Flavonoids and phenolic acids from Labisia pumila (Kacip Fatimah)

Chua LS 1 , Latiff NA 2 , Lee SY 2 , Lee CT 3 , Sarmidi MR 2 , Aziz RA 2

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
Food Chem, 2011 Aug 1;127(3):1186-92.
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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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