New Prenylated Stilbenes and Antioxidant Activities of Cajanus cajan (L.) Millsp. (Pigeon pea)

https://doi.org/10.22146/ijc.21158

Taslim Ersam(1*), Sri Fatmawati(2), Dini Nur Fauzia(3)

(1) Department of Chemistry, Sepuluh Nopember Institute of Technology (ITS), Jl. Arief Rahman Hakim, Sukolilo, Surabaya 60111
(2) Department of Chemistry, Sepuluh Nopember Institute of Technology (ITS), Jl. Arief Rahman Hakim, Sukolilo, Surabaya 60111
(3) Department of Chemistry, Sepuluh Nopember Institute of Technology (ITS), Jl. Arief Rahman Hakim, Sukolilo, Surabaya 60111
(*) Corresponding Author

Abstract


New Prenylated stilbene derivatives, 3-hydroxy-4-prenyl-5-methoxy-stilbene acid (1) and 5,4'-dihydroxy-3-methoxy-2-prenyl-stilbene (2) had been isolated from methanol extract of Cajanus cajan (L.) Millsp. (Pigeon pea), a member of family fabaceae. The aim of this present work was to evaluate its in vitro antioxidant activity using 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging. Isolation of compounds was achieved by extraction (maceration) and chromatographic technique. The structures of the compounds were determined based on UV, IR, 1H-NMR and 13C-NMR spectra and also by comparing with the previously reported data. Antioxidant activities (IC50) of 1 and 2 were 413.68 μg/mL and 271.53 μg/mL, respectively.

Keywords


Cajanus cajan (L.) Millsp.; prenylated stilbene; antioxidant; 2,2-diphenyl-1- picryhydrazyl (DPPH)

Full Text:

Full Text PDF


References

[1] Wink, M., 2013, S. Afr. J. Bot., 89, 164–175.

[2] Li, S., Li, S.K., Li, H.B., Xu, X.R., Deng, G.F., and Xu, D.P., 2014, 2014, "Antioxidant Capacities of Herbal Infusions" in Processing and Impact on Antioxidants in Beverages, Academic Press, Guangzhou, 41–50.

[3] Peres, V., and Nagem, T.J., 1997, Phytochemistry, 44 (2), 191–214.

[4] Ashidi, J.S., Houghton, P.J., Hylands, P.J., and Efferth, T., 2010, J. Ethnopharmacol., 128 (2), 501–512.

[5] Ajaiyeoba, E.O., Bolaji, O.M., Akinboye, D.O., Falade, C.O., Gbotosho, G.O., Ashidi, J.S., Okpako, L.C., Oduola, O.O., Falade, M.O., Itiola, O.A., Houghton, P.J., Wright, C.W., Ogundahunsi, O.A., and Oduola, A.M.J., 2005, J. Nat. Rem., 5 (1), 1–6.

[6] Kong, Y., Fu, Y.J., Zu, Y.G., Chang, F.R., Chen, Y.H., Liu, X.L., Stelten J., and Schiebel., H.M., 2010, Food Chem., 121 (4), 1150–1155.

[7] Pande, S., Sharma, M., Mangla, U.N., Ghosh, R., and Sundaresan, G., 2011, Crop Prot., 30 (8), 951–957.

[8] Mohanty, P., Chourasia, N., Bhatt, N.K., and Jaliwala, Y., 2011, Asian J. Pharm. Tech., 1 (2), 49–52.

[9] Molyneux, P., 2004, Songklanakarin J. Sci. Technol., 26 (2), 211–219.

[10] Jun, H.I., Kim, B.T., Song, G.S., and Kim, Y.S., 2014, Food Chem., 148, 367–372.

[11] Abu-Mellal, A., Koolaji, N., Duke, R.K., Tran, V.H., and Duke, C.C., 2012, Phytochemistry, 77, 251–259.

[12] Jiménez, M., and García-Carmona, F.,1999, J. Sci. Food Agric., 79 (14), 1993–2000.

[13] Bloise, M.S., 1958, Nature, 181 (4617), 1199–1200.

[14] Bohm, B.A., 1998, Introduction to Flavonoid, Harword Academic, Amsterdam.

[15] Green, P.W.C, Stevenson, P.C., Simmonds, M.S.J., and Sharma, H.C., 2003, J. Chem. Ecol., 29 (4), 811–821.

[16] Brand-Williams, W., Cuvelier, M., and Berset, C., 1995, LWT Food Sci. Technol., 28 (1), 25–30.



DOI: https://doi.org/10.22146/ijc.21158

Article Metrics

Abstract views : 3606 | views : 3114


Copyright (c) 2016 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web Analytics View The Statistics of Indones. J. Chem.