP-HPLC-DAD method.Key results: Eleven phenolic compounds were identified and quantified in C. aconitifolius: gallic acid, vanillic acid, vanillin, chlorogenic acid, caffeic acid, ferulic acid, rosmarinic acid, p-coumaric acid, resveratrol, luteolin and apigenin. In general, boiled leaves showed greater antioxidant capacity than raw leaves. Differences were observed in the content of the phenolic compounds depending on the type of solvent and mixture. The 80:20 ethanol extract from boiled leaves had the higher content of polyphenols.Conclusions: The boiling of the leaves increased the content of phenolic compounds in the extracts analyzed. The results of this study indicate that chaya leaves are a rich source of natural antioxidants. |
| format | Online |
| id | oai:oai.abm.ojs.inecol.mx:article-1493 |
| institution | Acta Botanica Mexicana |
| language | eng |
| publishDate | 2019 |
| publisher | Instituto de Ecología, A.C. |
| record_format | ojs |
| spelling | oai:oai.abm.ojs.inecol.mx:article-14932022-11-17T22:32:23Z Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) Caracterización fenólica y capacidad antioxidante de extractos alcohólicos de hojas crudas y hervidas de Cnidoscolus aconitifolius (Euphorbiaceae) Godínez-Santillán, Rosa Iris Chávez-Servín, Jorge Luis García-Gasca, Teresa Guzmán-Maldonado, Salvador Horacio antioxidants chaya HPLC-DAD phenolic compounds antioxidantes chaya compuestos fenólicos glucósido cianogénico HPLC-DAD Background and Aims: Cnidoscolus aconitifolius is a shrubby species that is used as an ornamental, medicinal and food plant in various parts of the world, known in Mexico as chaya. Little research has been published on its phenolic composition and antioxidant capacity. The objective of this study is to determine phenolic composition and antioxidant capacity of hydroalcoholic extracts (methanol-water and ethanol-water) in different proportions from raw and boiled C. aconitifolius leaves.Methods: Cnidoscolus aconitifolius was cultivated on the campus of the University of Querétaro (Mexico; 2014) using woody cuttings. During the summer of 2016, sampling of leaves of all the plants were carried out. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity were determined in raw and boiled leaves from methanol-water (50:50 and 80:20) and ethanol-water (50:50 and 80:20) extracts. Furthermore, the phenolic compounds of each of the extracts were identified and quantified by the RP-HPLC-DAD method.Key results: Eleven phenolic compounds were identified and quantified in C. aconitifolius: gallic acid, vanillic acid, vanillin, chlorogenic acid, caffeic acid, ferulic acid, rosmarinic acid, p-coumaric acid, resveratrol, luteolin and apigenin. In general, boiled leaves showed greater antioxidant capacity than raw leaves. Differences were observed in the content of the phenolic compounds depending on the type of solvent and mixture. The 80:20 ethanol extract from boiled leaves had the higher content of polyphenols.Conclusions: The boiling of the leaves increased the content of phenolic compounds in the extracts analyzed. The results of this study indicate that chaya leaves are a rich source of natural antioxidants. Antecedentes y Objetivos: Cnidoscolus aconitifolius es una especie arbustiva que se utiliza como planta ornamental, medicinal y alimentaria en varias partes del mundo, conocida en México como chaya. Existe poca investigación científica publicada sobre su composición fenólica y su capacidad antioxidante. El objetivo de este estudio es determinar la caracterización fenólica y la capacidad antioxidante de extractos hidroalcohólicos (metanol-agua y etanol-agua) en diferentes proporciones de hojas de C. aconitifolius crudas y hervidas.Métodos: Se realizó un cultivo de C. aconitifolius en el campus de la Universidad de Querétaro (México; 2014) utilizando estacas leñosas. Durante el verano de 2016 se realizaron muestreos de hojas de todas las plantas cultivadas. El contenido de compuestos fenólicos totales (CFT), el contenido total de flavonoides (CTF) y la capacidad antioxidante se determinaron en extractos de metanol-agua (50:50 y 80:20) y de etanol-agua (50:50 y 80:20) provenientes de hojas crudas y hervidas. Además, se identificaron y cuantificaron compuestos fenólicos de cada uno de los extractos mediante el método RP-HPLC-DAD.Resultados clave: Se identificaron y cuantificaron 11 compuestos fenólicos en la especie C. aconitifolius: ácido gálico, ácido vanílico, vainillina, ácido clorogénico, ácido cafeico, ácido ferúlico, ácido rosmarínico, ácido p-cumárico, resveratrol, luteolina y apigenina. En general, las hojas hervidas mostraron una mayor capacidad antioxidante que las hojas crudas. Se observaron diferencias en el contenido de compuestos fenólicos debido al tipo de solvente y mezcla utilizada, siendo el extracto etanólico 80:20 proveniente de las hojas hervidas de chaya el que mostró mayor contenido de polifenoles.Conclusiones: Hervir las hojas incrementó el contenido de compuestos fenólicos en los extractos analizados. Los resultados de este estudio indican que las hojas de chaya son una fuente rica de antioxidantes naturales. Instituto de Ecología, A.C. 2019-06-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion artículo evaluado por pares application/pdf application/epub+zip application/xml https://abm.ojs.inecol.mx/index.php/abm/article/view/1493 10.21829/abm126.2019.1493 Acta Botanica Mexicana; No. 126 (2019) Acta Botanica Mexicana; Núm. 126 (2019) 2448-7589 0187-7151 eng https://abm.ojs.inecol.mx/index.php/abm/article/view/1493/4079 https://abm.ojs.inecol.mx/index.php/abm/article/view/1493/4080 https://abm.ojs.inecol.mx/index.php/abm/article/view/1493/1852 Derechos de autor 2019 Acta Botanica Mexicana https://creativecommons.org/licenses/by-nc/4.0 |
| spellingShingle | Godínez-Santillán, Rosa Iris Chávez-Servín, Jorge Luis García-Gasca, Teresa Guzmán-Maldonado, Salvador Horacio Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) |
| title | Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) |
| title_full | Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) |
| title_fullStr | Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) |
| title_full_unstemmed | Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) |
| title_short | Phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of Cnidoscolus aconitifolius (Euphorbiaceae) |
| title_sort | phenolic characterization and antioxidant capacity of alcoholic extracts from raw and boiled leaves of cnidoscolus aconitifolius (euphorbiaceae) |
| url | https://abm.ojs.inecol.mx/index.php/abm/article/view/1493 |
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