UPLC‒ESI‒MS/MS profiling of active polyphenolics in Morinda coreia leaf extract and in vitro antioxidant and antibacterial activity

Devanesan, Sandhanasamy; Elankathirselvan, Kasber; AlSalhi, Abdulaziz; AlSalhi, Mohamad S.; Asemi, Nassar N.; Aldawsari, Majdoleen; Jhanani, G.K.

doi:10.1016/j.chemosphere.2023.138179

Cited by 7 publications

(2 citation statements)

References 34 publications

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“…and antioxidant [10], anti-obesity metabolomics [11], and antidiabetic properties [12], and research [13] on the bioactive components of butterfly pea flower which showed antioxidant, antihemolytic and antihypertensive effects, inhibiting the activity of α-amylase and αglucosidase and reducing LDL cholesterol and DNA induced oxidation. Research on noni leaves has also been carried out in parallel with research on noni fruit, including testing the anti-oxidative properties of noni leaves, roots and fruit [14], antioxidant, antiinflammatory, stress response properties [15], catechins and hypolipidemic activity [16], chemical composition, biological activity and toxicity of noni leaves and fruit [17], and profiling of noni leaf polyphenols and antioxidants [18].…”

Section: Introductionmentioning

confidence: 99%

Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks

Raharjo,

Budianta,

Widyawati

2024

BIO Web Conf.

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Herbal drinks are one of the functional foods utilized and needed by the community to maintain health. Herbal drinks consisting of green tea, noni leaves, and butterfly pea flowers can be used to meet the community’s needs. The research was conducted by optimizing the combination of natural ingredients to obtain high antioxidant content in herbal drinks. Optimization using RSM Method on Minitab 17, with 2 factors of green tea concentration and maximum concentration of noni leaves 2.4 g, using Central Composite Design with a combination of 13 treatments, one replication. The main parameter tested was DPPH antioxidant activity as a response to the treatments tried. The results obtained were that there was an interaction between the components of green tea and noni leaves on the antioxidant activity of counteracting DPPH free radicals, with the equation: DPPH = 89.8 + 4.2 GT - 23 NL + 5.6 GT * GT + 14.2 NL * NL - 0.58 GT * NL. it can be concluded that there is an interaction between the two ingredients used in the antioxidant activity of the herbal drink.

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Section: Introductionmentioning

confidence: 99%

Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks

Raharjo,

Budianta,

Widyawati

2024

BIO Web Conf.

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“…Noni plant has many medicinal benefits so dubbed a magical food in Hawaii, all parts of the noni plant can be utilized for health purposes. Research for noni leaves has also been conducted along with research for noni fruit, including testing the antioxidative properties of noni leaves [1], antioxidants [2], catechins and hypolipidemic activity [3], biological activity [4], and profiling polyphenols and antioxidants of noni leaves [5]. This study aims to determine the potential of natural materials that can be utilized as basic ingredients in the manufacture of herbal drinks.…”

Section: Introductionmentioning

confidence: 99%

Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks

Budianta,

Widyawati,

Raharjo

2024

BIO Web Conf.

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Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.

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Identification and characterization of major bioactive compounds from Andrographis paniculata (Burm. f.) extracts showed multi-biomedical applications

Chau,

Devanesan,

Ayub

et al. 2024

Environmental Research

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UPLC‒ESI‒MS/MS profiling of active polyphenolics in Morinda coreia leaf extract and in vitro antioxidant and antibacterial activity

Cited by 7 publications

References 34 publications

Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks

Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks

Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks

Identification and characterization of major bioactive compounds from Andrographis paniculata (Burm. f.) extracts showed multi-biomedical applications

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