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Melastoma decemfidum is a plant species from the Melastomataceae family. The plant was reported to have bioactive flavonoids, which showed antioxidant and cytotoxic activities. Extracts from the leaves of 26 plants were made at room temperature with methanol. Detection and quantification of two of the flavonoids, namely naringenin and kaempferol, in the extracts were carried out by using gas chromatography-flame ion detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). By optimizing the key experimental parameters, a linear response for the individual target compounds was obtained in the concentration range LOQ from 3.44 to 8.26 g mL -1 (r2 = 0.9731–0.9772), with LODs from 1.13 up to 2.72 μg mL-1 per 1.0 g of crushed leaves, and with repeatability within the relative standard deviation (RSD) of 1.65–1.81%.
Słowa kluczowe
Czasopismo
Rocznik
Tom
Strony
221--228
Opis fizyczny
Bibliogr. 12 poz., rys., tab.
Twórcy
autor
- Universiti Teknologi Malaysia Department of Industrial Biotechnology, Faculty of Biosciences and Bioengineering 81310 Skudai, Johor Bahru, Johor Malaysia
autor
- Universiti Teknologi Malaysia Department of Industrial Biotechnology, Faculty of Biosciences and Bioengineering 81310 Skudai, Johor Bahru, Johor Malaysia
autor
- Universiti Kebangsaan Malaysia School of Chemical Sciences and Food Technology 43600 UKM Bangi, Selangor Malaysia
autor
- Universiti Teknologi Malaysia Department of Chemistry, Faculty of Science 81310 Skudai, Johor Bahru, Johor Malaysia
Bibliografia
- [1] I.B. Jaganath and N.L. Teik, Herbs: The Green Pharmacy of Malaysia, Vinpress Sdn Bhd, Kuala Lumpur, Malaysia, 2002, pp. 58–62
- [2] T.C. Whitmore, Tree flora of Malaya, Longman, Kuala Lumpur, 1972, pp. 7–18
- [3] D.F. Lohezic-Le, A. Bakhtiar, C. Bezivin, M. Amoros, and J. Boustie, Fitoterapia, 73, 400–405 (2002)
- [4] H. Khatijah and T. Noraini, Anatomical atlas of Malaysian medicinal plants, Penerbit UKM, Selangor, 2007, vol. 3, pp. 80–83
- [5] D. Susanti, H.M. Sirat, F. Ahmad, R.M. Ali, N. Aimi, and M. Kitajima, Food Chem., 103, 710–716 (2007)
- [6] H.M. Sirat, D. Susanti, F. Ahmad, H. Takayama, and M. Kitajima, J. Nat. Med., 64(4), 492–495 (2010)
- [7] L.Y. Wu, H.Z. Gao, X.L. Wang, J.H. Ye, J.L. Lu, and Y.R. Liang, J. Med. Plants Res., 4(5), 421–426 (2010)
- [8] O. Tokusoglu, M.K. Unal, and Z. Yildirim, Acta Chromatogr., 13, 196–207 (2003)
- [9] M.F. Muzitano, M.C. Bergonzi, G.O. De Melo, C.L.S. Lage, A.R. Bilia, F.F. Vincieri, B.R. Bergmann, and S.S. Costa, J. Ethnopharmacol., 133, 132–137 (2011)
- [10] K. Sutthanut, B. Sripanidkulchai, C. Yenjai, and M. Jay, J. Chromatogr. A, 1143, 227–233 (2007)
- [11] W.L.P Bredie and M.A. Peterson (Eds) Flavour Science: Recent Advances and Trends, Elsevier, UK, 2006, pp. 569–572
- [12] C.M. Mahesh and P. Vidya, Asian J. Exp. Sci., 22, 137–142 (2008)
Typ dokumentu
Bibliografia
Identyfikator YADDA
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