Impact of Roasting to Total Phenolic, Flavonoid and Antioxidant Activities in Root, Bark and Leaf of Polyscias fruticosa
Journal of Pharmaceutical Research International,
Polyscias fruticosa belongs to Araliaceae family widely cultivated in Vietnam. It is a medical plant highly valued recently owing to its diversified therapeutic functions. It’s exploited in all parts including root, bark and leaf for medicinal purposes. In the herbal tea production, the final step is normally ended with the roasting in order to improve its flavor and aroma. There’s a concern about the detrimental effect of thermal roasting to the stability of phytochemical constituents. In this research, we attempted to evaluate the reduction of total phenolic (mg GAE/100 g), total flavonoid (mg QE/100 g), DPPH radical-scavenging ability (mM TE/100 g), FRAP ferric reducing antioxidant power assay (mM TE/100 g) in root, bark and leaf of Polyscias fruticosa under different roasting conditions. All samples were steamed in vapor for 30 seconds before being dried by convective dryer at 45°C for 6 hours to final moisture content around 12%. Then these samples would be roasted in different conditions (125/15; 130/12, 135/9, 140/6, 145/3, °C/minutes). Our results revealed that roasting at 135/9°C/minutes was appropriate to preserve the most phytochemical constituents.
- Polyscias fruticosa
- total phenolic
- antioxidant power.
How to Cite
Bensita Mary, Bernard Nilani Pakianathan, Venkataswamy R, and Madhu Divakar C. A pharmacognostic report on the leaf and root of Polyscias fruticosa (L.) harms. Ancient Science of Life. 1998;18(2):165–172.
Varadharajan R, Rajalingam D. Diuretic activity of polyscias fruticosa (L.) Harms. International Journal of Innovative Drug Discovery. 2011;1:15-18.
George Asumeng Koffuor, Alex Boye, Jones Ofori-Amoah, Samuel Kyei, Samuel Abokyi, Raymond Appiah Nyarko, Ruth Naalukyem Bangfu. Anti-inflammatory and safety assessment of Polyscias fruticosa (L.) Harms (Araliaceae) leaf extract in ovalbumin-induced asthma. The Journal of Phytopharmacology. 2014;3:337-342.
Nguyen TTT, Huynh DT, Quach NM. One unusual sterol from Polyscias fruticosa (L.) Harms (Araliaceae). Can Tho University. Journal of Science. 2017;7:33-36.
Bensita MB, Nilani P, Sandhya SM. Studies on the adaptogenic and anti-bacterial properties of Polyscias fructicosa (L) harms. Anc Sci Life. 1999;18(3-4):231–246.
Nguyen PM, Nguyen TT. Various technical parameters influencing to production of Polyscias fruticosa tea. Journal of Global Pharma Technology. 2019;11:443-448.
Nguyen PM, Van TP, Dinh TD, Tran TB, Truong HT, Nguyen TH. Technical parameters influencing to production of Polyscias fruticosa tea. Journal of Pharmaceutical Sciences and Research. 2019;11:948-951.
Nizar Sirag, Elhadi MM, Algaili M. Algaili, Hozeifa Mohamed Hassan, Mohamed Ohaj. Determination of total phenolic content and antioxidant activity of roselle (Hibiscus sabdariffa L.) calyx ethanolic extract. Standard Research Journal of Pharmacy and Pharmacology. 2014;1:034-039.
Formagio ASN, Ramos DD, Vieira MC, Ramalho SR, Silva MM, Zárate NAH, Foglio MA and Carvalho JE. Phenolic compounds of Hibiscus sabdariffa and influence of organic residues on its antioxidant and antitumoral properties. Braz. J. Biol. 2015;75:69-76.
Ivanov IG, Vrancheva RZ, Marchev AS, Petkova NT, Aneva IY, Denev PP, Pavlov AI. Antioxidant activities and phenolic compounds in Bulgarian Fumaria species. International Journal of Current Micro-biology and Applied Sciences. 2014;3: 296-306.
Larrosa APQ, Cadaval TRSJr, Pinto LAA. Influence of drying methods on the characteristics of a vegetable paste formulated by linear programming maximized antioxidant activity. LWT Food Science and Technology. 2015;60:178-185.
Rodríguez J, Melo EC, Mulet A, Bon J. Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: management of the convective drying process assisted by power ultrasound. Journal of Food Engineering 2013;119: 793-799.
Mar Mar Win, Azizah Abdul-Hamid, Badlishah Sham Baharin, Farooq Anwar, Nazamid Saari. Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour. Eur Food Res Technol. 2011; 233:599–608.
Correia AA da S, Gonzaga MLC, Aquino AD, Souza PHM de, Figueiredo RW de, Maia GA. Chemical and physical-chemical pulp noni (Morinda citrifolia) grown in the state of CearáO. Alimentos e Nutrição, Araraquara. 2011;22:606-615.
Sushant Aryal, Manoj Kumar Baniya, Krisha Danekhu, Puspa Kunwar, Roshani Gurung, Niranjan Koirala. Total phenolic content, flavonoid content and antioxidant potential of wild vegetables from Western Nepal. Plants (Basel). 2019;8:96.
Li H, Wang X, Li Y, Li P, Wang H. Polyphenolic compounds and antioxidant properties of selected China wines. Food Chemistry. 2009;112:454-460.
Tatsuno T, Jinno M, Kawabata T, Hasegawa T, Yahagi N, Takano F and Ohta T. Anti-inflammatory and anti-melanogenic proanthocyanidin oligomers from peanut skin. Biological and Pharmaceutical Bulletin. 2010;35:909-916.
Goodman BA, Pascual EC, Yeretzian C. Real time monitoring of free radical processes during the roasting of coffee beans using electron paramagnetic resonance spectroscopy. Food Chem. 2011;125:248–254.
Yeretzian C, Pascual EC, Goodman BA. Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air. Food Chem. 2012;131:811–816.
Elżbieta Wojtowicz, Aldona Krupska, Renata Zawirska-Wojtasiak. Antioxidant activity and free radicals of roasted herbal materials. Herba Polonica. 2017;63: 34-41.
Abstract View: 1227 times
PDF Download: 467 times