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Antioxidant activity-guided separation of coumarins and lignan from Melicope glabra (Rutaceae)


Kassim, Nur Kartinee and Rahmani, Mawardi and Ismail, Amin and Md.Sukari, Mohd. Aspollah and Ee, Gwendoline Cheng Lian and Md Nasir, Nadiah and Awang, Khalijah (2013) Antioxidant activity-guided separation of coumarins and lignan from Melicope glabra (Rutaceae). Food Chemistry, 139 (1-4). pp. 87-92. ISSN 0308-8146; ESSN: 1873-7072


The ethyl acetate and methanol bark extracts of Melicope glabra were evaluated for their antioxidant capacities by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and β-carotene bleaching/linoleic acid system. Both extracts exhibited strong inhibition against the DPPH radical (IC50 values of 24.81 and 13.01 μg ml(-1), respectively) and strong antioxidant activity in β-carotene bleaching assay. Both samples were found to have high phenolic content with values of 39 and 44 mg GAE/g as indicated by Follin-Ciocalteau's reagent. Antioxidant TLC assay-guided isolation on the methanol extract led to the isolation of a new pyranocoumarin, glabranin (1), umbelliferone (2), scopoletin (3) and sesamin (4), and their structures were determined by spectroscopy. Compounds (1-3) showed significant activities on DPPH free radical with the IC50 of 240.20, 810.02 and 413.19 μg ml(-1), respectively. However, in β-carotene bleaching assay, sesamin (4) showed higher inhibitory activity (1 mg ml(-1), 95%) than glabranin (1) (1 mg ml(-1), 74%), whilst umbelliferone (2) and scopoletin (3) were slightly pro-oxidant.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Faculty of Science
DOI Number: https://doi.org/10.1016/j.foodchem.2013.01.108
Publisher: Elsevier Science Limited
Keywords: Melicope glabra; β-carotene bleaching; DPPH; Total phenolic content; Glabranin; Umbelliferone; Scopoletin; Sesamin; Pyranocoumarin
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 08 Dec 2015 06:51
Last Modified: 08 Dec 2015 06:51
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2013.01.108
URI: http://psasir.upm.edu.my/id/eprint/29557
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