Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah)

Lee Suan Chua; Norliza Abdul Latiff; Sze Yean Lee; Chew Tin Lee; Mohamad Roji Sarmidi; Ramlan Abdul Aziz

doi:10.1016/j.foodchem.2011.01.122

Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah)

Food Chem. 2011 Aug 1;127(3):1186-92. doi: 10.1016/j.foodchem.2011.01.122. Epub 2011 Feb 1.

Authors

Lee Suan Chua¹, Norliza Abdul Latiff², Sze Yean Lee², Chew Tin Lee³, Mohamad Roji Sarmidi², Ramlan Abdul Aziz²

Affiliations

¹ Metabolites Profiling Laboratory, Chemical Engineering Pilot Plant, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia. Electronic address: chualeesuan@yahoo.com.
² Metabolites Profiling Laboratory, Chemical Engineering Pilot Plant, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia.
³ Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia.

PMID: 25214112
DOI: 10.1016/j.foodchem.2011.01.122

Abstract

Both total phenolic content (TPC) and total flavonoid content (TFC) of Labisia pumila extracts were determined spectrophotometrically. L. pumila leaves extracted in 60% methanol (MeOH) were fractionated on C18 cartridge and the antioxidant property of each fraction was determined by measuring free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity. The 40% MeOH fraction exhibited the highest scavenging activity. Nine flavonols (quercetin, myricetin and kaempferol), two flavanols (catechin and epigallocatechin) and nine phenolic acids were identified from this active fraction by UPLC-ESI-MS/MS, and confirmed by comparison with the mass spectra of standard aglycones, theoretical fragments generated from MS Fragmenter software, and literature values.

Keywords: Flavanols; Flavonols; Labisia pumila; Phenolic acids; UPLC–ESI-MS/MS.