THE FLOWER OF RADERMACHERA IGNEA (KURZ) STEENIS, A NEW SOURCE OF ZEAXANTHIN
Keywords:
Radermachera ignea (Kurz) Steenis, Peep Thong, antioxidant, carotenoidsAbstract
The flower of Radermachera ignea (Kurz) Steenis or “Peep Thong”, the emblem of Suranaree University of Technology, was selected for the study as a potential new source of antioxidant. The main antioxidant component was isolated from the ethyl acetate extract of the flower and its chemical structure was determined by spectroscopic data as zeaxanthin (β, β-carotene-3,3’-diol), one of the two significant carotenoids present in the macula lutea of the retina of human eyes. The antioxidant study confirmed the activity of the isolated compound with the IC50 of 1.13 nonantioxidant/mol DPPH. This is the first report to identify the bioactive constituent in this plant.
References
Ames, B.N., Shigenaga, M.K., Hagen, T.M.(1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proc.Natl. Acad. Sci. USA, 90: 7915-7922.
Banerjee, A., Dasgupta, N., and De, B. (2005).In vitro study of antioxidant activity ofSyzygium cumini fruit. Food Chemistry,90:727-733.
Cuendet, M., Hostettmann, K., and Potterton., and Dyatmiko, W. (1997). Iridoid glucosides with free radical scavenging properties from Fagraea blumei. Helv.Chim. Acta, 80:1144-1152.
Eisenreich, W., Bacher, A., Berry, A., Bretzel,W., Hümbelin, M., Lopez-Ulibarri, R.,Mayer A.F, and Yeliseev A. (2002).Biosynthesis of zeaxanthin via mevalonatein Para coccus species strain PTA-3335.A product-based retro biosynthetic study.J. Org. Chem., 67: 871-875.
Hostettmann, K. (1999). Strategy for the biological and chemical evaluation of plant extracts. The International Conference on Bioversity and Bioresources:Conservation and Utilization, 23-37November 1997, Phuket, Thailand.
Humphries, J.M., and Khachik, F. (2003).Distribution Of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products.J. Agric. Food Chem., 51: 1322-1327.
Jiménez-Escrig, A., Jiménez- Jiménez, I.,Sánchez-Moreno, C, and Saura-Calixto,F. (2000). Evaluation of free radical scavenging of dietary carotenoids bythe stable radical 2,2-diphenyl-1-picrylhydrazyl. J. Sci. Food. Agric., 80:1686-1690.
Lam, K-W., and But P. (1999). The content of zeaxanthin in Gou Qi Zi, a potential health benefit to improve visual acuity.Food Chemistry, 67: 173-176.
Moss, G.P. (1976). Carbon-13 NMR spectra of carotenoids. Pure Appl. Chem., 47:97-102.
Roberts, R.L., Green, J., and Lewis, B.(2009). Lutein and zeaxanthin in eye and skin health. Clinics in Dermatology,27: 195-201.
Sajilata M.G., Singhal R.S., and Kamat M.Y. (2008). The carotenoid pigment zeaxanthin—a review. ComprehensiveReviews In Food Science And Food Safety, 7: 29-49.
Weller, P., and Breithaupt, D.E. (2003)Identification and quantification of zeaxanthin esters in plants using liquid chromatography–mass spectrometry. J.Agri. Food. Chem., 51: 7044-7049.
