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KMID : 1007520140230020577
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Food Science and Biotechnology
2014 Volume.23 No. 2 p.577 ~ p.585
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Evaluation of Nutraceutical Properties of Laportea interrupta (L.) Chew
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Charyacheri Swathi Krishna
Thankarajan Sajeesh
Thangaraj Parimelazhagan
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Abstract
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In the present study Laportea interrupta was analysed for nutritional, antioxidant, and antipyretic properties. Leaves contained significant amount of carbohydrates (19.80 g/100 g), proteins (31.30 g/100 g), starch (15.40 g/ 100 g), essential amino acids, and minerals. Ethanol extracts of flowers and roots revealed high total phenolic (46.35mg gallic acid equivalents/g of extract) and flavonoid contents (96.67mg rutin equivalents/g of extract) respectively. Antioxidant assays showed that ethanol root extract possessed a strong 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (IC50: 32.34 μg/mL), a 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity (1,072.57 μM trolox equivalents/g of extract), and a ferric reducing ability (9,456.01 mM Fe(II)/ g of extract). Antipyretic studies revealed that ethanol root and leaf extracts at a dosage of 400 mg/kg in rats reduced the pyrexia induced by Brewer’s yeast by 68.0 and 57.4%, respectively. Thus, nutraceutical potential of L. interrupta and ethnobotanical information about its use as an antipyretic was confirmed.
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KEYWORD
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antioxidant, antipyretic, flavonoid, Laportea interrupta, phenolic
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