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A STUDY on ANTIOXIDANT NATURE of PETAI (PARKIA SPECIOSA) BHEEMARAJU AMARNATH (M.Sc., Nagarjuna University) a THESIS SUBMITTED FO

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A STUDY on ANTIOXIDANT NATURE of PETAI (PARKIA SPECIOSA) BHEEMARAJU AMARNATH (M.Sc., Nagarjuna University) a THESIS SUBMITTED FO CORE Metadata, citation and similar papers at core.ac.uk Provided by ScholarBank@NUS A STUDY ON ANTIOXIDANT NATURE OF PETAI (PARKIA SPECIOSA) BHEEMARAJU AMARNATH (M.Sc., Nagarjuna University) A THESIS SUBMITTED FOR THE DEGREE OF MASTER OF SCIENCE DEPARTMENT OF CHEMISTRY NATIONAL UNIVERSITY OF SINGAPORE 2004 Dedicated to Sri Sreedhar & Srimati Jayalakshmi ii Acknowledgements I thank my supervisor Dr. Leong Lai Peng for her help, supervision and guidance. I convey my deepest thanks and regards to my parents for their constant support and encouragement. I also express my gratefulness to the god who showered his blessings upon me. I would like to express my gratitude to my lab friends Janaka, Abul, Vel, Guanghou and Caroline for their motivation. I thank my room mate Srinivas and house mates Sumod, Ravi, Guru and Mukthar for helping me in many ways. I express my appreciation for all the help of laboratory officers of FST Lab Lee Chooi Lan, Analytical Lab Francis, LC- MS Lab Madam Wong, deputy lab officer Lew Huey Lee and supporting staff Rahman. I express my gratefulness to Assoc. Prof. Dr.Conrad O.Perera for his inspiration and help. I would like to express my thankfulness to Assoc. Professors Dr. P.J.Barlow and Dr. Zhou. My brother Vikram, sister-in-law Lalitha, sister Madhavi and brother-in-law Muralis’ cooperation is appreciated. Thanks to my uncles (Gopi, Mahendra, Narasimha, Ravindranath, Nagabhushana Verma and Vijayasimha), my cousins (Bharadwaja, Ravi, Meena, Yathi, Vishnu, Vasudha, Bhargavi, Aparna, Ajay, Sumanth, Deepthi, Neelima, Aruna, Anitha, Sunil and Vijaya), my nephews Kashyap and Rithvik, my grandparents and all other members of my family for their encouragement and love. Last but not least I would like to express my best wishes to my present room mate Rishi and house mates Ravi, Bedobrata and Anil. iii Table of Contents Abbreviations v Summary vi List of Tables viii List of Figures ix CHAPTER 1 General Introduction 1 1.1 Radicals and their biological effects. 1 1.1.1 Free radicals and reactive oxygen species 1 1.1.2 Types of Reactive Oxygen Species and their generation 1 1.1.3 Biological effects of radicals 3 1.2 Importance of antioxidants 5 1.3 Antioxidants classification based on their sources 8 1.3.1 Natural antioxidants 8 1.3.2 Synthetic antioxidants 12 1.4 Different types of antioxidants 14 1.4.1 Primary antioxidants or chain breaking antioxidants 14 1.4.1.1 Important reactions of primary antioxidants 14 1.4.1.2 Important primary antioxidant compounds 15 1.4.2 Secondary antioxidants or preventive antioxidants 19 1.4.3 Synergistic antioxidants 20 1.5 Some important cellular antioxidants and low molecular weight 22 antioxidants 1.6 Methods of measuring the total antioxidant capacity 24 1.6.1 ABTS radical cation scavenging assay 24 1.6.2. DPPH radical scavenging assay 28 1.6.3. Ferric Reducing / Antioxidant Power 30 1.6.4 Oxygen Radical Absorption Capacity 32 iv 1.6.5 Total Radical Trapping Antioxidant Parameter (TRAP) 34 method 1.7 Pitfalls in the determination of total antioxidant capacity by 36 various methods 1.8 HPLC for the identification of antioxidant compounds 38 1.9 Overview of petai 40 1.9.1 Introduction to petai 40 1.9.2 Composition of petai 41 1.9.3 Medicinal properties of petai 42 1.10 Objectives 45 CHAPTER 2 Materials and Methods 48 2.1 Materials 48 2.1.1 Petai 48 2.1.2 Chemicals 48 2.1.3 Equipment 49 2.2 Methods 49 2.2.1 Pre-treatment of petai seeds and pods for further analysis 49 2.2.1.1 Extraction procedure for TAC analysis 50 2.2.1.2 Extraction procedure for Vitamin C analysis in 50 petai seeds and pods 2.2.1.3 Extraction procedure for antioxidant compounds 50 and for collection of fractions 2.2.1.4 Extraction procedure for analysis of compounds in 51 petai seeds and pods using LC-MS 2.2.2 Optimization of extraction parameters 51 2.2.3 Methods for determination of TAC 52 2.2.3.1 ABTS Assay 52 2.2.3.2 DPPH Assay 53 v 2.2.3.3 FRAP Assay 54 2.2.4 Folin-ciocalteu assay for total phenolic content 54 2.2.5 Total thiol content of Petai using Ellman’s assay 55 2.2.6 Identification of antioxidant compounds of Petai seeds and 55 pods using HPLC 2.2.7 Determination of vitamin C of petai using HPLC 56 2.2.8 Analysis of compounds in petai seeds and pods using 57 LC-MS 2.2.9 Analysis of important antioxidant fractions from seed 57 extract CHAPTER 3 Results and Discussion 58 3.1 Determination of optimal conditions for extraction 58 3.1.1 Determination of optimal solvent combination for 60 extraction 3.1.2 Determination of optimal shaking parameters for 63 extraction 3.1.3 Effect of microwaves on the extraction 64 3.1.4 Determination of optimal