Quantification, characterization and evaluation of free-radicals scavenging anti-inflammatory activities of anthyocyanins in greater yam (Dioscorea alata L.) tubers

Date

10-2010

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Evelyn B. Rodriguez

Abstract

ROXAS, GRACILE CELINE TUANQUI. College of Arts and Sciences. University of the Philippines Los Banos. October 2010. Quantification, Characterization and Evaluation of Free-radical Scavenging and Anti-inflammatory Activities of Anthocyanins from Greater Yam (Dioscorea alata L.) Tubers.

ADVISER: Evelyn B. Rodriguez, Ph.D.

Anthocyanins were extracted from greater yam (Dioscorea alata L.) tubers using 1% methanolic HCI. The total anthocyanin content, as determined by the pH differential method, was found to be 1.46 ± 0.15 mg cyanidin-3-glucoside (C3GE) equivalents per 100 g edible portion of tuber. Using the Folin-Ciocalteu reagent, the total phenolic content was 293 ± 5.6 mg gallic acid equivalents (GAE) and 39.1 ± 7.6 mg quercetin equivalents (QE) per 100 g sample.

The phenolic/anthocyanin profile of the extract was determined by a descending paper chromatographic technique. The components of the extract were identified or classified according to their colors, Rr values and wavelengths of maximum absorption in the UV-Visible region. Acylated anthocyanins with cyanidin aglycone were identified. Acid hydrolysis of the extract released the cyanidin aglycone, while base hydrolysis gave a phenolic acid, which was identified to be sinapic acid.

The free-radical scavenging activity of the anthocyanin extract was determined using the DAM assay; the IC50 was found to be 364.58 t 7.79 ng/ml. Using the duck embryo CAM irritation assay, it was shown that 150 ug anthocyanin extract exhibited moderate anti-inflammatory activity compared to hydrocortisone and quercetin.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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