Sains Malaysiana 47(4)(2018): 725-730
http://dx.doi.org/10.17576/jsm-2018-4704-10
Antioxidant
and Mutagenic Activity of Herbal Tea Prepared from Cosmos caudatus
Leaves at Different Maturity Stages
(Aktiviti Antioksida dan Mutagen di dalam
Teh Herba daripada Daun Cosmos
caudatus pada Tahap Kematangan Berbeza)
DIAN-NASHIELA
FATANAH1, NORIHAM ABDULLAH1,2*, NOORAAIN HASHIM1
& AZIZAH ABD. HAMID3
1Faculty of Applied Sciences,
Universiti Teknologi MARA, 40450 Shah Alam, Selangor
Darul Ehsan, Malaysia
2Malaysia Institute of Transport (MITRANS), Universiti Teknologi
MARA, 40450 Shah Alam, Selangor
Darul Ehsan, Malaysia
3Faculty of Food Science and Technology Universiti Putra
Malaysia, 43400 UPM Serdang,
Selangor Darul Ehsan, Malaysia
Diserahkan:
27 Mac 2017/Diterima: 26 Oktober 2017
ABSTRACT
Different maturity
stages of Cosmos caudatus leaves have
been used
to prepare herbal
tea were investigated for their
effect on antioxidant activity and mutagenic activity. The analyses
carried out were
total phenolic
content (TPC),
total flavonoid content (TFC), ferric reducing antioxidant power
(FRAP), 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching assay, oxygen
radical absorbance capacity (ORAC) and Ames
Salmonella mutagenicity. The results demonstrated that, C. caudatus herbal tea
prepared from young
leaves showed significantly highest antioxidant
activity for all assays tested, followed by mixed leaves, mature leaves, old leaves and the lowest was
in C. caudatus herbal
tea from a commercial brand. Pearsons
correlation coefficient also demonstrated that TPC and TFC
displayed a strong correlation with all antioxidant activity assays,
showing that these compounds were the major contributors
to the antioxidant activity in C. caudatus
herbal tea. However, all
studied C. caudatus herbal
tea showed no mutagenic effects
against Salmonella typhimurium tester
strain TA98 and TA100 with
and without
S9 metabolic activation. Hence, it can be concluded that, different maturity stages could
affect the antioxidant activity in C. caudatus herbal tea as it reduced the antioxidant activity as maturity increased,
but did not give any effect on the mutagenic activity.
Keywords: Antioxidant activity; Cosmos caudatus; herbal
tea; maturity; mutagenic activity
ABSTRAK
Kesan
aktiviti antioksida dan mutagen ke atas teh herba yang dihasilkan
daripada daun Cosmos caudatus pada tahap kematangan yang berbeza
telah dikaji. Analisis yang dijalankan ialah jumlah kandungan fenolik
(TPC), jumlah kandungan flavonoid (TFC), ujian penurunan ferik (FRAP),
pemerangkapan radikal bebas 2-2-Difenil-1-pikrilhidrazil (DPPH), pelunturan β-karotena, kapasiti penyerapan radikal oksigen (ORAC)
dan mutagenik Ames
Salmonella. Keputusan menunjukkan bahawa,
teh herba C.
caudatus dihasilkan daripada daun
muda mempunyai aktiviti antioksida yang tertinggi bagi kesemua asai yang
diuji, diikuti
oleh daun campuran, daun matang, daun
tua dan
nilai terendah
diperoleh dari teh herba C. caudatus daripada jenama
komersial. Pekali kolerasi
Pearson juga memaparkan kolerasi yang kuat
bagi TPC dan
TFC dengan kesemua
asai aktiviti antioksida yang dijalankan. Ini
menunjukkan bahawa
sebatian tersebut merupakan penyumbang utama
kepada aktiviti antioksida di dalam teh herba C.
caudatus. Walau bagaimanapun, kesemua teh herba C. caudatus yang dikaji tidak menunjukkan kesan mutagen terhadap strain penguji Salmonella
typhimurium TA98 dan TA100
dengan dan tanpa pengaktifan metabolic S9. Sebagai
kesimpulannya, peringkat kematangan daun yang berbeza boleh memberi kesan ke atas aktiviti
antioksida di dalam teh herba C. caudatus, semakin meningkat kematangan daun
yang digunakan, semakin rendah aktiviti antioksida, tetapi tiada
kesan ke atas aktiviti mutagen.
