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Antioxidant activity of piper betel leaf extract and its constituents

, : Antioxidant activity of piper betel leaf extract and its constituents. Journal of Agricultural and Food Chemistry 54(24): 9046-9054

The 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay of the ethanol extracts of three varieties (Bangla, sweet, and Mysore) of Piper betel( pan) revealed the Bangla variety to possess the best antioxidant activity that can be correlated with the total phenolic content and reducing powers of the respective extracts. Column chromatography of the extract of the Bangla variety led to the isolation of chevibetol (CHV), allylpyrocatechol (APC), and their respective glucosides. The HPTLC analyses of the extracts revealed similar chemical profiles in all three P. betel varieties, although the concentrations of CHV and APC were significantly less in the sweet and Mysore varieties. Among the isolated compounds, APC showed the best results in all the in vitro experiments. It could prevent Fe(II)-induced lipid peroxidation (LPO) of liposomes and rat brain homogenates as well as gamma-ray-induced damage of pBR322 plasmid DNA more efficiently than CHV. The superior anti-LPO and radioprotective activities of APC vis-a-vis those of CHV could not be explained by their respective Fe(II) chelation and center dot OH radical scavenging capacities. The better ability of APC to scavenge O-2(-center dot) radicals and H2O2 might account for the results.


PMID: 17117789

DOI: 10.1021/jf061679e

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