Back
 CM  Vol.4 No.4 , December 2013
Antioxidant Activity of 50 Traditional Chinese Medicinal Materials Varies with Total Phenolics
Abstract: This study was designed to determine the total phenolic content of 50 herbs and to examine their antioxidant potential. In the sample preparation, 60% ethanol was chosen as the extraction solvent for the subsequent experiments. Folin-Cicolteau phenol reagent and a colorimetric method were used to determine the total phenolic content of the selected herbs. The result showed that total phenolic content of those herbs ranged from 2 to 185 mg/g. In antioxidant assay, the ferric reducing/antioxidant power (FRAP) values ranged from 2 to 134 mg GAE/g; the IC50 values of DPPH ·, ·OH and  scavenging were in the range of 0.06 - 5.50 mg/mL, 0.017 - 0.636 mg/mL and 0.050 - 0.681 mg/mL respectively. Flos caryophylli was the exceptant in the  scavenging assay because there was no linear relation between the concentration and the scavenging percentage. Compared to gallic acid, ascorbic acid and butylated hydroxytoluene (BHT) in antioxidant assay as positive control, the most potential antioxidant herbs were Cacumen platycladi, Radix et Rhizoma rhei, Rhizoma rhodiolae crenulatae, and Rhizoma sanguisorbae with considerable content of phenolics. Especially, a positive and significant correlation was found between the total phenolic content and FRAP value or DPPH· scavenging percentage.
Cite this paper: Z. He, M. Lan, D. Lu, H. Zhao and H. Yuan, "Antioxidant Activity of 50 Traditional Chinese Medicinal Materials Varies with Total Phenolics," Chinese Medicine, Vol. 4 No. 4, 2013, pp. 148-156. doi: 10.4236/cm.2013.44018.
References

[1]   B. Halliwell and M. C. G. John, “Free Radicals in Biology and Medicine,” 2 Edition, Oxford University Press, Oxford, 1989, pp. 299-508.

[2]   N. Ito, S. Fukushima and H. Tsuda, “Carcinogenicity and Modification of the Carcinogenic Response by BHA, BHT, and Other Antioxidants,” Critical Reviews in Toxicology, Vol. 15, No. 2, 1985, pp. 109-150.
http://dx.doi.org/10.3109/10408448509029322

[3]   R. G. Cutler, “Antioxidants and Aging,” The American Journal of Clinical Nutrition, Vol. 53, No. 1, 1991, pp. 373S-379S.

[4]   X. M. Hu, “Chinese Materia Medica (in Chinese),” Vol. 1, Shanghai Science and Technology Press, Shanghai, 1999, pp. 1-252.

[5]   Y. Cai, et al., “Antioxidant Activity and Phenolic Compounds of 112 Traditional Chinese Medicinal Plants Associated with Anticancer,” Life Sciences, Vol. 74, No. 17, 2004, pp. 2157-2184.
http://dx.doi.org/10.1016/j.lfs.2003.09.047

[6]   P. Scartezzini and E. Speroni, “Review on Some Plants of Indian Traditional Medicine with Antioxidant Activity,” Journal of Ethnopharmacology, Vol. 71, No. 1-2, 2000, pp. 23-43.
http://dx.doi.org/10.1016/S0378-8741(00)00213-0

[7]   Y. Z. Cai, et al., “Structure-Radical Scavenging Activity Relationships of Phenolic Compounds from Traditional Chinese Medicinal Plants,” Life Sciences, Vol. 78, No. 25, 2006, pp. 2872-2888.
http://dx.doi.org/10.1016/j.lfs.2005.11.004

[8]   B. Ou, et al., “When the East Meets West: The Relationship between Yin-Yang and Antioxidation-Oxidation,” The FASEB Journal: Official Publication of the Federation of American Societies for Experimental Biology, Vol. 17, No. 2, 2003, pp. 127-129.

[9]   Y. T. Szeto and I. F. Benzie, “Is the Yin-Yang Nature of Chinese Herbal Medicine Equivalent to AntioxidationOxidation?” Journal of Ethnopharmacology, Vol. 108, No. 3, 2006, pp. 361-366.
http://dx.doi.org/10.1016/j.jep.2006.05.033

[10]   D. Wormuth, et al., “Redox Regulation and Antioxidative Defence in Arabidopsis Leaves Viewed from a Systems Biology Perspective,” Journal of Biotechnology, Vol. 129, No. 2, 2007, pp. 229-248.
http://dx.doi.org/10.1016/j.jbiotec.2006.12.006

[11]   V. L. Singleton and J. A. Rossi, “Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents,” American Journal of Enology and Viticulture, Vol. 16, No. 3, 1965, pp. 144-158.

