Phytochemical analysis and antioxidant capacity ofTabernaemontana catharinensis A. DC. Fruits and branches

• Main Authors: MARIANA PIANA, ALINE A. BOLIGON, THIELE F. DE BRUM, MARINA ZADRA, BIANCA V. BELKE, AMANDA L.F. FROEDER, JANAÍNA K. FROHLICH, LETÍCIA T. NUNES, LAUREN PAPPIS, ALEXANDRA A. BOLIGON, MARGARETH L. ATHAYDE
• Format: Article
• Language: English
• Published: Academia Brasileira de Ciências 2014-06-01
• Series: Anais da Academia Brasileira de Ciências
• Subjects: capacidade antioxidante; apocynaceae; ácido clorogênico; Tabernaemontana catharinensis
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200881&lng=en&tlng=en

The antioxidant capacity of the crude extract and fractions ofTabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g) in the n-butanol. In the fruits, chlorogenic acid in the chloroform (1.67 mg/g); rutin in the ethyl acetate (3.45 mg/g) and n-butanol (8.98 mg/g) fractions. The present study showed that these quantified compounds can contribute to antioxidant capacity which was higher in the branches than in the fruits.