temperature for extraction 66 3.2 Determination of total antioxidant capacity 68 3.2.1 Radical scavenging assays for determination of TAC 69 3.2.1.1 ABTS and DPPH assays 70 3.2.2 Reducing power 73 3.2.2.1 FRAP assay 74 3.2.3 Total phenolic content 75 3.2.3.1 Folin assay 75 3.2.4 Ellman’s assay for determination of total thiol content 79 3.3 Correlation between TAC and TPC of different batches of petai 81 seeds vi 3.4 Optimization of separation using HPLC 85 3.5 Identification of antioxidant compounds in petai based on the 87 reaction with ABTS+ and DPPH radical solutions using HPLC 3.6 Determination of Vitamin C by HPLC 90 3.7 Antioxidant capacity of petai pods 95 3.7.1 Optimization of extraction 95 3.7.1.1 Solvent for optimal extraction 95 3.7.1.2 Optimal heating parameters 96 3.7.2 TAC of petai pods 96 3.7.3 Comparison of TAC of petai seeds and pods 98 3.7.4 Correlations between TAC and TPC 101 3.7.5 Identification of antioxidant compounds in pods using 104 HPLC 3.7.6 HPLC analysis for Vitamin C in petai pods 105 3.8 Possible phenolic compounds from petai seed and pod extracts 106 3.9 Analysis of antioxidant nature of different fractions of petai 112 seeds using preparative HPLC CHAPTER 4 Conclusions and Future research work 116 References 120 Appendix 150 Presentations / Conferences 160 vii Abbreviations AAPH 2,2’-azobis(2-amidino-propane) dihydrochloride ABAP 2,2’-azobis-(2-amidino propane) dihydrochloride ABTS 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonate AEAC Ascorbic acid equivalent antioxidant capacity DNA Deoxy ribo nucleic acid DPPH 2,2-diphenyl-1-picrylhydrazyl DTNB 5,5’-diphenyl picryl hydrazyl FRAP Ferric reducing / antioxidant power GAE gallic acid equivalents HAT Hydrogen atom transfer ORAC Oxygen radical absorption capacity. ROS Reactive oxygen species R-PE R-phycoerythrin SET Single electron transfer TAA Total antioxidant activity. TAC Total antioxidant capacity. TEAC Trolox equivalent antioxidant capacity TRAP Total radical absorption power TRAP Total radical-trapping antioxidant parameter. TROLOX 6-hydroxy-2, 5,7,8-tetramethyl-2-carboxylic acid viii Summary In this research the antioxidant nature of petai seeds and pods was studied. The effectiveness of petai as a natural source of antioxidants was evaluated using several methods. Antioxidant capacities of seeds and pods were compared, the active antioxidants were identified using HPLC and the nature of antioxidant compounds was studied. Furthermore, possible antioxidants present in pods and seeds were analyzed using LC-MS. Aqueous ethanolic extract of petai seeds showed high radical scavenging activity with ABTS+ (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonate) and DPPH (2,2-diphenyl-1- picrylhydrazyl) radicals. It also showed good reducing ability with FRAP (Ferric reducing / antioxidant power) assay. Thus this seeds are significant in the diet, as they can effectively scavenge harmful radicals / reduce metal ions that induce Fenton reactions and protect the cells from damage. Petai seeds were found to show high phenolic content. They also showed some activity with Ellman’s reagent indicating the presence of thiol compounds. Vitamin C content was found to be high in petai seeds. This is one of the major compounds that contribute to the total antioxidant capacity (TAC) of the seeds. LC-MS analysis of the seed extract showed that there are some important flavonoids and polyphenolic compounds present in the seeds which contribute to the TAC. The correlation between the TAC and total phenolic content (TPC) was found to be high. This showed that a major portion of TAC was contributed by phenolic compounds. Further it was found that antioxidant activity increased on increasing the temperature. This increase ix was not due to the increase in extraction of vitamin C into the solution but might be due to the presence of Maillard reaction products formed on heating the solution. Antioxidant capacity of petai pods found by ABTS•+, DPPH• and FRAP methods was very high compared with the seeds. There was a 6-fold difference in the antioxidant capacities of petai seeds and pods found by radical scavenging assays while there was 19 -fold difference in the antioxidant capacities by FRAP assay. There was no vitamin C in pods which is in contrast to the seeds. Similar to seeds the TAC of pods also was found to correlate well with the TPC. This shows the contribution of phenolic compounds to the TAC. HPLC analysis shows many active antioxidant compounds. Several possible antioxidant compounds were identified in pods by LC-MS. x LIST OF TABLES Table 1.1 Some natural antioxidants and their sources 9 Table 2.1 Different solvent systems in different ratios used in the 52 experiment Table 3.1 GAE values and thiol content of petai seeds using 80 various methods Table 3.2 The antioxidant activities of petai and different fruits 99 using ABTS assay Table 3.3 The phenolic contents of petai and different fruits
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