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Quantification of coumarinderivatives in Noni (Morinda
citrifolia) and their contribution ofquenching effect on reactive
oxygen species
Oleh :
Made Baruna Jayadilaga0908105022
Dewa Ayu Ika Pramitha0908105028
Ni Putu Pramita Dewi
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Introduction
Morinda citrifoliacommonly know as Noni hasa long history of wide use as a food in
tropical regions from Indonesia to Hawaiianisland, and is used herbal remedies fordifferent diseases.
Several classes of compounds as ingredients
have been isolated from Noni includingamino acids, anthraquinones, coumarins,fatty acids, flavonoids, iridoids, lignans andpolysaccharides.
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Many reports on antiocidative activity of Noni it
self have been published.
Therefore, in study, we focused onquantification of coumarin derivatives in Noni
and their contribution to antioxidative abilityon ROS as follows :
oCoumarin derivatives such as scopoletin,7-HC and 4-HC in Noni and its products
were determined by HPLC-Uv or
fluorescence (FL) detection. Peak puritiesof coumarin derivatives in Noni wereconfirmed with a multi-wavelength FL
detector.
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o The quenching effects of coumarin
derivatives and Noni products on reactiveoxygen species (ROS) such as superixide,singlet oxygen, hydroxyl radical andperoxynitrite were evaluated by a luminolchemiluminescent assay.
o Contribution ratio of ROS quenching effectfor scopoletin in Noni products was
estimated. This is the first repport to evaluatethe quenching effect of coumarin derivativesin Noni on ROS.
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Rumus Struktur zat-zat yangterkandung dalam buah Noni
Scopoletin Coumarin
7-hydroxycoumarin 4-hydroxycoumarin
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Materials and Methods
Noni samples
Materials and chemicals
Sample treatment for determination of
coumarin derivatives in Noni samples HPLC conditions for determination and
identification of coumarin derifatives in Nonisamples
FIA conditions for measurement ofquenching effects of coumarin derivativesand Noni samples on ROS
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Results and discussion
Determination of coumarin
derivatives in Noni samples
Quenching effect of coumarine
derivatives and Noni samples onROS
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Determination of coumarin derivativesin Noni samples
The eluent was monitored by UV andFL detectors connected succeedingly.
Determination of coumarin derivativesin extraction of root and stem of Noniand Noni products were performed.
Additionally no quantitative data of
lipoxygenase inhibition ofNoni fruit.
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The peaks corresponding to coumarinderivatives in the chromatograms ofNoni samples were identified by amulti-wavelength FL detektor, and peak
purity was calculated bya comparingthe FL spectra of coumarin derivativesin Noni with those of standards.
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u uderivatives and Noni samples onROS The quenching effects on ROS of coumarin
derivatives, commercially available Nonisamples and ASA (as a positive control)
were studied. The contribution ratio of scopoletin in Nonijuice samples (A-H) was evaluated (table4)
More information obtained in this study hassome limitations, because scopoletin wasonly determinaned as an antioxidant.
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Conclusions
The determination of scopoletin and 7-HC incommercially available Noni products wasperformed. Furthermore, the quenching
ROS were studied by a chemiluminescentassay. The profiling of quenching effect onROS might be useful for the quality controlof Noni product, and due to these data,thecontribution ratio of quenching effect forscopoletin could be evaluated. Thescopoletin was found to be a potentONOO- quencher in this study. Thesefindings might be available for the quality
evaluation and control of Noni Products.
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suksma