Antioxidant Activities of the Methanol Extracts of Various Parts of Phalaenopsis Orchids with White, Yellow, and Purple Flowers
| Autor: | Tung-Chuan Hsiung, Yen-Chang Lin, Meng-Yuan Huang, Kuan-Hung Lin, Hoang Chinh Nguyen, Chi-Ming Yang, Tin-Han Shih, Fun-Chi Tsao |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Chlorophyll b biology fungi food and beverages 04 agricultural and veterinary sciences Plant Science Horticulture Secondary metabolite biology.organism_classification 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology chemistry Pedicel Polyphenol Anthocyanin medicine Phalaenopsis Agronomy and Crop Science Carotenoid medicine.drug Hybrid |
| Zdroj: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 46:457-465 |
| ISSN: | 1842-4309 0255-965X |
| DOI: | 10.15835/nbha46211038 |
| Popis: | Phalaenopsis (Phal.) orchids including white, yellow, and purple flowers are some of the most important commercial orchids worldwide. These flowering plants can be considered to be promising sources of antioxidants since several medicinal orchids were shown to have potential antioxidant activities. The antioxidant activities and several secondary metabolite compounds of the methanolic extracts of four parts (the root, pedicel, leaf, and flower) of three hybrids of white (Phal. ‘City More’), yellow (Phal. ‘Sogo Meili’), and purple (Phal. ‘Queen Beer’) flowering orchids were investigated. Results showed that the highest levels of chlorophyll a and chlorophyll b were respectively obtained in leaf extracts of white and purple orchids, whereas carotenoid showed the highest content in the flower extract of the yellow orchid. Among all tested extracts, flavonoids and anthocyanin demonstrated the highest levels in the flower extract of the purple orchid, whereas the highest level of polyphenols was observed in the flower extract of the yellow orchid. The leaf extract of the white orchid was the most effective extract with a 50% inhibitory concentration in the DPPH-scavenging activity assay, while the highest ferrous iron-chelating effect was observed in flower extracts of the yellow orchid and purple orchid, and the pedicel extract of the purple orchid. In the reducing power assay, the flower extract of the white orchid showed the most potent extract, followed by the leaf extract of the yellow orchid and the flower extract of the purple orchid. Relationships between flower colors and antioxidant activities of these orchids showed them to be potential sources of antioxidants for both medicinal use and stress-tolerance in these orchids. |
| Databáze: | OpenAIRE |
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