Relationship of phytochemicals and antioxidant activities in Gymnema inodorum leaf extracts
Onanong Nuchuchua,
Wanwisa Srinuanchai,
Chaisak Chansriniyom,
Uthaiwan Suttisansanee,
Piya Temviriyanukul,
Nitra Nuengchamnong,
Uracha Ruktanonchai
Affiliations
Onanong Nuchuchua
National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand; Corresponding author. Nano Agricultural Chemistry and Processing Research Team, National Nanotechnology Center, National Science and Technology Development Agency, Thailand.
Wanwisa Srinuanchai
National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand
Chaisak Chansriniyom
Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand; Natural products and Nanoparticles Research Unit, Chulalongkorn University, Bangkok, Thailand
Uthaiwan Suttisansanee
Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Piya Temviriyanukul
Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
Nitra Nuengchamnong
Science Laboratory Center, Faculty of Science, Naresuan University, Phitsanulok, Thailand
Uracha Ruktanonchai
National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand; Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand; Natural products and Nanoparticles Research Unit, Chulalongkorn University, Bangkok, Thailand; Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand; Science Laboratory Center, Faculty of Science, Naresuan University, Phitsanulok, Thailand; National Science and Technology Development Agency (NSTDA), Pathum Thani, Thailand
Gynmena inodorum (GI) is a green leafy vegetable used in the Northern Thai cuisine which has antioxidant activities and may be applicable for preventing oxidative stress and aging-related disease. However, understanding the relationship between GI phytonutrients and their antioxidant properties has been unclear. The aims of this study were to identify the GI leaf phytochemicals and to study their antioxidant activities. A chromatogram of LC-ESI-MS/QTOF-MS showed that the GI leaves were potentially composed of phenolics, quinic acids, flavonoids, and triterpenoid saponins. This study was able to authenticate quercetin, kaempferol, and triterpenoid GIA1 in the samples. The GI materials with high contents of phenolics, flavonoids, quercetin, and kaempferol showed significant relation to antioxidation and protection in endothelial cell death suppressed by reactive nitrogen species. Meanwhile, triterpenoids had a low antioxidant impact. Ultimately, GI leaves with high phenolic compounds are a promising raw material to develop as an antioxidant functional food.
