quantification of coumarin derivatives in noni (morinda

8/3/2019 Quantification of Coumarin Derivatives in Noni (Morinda

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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

quantification of coumarin derivatives in noni (morinda

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