EVALUATION OF THE ANTIOXIDANT ACTIVITY OF TWO ENDEMIC GOLDEN CAMELLIA SPECIES (CAMELLIA TAMDAOENSIS NINH ET HAKODA AND CAMELLIA TIENII NINH) IN VIETNAM

Nguyễn Phương Nga; Nguyễn Thị Kiều Oanh; Nguyễn Diệu Linh

doi:10.34238/tnu-jst.7010

EVALUATION OF THE ANTIOXIDANT ACTIVITY OF TWO ENDEMIC GOLDEN CAMELLIA SPECIES (CAMELLIA TAMDAOENSIS NINH ET HAKODA AND CAMELLIA TIENII NINH) IN VIETNAM

About this article

Received: 01/12/22 Revised: 18/04/23 Published: 20/04/23

Authors

1. Nguyen Phuong Nga , University of Science and Technology of Hanoi
2. Nguyen Thi Kieu Oanh, University of Science and Technology of Hanoi
3. Nguyen Dieu Linh, University of Science and Technology of Hanoi

Abstract

Vietnam is one of the countries that possesses the most numbers of Camellia species worldwide. However, the number of publications regarding this plant in comparison to their biodiversity is very limited up to the present time. Therefore, we aim to measure the total phenolic content of methanol extracts obtained from the leaves of two endemic Golden Camellia species including Camellia tamdaoensis Ninh et Hakoda (CTNH) and Camellia tienii Ninh (CTN) and then evaluate their antioxidant activity by using DPPH and ABTS methods. We found that the leaves extracts from CTNH and CTN species contain high amounts of phenolic compounds at 492.3 ± 129.1 and 644.7 ± 116.2 mg GAE/g, respectively. The antioxidant assays indicated that CTNH and CTN species had a great antioxidant activity with IC₅₀ 9.00 ± 1.72 and 15.28 ± 3.62 µg/mL, respectively, for DPPH and IC₅₀ were 6.75 ± 1.31 and 7.15 ± 0.89 µg/mL, respectively, for ABTS assays. These findings suggest that CTNH and CTN can be considered as a potential antioxidant source.

Keywords

ABTS; Antioxidant activity; Camellia tamdaoensis Ninh et Hakoda; Camellia tienii Ninh; DPPH

Full Text:

PDF

References

[1] K. Brieger, S. Schiavone, F. J. J. Miller, and K.-H. Krause, “Reactive oxygen species: from health to disease,” Swiss Med. Wkly., vol. 142, 2012, Art. no. w13659, doi: 10.4414/smw.2012.13659.

[2] I. Liguori et al., “Oxidative stress, aging, and diseases,” Clin. Interv. Aging, vol. 13, pp. 757-772, 2018, doi: 10.2147/CIA.S158513.

[3] K. Ganesan and B. Xu, “Polyphenol-Rich Lentils and Their Health Promoting Effects,” Int. J. Mol. Sci., vol. 18, no. 11, Nov. 2017, doi: 10.3390/ijms18112390.

[4] E. J. Middleton, C. Kandaswami, and T. C. Theoharides, “The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer,” Pharmacol. Rev., vol. 52, no. 4, pp. 673-751, Dec. 2000.

[5] J. V Higdon and B. Frei, “Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions,” Crit. Rev. Food Sci. Nutr., vol. 43, no. 1, pp. 89-143, 2003, doi: 10.1080/10408690390826464.

[6] C. Musial, A. Kuban-Jankowska, and M. Gorska-Ponikowska, “Beneficial Properties of Green Tea Catechins,” Int. J. Mol. Sci., vol. 21, no. 5, Mar. 2020, doi: 10.3390/ijms21051744.

[7] C. P. Wan, Y. Y. Yu, S. R. Zhou, and S. W. Cao, “Antioxidant and free radical scavenging activity of Camellia nitidissima Chi,” Asian J. Chem., vol. 23, no. 7, pp. 2893-2897, 2011.

[8] J. Bin Wei et al., “Characterization and determination of antioxidant components in the leaves of Camellia chrysantha (Hu) Tuyama based on composition-activity relationship approach,” J. Food Drug Anal., vol. 23, no. 1, pp. 40-48, 2015, doi: 10.1016/j.jfda.2014.02.003.

[9] N. Tran and N. H. N. Le, “The yellow camellias of the Tam Dao National Park,” Int. Camellia J., vol. 45, pp. 122-128, 2013.

[10] T. D. Manh et al., “Golden Camellias: A Review,” Arch. Curr. Res. Int., no. February, pp. 1-8, 2019, doi: 10.9734/acri/2019/v16i230085.

