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Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah)

Lee, Suan Chua and Abdul Latiff, Norliza and Sze, Yean Lee and Chew, Tin Lee and Sarmidi, Mohamad Roji and Abdul Aziz, Ramlan (2011) Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah). Food Chemistry, 127 (3). pp. 1186-1192. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2011.01.122


Both total phenolic content (TPC) and total flavonoid content (TFC) of Labisia pumila extracts were determined spectrophotometrically. L. pumila leaves extracted in 60% methanol (MeOH) were fractionated on C18 cartridge and the antioxidant property of each fraction was determined by measuring free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity. The 40% MeOH fraction exhibited the highest scavenging activity. Nine flavonols (quercetin, myricetin and kaempferol), two flavanols (catechin and epigallocatechin) and nine phenolic acids were identified from this active fraction by UPLC–ESI-MS/MS, and confirmed by comparison with the mass spectra of standard aglycones, theoretical fragments generated from MS Fragmenter software, and literature values.

Item Type:Article
Uncontrolled Keywords:flavanols, flavonols, labisia pumila, phenolic acids, UPLC-ESI-MS/MS
Subjects:Q Science > QD Chemistry
Divisions:Chemical Engineering
ID Code:29687
Deposited By: Yanti Mohd Shah
Deposited On:21 Mar 2013 08:46
Last Modified:25 Apr 2019 01:18

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