Evaluation of the antioxidant activity of Ruellia tuberosa

Fu An Chen, An Bang Wu, Pochuen Shieh, Daih Huang Kuo, Chi Ying Hsieh

Research output: Contribution to journalArticle

75 Citations (Scopus)

Abstract

The antioxidant activity of Ruellia tuberosa L. (Acanthaceae) was investigated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging assay and the hydrogen peroxide-induced luminol chemiluminescence assay. The methanolic extract (ME) and its four fractions of water (WtF), ethyl acetate (EaF), chloroform (CfF), and n-hexane (HxF) were prepared and then subjected to antioxidant evaluation. The results of both methods revealed that R. tuberosa possesses potent antioxidant activity. The antioxidant activities of the different fractions tested decreased in the order of EaF > CfF > ME > WtF > HxF according to the hydrogen peroxide-induced luminol chemiluminescence assay, and results were the same with the exception of the rank order of HxF and WtF according to the DPPH free radical-scavenging assay. The results provide useful information on the pharmacological activities associated with free radicals of this traditional folk remedy.

Original languageEnglish
Pages (from-to)14-18
Number of pages5
JournalFood Chemistry
Volume94
Issue number1
DOIs
Publication statusPublished - Jan 2006

Fingerprint

Acanthaceae
Ruellia
Assays
Antioxidants
antioxidant activity
Free Radicals
Luminol
Chemiluminescence
chemiluminescence
Scavenging
assays
Luminescence
Hydrogen Peroxide
hydrogen peroxide
extracts
Traditional Medicine
Chloroform
traditional medicine
chloroform
hexane

Keywords

  • 1,1-Diphenyl-2-picryl-hydrazyl (DPPH)
  • Antioxidant activity
  • Chemiluminescence
  • Ruellia tuberosa

ASJC Scopus subject areas

  • Food Science

Cite this

Chen, F. A., Wu, A. B., Shieh, P., Kuo, D. H., & Hsieh, C. Y. (2006). Evaluation of the antioxidant activity of Ruellia tuberosa. Food Chemistry, 94(1), 14-18. https://doi.org/10.1016/j.foodchem.2004.09.046

Evaluation of the antioxidant activity of Ruellia tuberosa. / Chen, Fu An; Wu, An Bang; Shieh, Pochuen; Kuo, Daih Huang; Hsieh, Chi Ying.

In: Food Chemistry, Vol. 94, No. 1, 01.2006, p. 14-18.

Research output: Contribution to journalArticle

Chen, FA, Wu, AB, Shieh, P, Kuo, DH & Hsieh, CY 2006, 'Evaluation of the antioxidant activity of Ruellia tuberosa', Food Chemistry, vol. 94, no. 1, pp. 14-18. https://doi.org/10.1016/j.foodchem.2004.09.046
Chen, Fu An ; Wu, An Bang ; Shieh, Pochuen ; Kuo, Daih Huang ; Hsieh, Chi Ying. / Evaluation of the antioxidant activity of Ruellia tuberosa. In: Food Chemistry. 2006 ; Vol. 94, No. 1. pp. 14-18.
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