[12]   I. F. F. Benzie and J. J. Strain, “The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘Antioxidant Power’: The FRAP Assay,” Analytical Biochemistry, Vol. 239, No. 1, 1996, pp. 70-76.
http://dx.doi.org/10.1006/abio.1996.0292

[13]   T. Katsube, et al., “Screening for Antioxidant Activity in Edible Plant Products: Comparison of Low-Density Lipoprotein Oxidation Assay, DPPH Radical Scavenging Assay, and Folin-Ciocalteu Assay,” Journal of Agricultural and Food Chemistry, Vol. 52, No. 8, 2004, pp. 2391-6.
http://dx.doi.org/10.1021/jf035372g

[14]   C. H. Tsai, et al., “Rapid and Specific Detection of Hydroxyl Radical Using an Ultraweak Chemiluminescence Analyzer and a Low-Level Chemiluminescence Emitter: Application to Hydroxyl Radical-Scavenging Ability of Aqueous Extracts of Food Constituents,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 5, 2001, pp. 2137-2141. http://dx.doi.org/10.1021/jf001071k

[15]   Y. Oyangui, “Reealuative of Assay Methods and Establishment of Kit for Superoxide Dismutase Activity,” Analytical Biochemistry, Vol. 142, No. 2, 1984, pp. 290-296.
http://dx.doi.org/10.1016/0003-2697, No. 84)90467-6

[16]   J. B. Harborne and C. A. Williams, “Anthocyanins and Other Flavonoids,” Natural Product Reports, Vol. 18, No. 3, 2001, pp. 310-333. http://dx.doi.org/10.1039/b006257j

[17]   J. B. Harborne and C. A. Williams, “Advances in Flavonoid Research Since 1992,” Phytochemistry, Vol. 55, No. 6, 2000, pp. 481-504.
http://dx.doi.org/10.1016/S0031-9422(00)00235-1

[18]   E. N. Frankel, A. L. Waterhouse and P. L. Teissedre, “Principal Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins,” Journal of Agricultural and Food Chemistry, Vol. 43, No. 4, 1995, pp. 890-894. http://dx.doi.org/10.1021/jf00052a008

[19]   G. Bartosz, “Total Antioxidant Capacity,” In: H. E. Spiegel, Ed., Advances in Clinical Chemistry, Vol. 37, 2003, Academic Press, New York, pp. 219-292.

[20]   I. F. F. Benzie, W. Y. Chung and J. J. Strain, “Antioxidant (Reducing) Efficiency of Ascorbate in Plasma Is Not Affected by Concentration,” The Journal of Nutritional Biochemistry, Vol. 10, No. 3, 1999, pp. 146-150.
http://dx.doi.org/10.1016/S0955-2863(98)00084-9

[21]   D. Modun, et al., “The Increase in Human Plasma Antioxidant Capacity after Red Wine Consumption Is Due to Both Plasma Urate and Wine Polyphenols,” Atherosclerosis, 2007.

[22]   V. Katalinic, et al., “Screening of 70 Medicinal Plant Extracts for Antioxidant Capacity and Total Phenols,” Food Chemistry, Vol. 94, No. 4, 2006, pp. 550-557.
http://dx.doi.org/10.1016/j.foodchem.2004.12.004

[23]   T. Nomura, et al., “Proton-Donative Antioxidant Activity of Fucoxanthin with 1,1-Diphenyl-2-picrylhydrazyl (DPPH),” Biochemistry and Molecular Biology International, Vol. 42, No. 2, 1997, pp. 361-370.

[24]   H. L. Madsen, et al., “Screening of Antioxidantive Activity of Spices. A Comparison between Assays Based on ESR Spin Trapping and Electrochemical Measurement of Oxygen Consumption,” Food Chemistry, Vol. 57, No. 2, 1996, pp. 331-337.
http://dx.doi.org/10.1016/0308-8146(95)00248-0

[25]   Q. Guo, et al., “ESR and Cell Culture Studies on Free Radical-Scavenging and Antioxidant Activities of Isoflavonoids,” Toxicology, Vol. 179, No. 1-2, 2002, pp. 171-180. http://dx.doi.org/10.1016/S0300-483X(02)00241-X

[26]   L. E. Netto, et al., “Reactive Cysteine in Proteins: Protein Folding, Antioxidant Defense, Redox Signaling and More. Comparative Biochemistry and Physiology,” Toxicology & Pharmacology: CBP, Vol. 146, No. 1-2, 2007, pp. 180-193.

[27]   A. Kardosová and E. Machová, “Antioxidant Activity of medicinal Plant Polysaccharides,” Fitoterapia, Vol. 77, No. 5, 2006, pp. 367-373.
http://dx.doi.org/10.1016/j.fitote.2006.05.001

[28]   Y. C. Zhou and R. L. Zheng, “Phenolic Compounds and an Analog as Superoxide Anion Scavengers and Antioxidants,” Biochemical Pharmacology, Vol. 42, No. 6, 1991, pp. 1177-1179.
http://dx.doi.org/10.1016/0006-2952(91)90251-Y

[29]   E. Grotewold, “The Science of Flavonoids,” Springer Science & Business Media, Inc., New York, 2006, pp. 1-47.

 
 
Top