Kata kunci: Aktiviti antioksida; aktiviti
mutagen; Cosmos caudatus; kematangan; teh herba
RUJUKAN
Amna, O.F., Nooraain, H., Noriham,
A., Azizah, A.H. & Husna, R.N. 2013. Acute and oral subacute
toxicity study of ethanolic extract of Cosmos
caudatus leaf in Sprague
Dawley rats. International
Journal of Bioscience, Biochemistry and Bioinformatics 3: 301-305.
Andarwulan, N., Batari, R., Sandrasari,
D.A., Bolling, B. & Wijaya,
H. 2010. Flavonoid content and antioxidant activity of vegetables from Indonesia. Food Chemistry 121: 1231- 1235.
Barros, L., Queiro, B., Ferreira,
I.C.F.R. & Baptista, P. 2007. Total phenols, ascorbic acid,
β-carotene and lycopene in Portuguese wild edible mushrooms
and their antioxidant activities. Food
Chemistry 103: 413-419.
Blasa, M., Gennari, L., Angelino, D. & Ninfali, P.
2010. Bioactive foods
in promoting
health. In Fruit and Vegetable
Antioxidants in Health: Fruits and Vegetables, edited
by Watson, R.S. & Preedy, V.R. Burlington:
Academic Press. pp. 37-58.
Celik, S.E., Ozyürek, M., Güçlü,
K. & Apak, R. 2010. Solvent effects on the antioxidant capacity
of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/
persulphate and FRAP methods. Talanta
81: 1300-1309.
Deetae, A., Parichanon, P., Trakunleewatthana, P., Chanseetis, C. & Lertsiri,
S. 2012. Antioxidant and anti-glycation properties of Thai herbal
teas in comparison with conventional teas. Food Chemistry 133: 953-959.
Dian-Nashiela, F., Noriham, A., Nooraain, H. & Azizah,
A.H. 2015. Quantification of phenolic compounds and sensorial properties of Cosmos caudatus herbal tea
at different maturity
stages. Advances in Environmental Biology 9: 15-20.
Farhoosh, R., Golmovahhed, G.A.
& Khodaparast, M.H.H.
2007. Antioxidant activity of various extracts
of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chemistry 100: 231-236.
Fawole, O.A. &
Opara, U.L. 2013. Changes in
physical properties, chemical and elemental
composition and antioxidant capacity
of pomegranate (cv. Ruby)
fruit at five
maturity stages. Scientia
Horticulturae 150: 37-46.
Fernando, I.D.N.S., Abeysinghe,
D.C. & Dharmadasa, R.M. 2013. Determination of phenolic contents
and antioxidant capacity of
different parts of Withania somnifera (L.) Dunal from three
different growth
stages. Industrial Crops Products 50: 537-536.
Gião, M.S., Pereira, C.I., Fonseca, S.C., Pintado, M.E.
& Malcata, F.X. 2009. Effect of particle size upon the extent
of extraction of antioxidant power from the plants Agrimonia
eupatoria, Salvia sp. and Satureja montana. Food Chemistry
117(3): 412-416.
Harbourne, N., Marete, E.,
Jacquier, J.C.
& ORiordan, D. 2009. Effect of drying methods
on the phenolic constituents of meadowsweet (Filipendula
ulmaria) and willow (Salix alba). LWT Food Science
and Technology 42:
1468-1473.
Horic, D., Komes, D.,
Belšcak, A., Ganic, K.K., Ivekovic, D. & Karlovic, D. 2009.
The composition of polyphenols and methylxanthines in teas and herbal
infusions. Food Chemistry 115: 441-448.
Kara, D. 2009. Evaluation of trace metal
concentrations in some herbs and herbal teas
by principal component analysis. Food Chemistry 119: 376-412.
Khairusy, S.Z., Noriham, A., Aminah, A., Nurain, A. &
Wan, S.S.W.K.
