Submit Manuscript

Pakistan Journal of Biological Sciences

Year: 2008 | Volume: 11 | Issue: 7 | Page No.: 996-1002
Research Article

An Analysis on Flavonoids Contents in Mao Luang Fruits of Fifteen Cultivars (Antidesma bunius), Grown in Northeast Thailand

L. Butkhup
Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand
S. Samappito
Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand
This investigation was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham Province, Northeast Thailand. The study aimed to analyze flavonoids contents in ripe fruits of fifteen Mao Luang cultivars (Antidesma bunius) harvested from dipterocarp forest of the mountainous areas of Phupan Valley, Sakon Nakhon Province, Northeast Thailand. The experiment was laid in a Completely Randomised Design (CRD) with five replications. The fifteen cultivars were used as treatments. An amount of 2 kg of ripe fruits of each cultivar was collected and extracted for juice solutions. The analysis was carried out with the use of RP-HPLC laboratory system. The results showed that fruits of the fifteen Mao Luang cultivars contained three different kinds of flavonoids, i.e., catechin, procyanidin B1 and procyanidin B2. These three chemical compounds were the major flavonoids in all analyzed fruit samples of the fifteen cultivars. The highest amount of procyanidin B1 was found with Lompat followed by Maeloogdog with values of 4,122.75 and 3,993.88 mg 100 g-1 of fresh weight, respectively and the highest amount of procyanidin B2 was found with Sangkrow 2 followed by Fapratan with values of 5,006.39 and 3,689.42 mg 100 g-1 of fresh weight, respectively. Catechin contents in fruits of the fifteen cultivars varied from 73.39 to 316.22 mg 100 g-1 of fresh weight for Sangkrow 5 and Fapratan, respectively where Fapratan was the highest among the fifteen cultivars followed by Sangkrow 2 with values of 316.22 and 175.40 mg 100 g-1 of fresh weight, respectively. In terms of grand total amounts of flavonoids, Sangkrow 2 was the best followed by Fapratan, Sangkrow 1 and Maeloogdog, whilst the rest were of secondary importance.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *

