Evaluation of antioxidant, antibacterial and anti-tyrosinase activities of four Macaranga species

T Y Lim; Y Y Lim; Catherine M Yule

doi:10.1016/j.foodchem.2008.09.093

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Evaluation of antioxidant, antibacterial and anti-tyrosinase activities of four Macaranga species

Journal article

Peer reviewed

Evaluation of antioxidant, antibacterial and anti-tyrosinase activities of four Macaranga species

T Y Lim, Y Y Lim and Catherine M Yule

Food Chemistry, Vol.114(2), pp.594-599

2009

DOI: https://doi.org/10.1016/j.foodchem.2008.09.093

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Abstract

antibacterial activity

antioxidant activity

M. pruinosa

M. tanarius

M. triloba

macaranga gigantea

tyrosinase inhibition

The methanolic fresh leaf extracts of Macaranga gigantea, Macaranga pruinosa, Macaranga tanarius and Macaranga triloba were screened for their antioxidant properties (AOP), tyrosinase inhibition and antibacterial activities. Total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ferric-ion reducing power (FRAP), ferrous-ion chelating (FIC) and lipid peroxidation inhibition (LPI) activities were used to evaluate the AOP. Modified 3,4-dihydroxy-L-phenylalanine (L-DOPA) method was used to determine tyrosinase inhibition activity, whereas antibacterial activity was determined using the disc-diffusion technique. TPC screening of the same species from different collection sites showed no significant difference between sites. M. triloba showed the highest ascorbic acid equivalent antioxidant activity (AEAC), FRAP and LPI values. M. tanarius, which showed the lowest TPC, AEAC, FRAP and LPI activities, exhibited the best FIC activity. M. pruinosa showed the best tyrosinase inhibition activity, whereas M. triloba showed the best antibacterial activity against Gram-positive bacteria species, with minimal inhibition dosage (MID) values as low as 10 μg/disc. © 2008 Elsevier Ltd. All rights reserved.

Details

Title: Evaluation of antioxidant, antibacterial and anti-tyrosinase activities of four Macaranga species
Authors: T Y Lim (Author) - Monash University Malaysia, Malaysia
Y Y Lim (Author) - Monash University Malaysia, Malaysia
Catherine M Yule (Author) - Monash University Malaysia, Malaysia
Publication details: Food Chemistry, Vol.114(2), pp.594-599
Publisher: Elsevier BV
Date published: 2009
DOI: 10.1016/j.foodchem.2008.09.093
ISSN: 0308-8146
Organisation Unit: School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; School of Science, Technology and Engineering
Language: English
Record Identifier: 99450899002621
Output Type: Journal article

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