2012. Phytochemical screening and activities of hydrophilic
and lipophilic antioxidant of some fruit peels. Malaysia Journal of Analytical Sciences 16: 309-317.
Marnewick, J.L., Gelderblom, W.C.A. & Joubert, E. 2000. An investigation
on the antimutagenic properties of South African herbal teas. Mutation Research 471: 157-166.
Mediani, A., Abas, F., Ping,
T.C.,
Khatib, A.
& Lajis,
N.H. 2012. Influence
of growth stage and season on the antioxidant constituents of Cosmos caudatus. Plant Foods
for Human Nutrition 67:
344-350.
Menichini, F., Loizzo, M.R., Bonesi, M., Conforti, F., Luca, D.D., Statti, G.A. &
Tundis, R.
2011.
Phytochemical profile, antioxidant, anti-inflammatory and hypoglycemic potential of hydroalcoholic extracts from Citrus medica L. cv Diamante flowers, leaves
and fruits at two maturity
stages. Food and Chemical
Toxicology 49: 1549-1555.
Mortelmans, K. & Zeiger, E.
2000. The Ames Salmonella/
microsome mutagenicity assay. Mutation
Research 117: 660-667.
Müller, V., Albert, A., Winkler,
J.B., Lankes, C., Noga, G. &
Hunsche, M. 2013. Ecologically relevant UV-B
dose combined with high PAR
intensity distinctly affect plant growth
and accumulation of secondary metabolites in leaves of Centella asiatica L. Urban. Journal of Photochemistry and Photobiology
B: Biology 127: 161-169.
Ndhlala, A.R.,
Anthonissen, R., Stafford, G.I., Finnie, J.F., Verschaeve, L.
& Staden, J.V. 2010.
In vitro cytotoxic and mutagenic evaluation of thirteen commercial
herbal mixtures sold in
KwaZulu-Natal, South Africa. South African Journal of Botany 76: 132-138.
Nuengchamnong, N. & Ingkaninan,
K. 2010. On-line HPLC MSDPPH assay for the analysis of phenolic
antioxidant compounds in fruit
wine: Antidesma Thwaitesianum Muell. Food Chemistry
118: 147-152.
Santos, J.L., Bosquesi, P.L., Almeida,
A.E., Chin, C.M. & Varanda, E.A. 2011. Mutagenic and genotoxic
effect of hydroxyurea. International
Journal of Biomedical Science 7: 263-267.
Saraç, N. & Şen, B. 2014. Antioxidant, mutagenic, antimutagenic activities, and phenolic
compounds of Liquidambar
orientalis Mill. var. orientalis. Industrial
Crops and Products 53: 60-64.
Shahidi, F. & Naczk, M. 2004.
Phenolic in Food and Nutraceuticals.
New Jersey: CRC Press. pp. 242-443.
Shui, G., Leong, L.P. & Wong,
S.P. 2005. Rapid screening and characterisation of antioxidants
of Cosmos caudatus using liquid chromatography
coupled with mass spectrometry. Journal Chromatography B. Analytical Technology Biomedical Life Science
827: 127-138.
Singh, V., Guizani, N., Essa, M.M., Hakkim, F.L. & Rahman,
M.S. 2012. Comparative analysis of total phenolics, flavonoid content and antioxidant
profile of different date varieties (Phoenix dactylifera L.) from Sultanate
of Oman. International Food Research Journal 9: 1063-1070.
Sreelatha, S. & Padma,
P.R. 2009. Antioxidant activity
and total phenolic
content of Moringa oleifera
leaves in two stages of
maturity. Plant Foods
for Human Nutrition 64: 303-311.
Velioglu, Y.S., Mazza, G., Gao,
L. & Oomah, B.D. 1998. Antioxidant activity and total phenolics
in selected fruits, vegetables and grain products. Journal
of Agriculture and Food Chemistry 46: 4113-4117.
Zielinski, A.A.F., Haminiuk, C.W.I., Alberti, A., Nogueira, A., Demiate, I.M. & Granato,
D. 2014. A comparative study
of the phenolic compounds and the in vitro
antioxidant activity of different Brazilian teas using
multivariate statistical techniques. Food
Research International 60:
246-254.
*Corresponding author; email:
noriham985@salam.uitm.edu.my
|