[11] N. T. Tuyen, T. V. Hieu, P. G. Dien, T. Ninh, N. T. Hung, and V. D. Hoang, “A New Sexangularetin Derivative From Camellia hakodae,” Nat. Prod. Commun., vol. 14, no. 9, pp. 5-8, 2019, doi: 10.1177/1934578X19876209.

[12] L. H. Truong, T. Gioi, N. Q. Dat, and N. H. Cuong, “A new species of the family Theaceae from central VietNam,” Acad. J. Biol., vol. 40, no. 4, pp. 23-28, 2018, doi: 10.15625/2615-9023/v40n4.12919.

[13] N. V. Tuan et al., “Possible Planting Areas for Golden Camellia - Camellia impressinervis in Vietnam,” Asian J. Agric. Hortic. Res., vol. 3, no. March, pp. 1–7, 2019, doi: 10.9734/ajahr/2019/v3i330000.

[14] T. Van Do et al., “Mapping Potential Planting Areas for Golden Camellias in North Vietnam,” Walailak J. Sci. Technol., vol. 17, no. 10, pp. 1095-1103, 2020, doi: 10.48048/wjst.2020.6313.

[15] V. L. Singleton and J. A. Rossi, “Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents,” Am. J. Enol. Vitic., vol. 16, no. 3, pp. 144-158, Jan. 1965.

[16] M. S. Blois, “Antioxidant Determinations by the Use of a Stable Free Radical,” Nature, vol. 181, no. 4617, pp. 1199-1200, 1958, doi: 10.1038/1811199a0.

[17] A. Braca, N. De Tommasi, L. Di Bari, C. Pizza, M. Politi, and I. Morelli, “Antioxidant principles from Bauhinia tarapotensis,” J. Nat. Prod., vol. 64, no. 7, pp. 892-895, Jul. 2001, doi: 10.1021/np0100845.

[18] R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans, “Antioxidant activity applying an improved ABTS radical cation decolorization assay,” Free Radic. Biol. Med., vol. 26, no. 9–10, pp. 1231-1237, May 1999, doi: 10.1016/s0891-5849(98)00315-3.

[19] L. Xing, H. Zhang, R. Qi, R. Tsao, and Y. Mine, “Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols,” J. Agric. Food Chem., vol. 67, no. 4, pp. 1029-1043, Jan. 2019, doi: 10.1021/acs.jafc.8b06146.

[20] B. Wang, L. Ge, J. Mo, L. Su, Y. Li, and K. Yang, “Essential oils and ethanol extract from Camellia nitidissima and evaluation of their biological activity,” J. Food Sci. Technol., vol. 55, no. 12, pp. 5075-5081, 2018, doi: 10.1007/s13197-018-3446-x.

[21] W. Wang et al., “Phytochemicals from Camellia nitidissima Chi inhibited the formation of advanced glycation end-products by scavenging methylglyoxal.,” Food Chem., vol. 205, pp. 204-211, Aug. 2016, doi: 10.1016/j.foodchem.2016.03.019.

[22] S. Roshanak, M. Rahimmalek, and S. A. H. Goli, “Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves,” J. Food Sci. Technol., vol. 53, no. 1, pp. 721-729, Jan. 2016, doi: 10.1007/s13197-015-2030-x.

[23] Z. Liu, M. E. Bruins, W. J. C. de Bruijn, and J. P. Vincken, “A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation,” J. Food Compos. Anal., vol. 86, 2020, Art. no. 103385, doi: 10.1016/j.jfca.2019.103385.

[24] P. Somsong, P. Tiyayon, and W. Srichamnong, “Antioxidant of green tea and pickle tea product, miang, from northern Thailand,” Acta Hortic., vol. 1210, pp. 241-247, 2018, doi: 10.17660/ActaHortic.2018.1210.34.

[25] L. Ge et al., “Composition and antioxidant and antibacterial activities of essential oils from three yellow Camellia species,” Trees - Struct. Funct., vol. 33, no. 1, pp. 205-212, 2019, doi: 10.1007/s00468-018-1769-x.

[26] R. Yang, Y. Guan, W. Wang, H. Chen, Z. He, and A. Q. Jia, “Antioxidant capacity of phenolics in Camellia nitidissima Chi flowers and their identification by HPLC Triple TOF MS/MS,” PLoS One, vol. 13, no. 4, pp. 1-20, 2018, doi: 10.1371/journal.pone.0195508.

DOI: https://doi.org/10.34238/tnu-jst.7010

Refbacks

There are currently no refbacks.



Remember me