Article Trend

Total views 5039

References

  1. Ariga, T. and M. Hamano, 1990. Radical scavenging action and its mode in procyanidins B-1 and B-3 from azuki beans to peroxyl radicals. Agric. Biol. Chem., 54: 2499-2504.
  2. Arpentine, G., Y. Fernandez, M. Bourzeix and S. Mitjavila, 1992. Relation between the structures of a series of procyanidins and their radical superoxide scavenger capacity. Proc. Group Polyphenols, 16: 237-240.
  3. Arteel, G.E. and H. Sies, 1999. Protection against peroxynitrite by cocoa polyphenolic oligomers. FEBS. Lett., 462: 167-170.
  4. Auger, C., N. Al-Awwadi, A. Bornet, J.M. Rouanet, F. Gasc, G. Cros and P.L. Teissedre, 2004. Catechins and procyanidins in Mediterranean diets. Food Res. Int., 37: 233-245.
    CrossRefDirect Link
  5. Bourzeix, M., D. Weyland and N. Heredia, 1986. A study of catechins and procyanidins of grape clusters, the wine and other by-products of the wine. Bull. OIV., 59: 1171-1254.
  6. Cieslik, E., A. Greda and W. Adamus, 2006. Contents of polyphenols in fruit and vegetables. Food Chem., 94: 135-142.
    Direct Link
  7. De Pascual-Teresa, S., C. Santos-Buelga and J.C. Rivas-Gonzalo, 2000. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. J. Agric. Food Chem., 48: 5331-5337.
    CrossRefDirect Link
  8. Hagerman, A.E., K.M. Riedl, G.A. Jones, K.N. Sovik, N.T. Ritchard, P.W. Hartzfeld and T.L. Riechel, 1998. High molecular weight plant polyphenolics (Tannins) as biological antioxidants. J. Agric. Food Chem., 46: 1887-1892.
    CrossRefDirect Link
  9. Hakkinen, S. and S. Auriola, 1998. High-performance liquid chromatography with electrospray ionization mass spectrometry and diode array ultraviolet detection in the identification of flavonol aglycones and glycosides in berries. J. Chromatogr. A, 829: 91-100.
  10. Hakkinen, S., M. Heinonen, S. Karenlampi, H. Mykkanen, J. Ruuskanen and A.R. Torronen, 1999. Screening of selected flavonoids and phenolic acids in 19 berries. Food Res. Int., 32: 345-353.
    CrossRefDirect Link
  11. Hakkinen, S.H. and A.R. Torronen, 2000. Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: Influence of cultivar, cultivation site and technique. Food Res. Int., 33: 517-524.
    CrossRefDirect Link
  12. Hertog, M.G.L., E.J.M. Feskens and D. Kromhout, 1997. Antioxidant flavonols and coronary heart disease risk. Lancet, 349: 699-699.
    CrossRefPubMedDirect Link
  13. Hollman, P.C. and M.B. Katan, 1999. Health effects and bioavailability of dietary flavonols. Free Radic. Res., 31: S75-S80.
    PubMedDirect Link
  14. Knekt, P., R. Jarvinen, R. Seppanen, M. Heliovaara, L. Teppo, E. Pukkala and A. Aromaa, 1997. Dietary flavonoids and the risk of lung cancer and other malignant neoplasms. Am. J. Epidemiol., 146: 223-230.
    Direct Link
  15. Kuulasmaa, K., H. Tunstall-Pedoe, A. Dobson, S. Fortman and S. Sans et al., 2000. Estimation of contribution of changes in classic risk factors to trends in coronary-event rates across the WHO MONICA project populations. Lancet, 335: 675-687.
    Direct Link
  16. Lotito, S.B., L. Actis-Goretta, M.L. Renart, M. Caligiuri, D. Rein, H.H. Schmitz, F.M. Steinberg, C.L. Keen and C.G. Fraga, 2000. Influence of oligomer chain length on the antioxidant activity of procyanidins. Biochem. Biophys. Res. Commun., 276: 945-951.
    Direct Link
  17. Mangiapane, H., J. Thomson, A. Salter, S. Brown, S.D. Bell and D.A. White, 1992. The inhibition of the oxidation of low-density lipoprotein by (+)-catechin, a naturally occurring flavonoid. Biochem. Pharmacol., 43: 445-450.
  18. Mengel, K. and E.A. Kirkby, 1987. Principles of Plant Nutrition. 4th Edn., International Potash Institute, Berne, Switzerland.
  19. Merken, H.M. and G.R. Beecher, 2000. Liquid chromatographic method for the separation and quantification of prominent flavonoid aglycones. J. Chromatogr. A, 897: 177-184.
    Direct Link
  20. Qian, J.Y., D. Liu and A.G. Huang, 2004. The efficiency of flavonoids in polar extracts of Lycium chinense Mill fruits as free radical scavenger. Food Chem., 87: 283-288.
    CrossRefDirect Link
  21. Mill-Rein, D., T.G. Paglieroni, D.A. Peason, T. Wun, H.H. Schmitz, R. Gosselin and C.L. Keen, 2000. Cocoa and wine polyphenols modulate platelet activation and function. J. Nutr., 130: 2120S-2126S.
    Direct Link
  22. Revilla, E., M. Bourzeix and E. Alonso, 1991. Analysis of catechins and proanthocyanidins in grape seeds by HPLC with photodiode array detection. Chromalographia, 31: 465-468.
  23. Roger, B., 2004. History of fruits in the East Asia/pacific region. 17th Congress of the Indo-Pacific Prehistory Association, Cambridge, May 29.
  24. Sass-Kiss, A., J. Kiss, P. Milotay, M.M. Kerek and M. Toth-Markus, 2005. Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Res. Int., 38: 1023-1029.
    CrossRefDirect Link
  25. Scalzo, J., A. Politi, N. Pellegrini, B. Mezzetti and M. Battino, 2005. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition, 21: 207-213.
    CrossRefDirect Link
  26. SPSS., 2001. Based 10.0.1 for Windows Users Guide. SPSS Inc., USA.
  27. Stoclet, J.C., T. Chataigneau, M. Ndiaye, M.H. Oak, J. El Bedoui, M. Chataigneau and V.B. Schini-Kerth, 2004. Vascular protection by dietary polyphenols. Eur. J. Pharmacol., 500: 299-313.
    Direct Link
  28. Suksri, A., 1999. Some Agronomic and Physiological Aspects in Growing Crops in Northeast Thailand. 1st Edn., Khon Kaen University Press, Khon Kaen, Thailand, Pages: 212.
  29. Teissedre, P.L., E.N. Frankel, A.L. Waterhouse, H. Peleg and J.B. German, 1996. Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grape and wines. J. Sci. Food Agric., 70: 55-61.
    Direct Link
  30. Trappey, A., H.A. II. Bawadi, R.R. Bansode and J.N. Losso, 2005. Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chem., 91: 665-671.
    Direct Link

Keywords