Skip to main content
SpringerLink
Log in

Analytical Methods for Enzyme and DPPH Radical Scavenging Activities of Natural Pigments from Some Plants

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

The enzyme activities in different fractions of Dioscorea japonica Thunb. and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity in 15 natural plant pigments from black rice, purple sweet potato, yellow bitter melon, yellow paprika, red cabbage, yellow gardenia, blue gardenia, Chinese foxglove, mulberry leave, onion peel, grape peel, mulberry, red beet, gromwell, and cactus were determined. The antioxidant activity in the cosmetic composition of mulberry leaves, grape peel, mulberry, and red cabbage pigments was relatively high in comparison with all other studied plants. Enzyme activities in investigated plants were evaluated as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). The cosmetic composition of mulberry leaf pigment had the highest SOD enzyme activity of 67.1% while onion peel pigment showed the lowest SOD enzyme activity of 15.3%. The activity of CAT and APX from cosmetic composition of natural plant pigments has also been investigated. Both CAT and APX showed higher values in the cactus, mulberry, and red cabbage cosmetic compositions in comparison with other plant pigments. The cosmetic composition in EtOAc extract of D. japonica Thunb. had the highest SOD enzyme activity while the BuOH and EtOH extracts were comparatively low. CAT and APX activities showed significantly high values in EtOH and EtOAc extracts. The antioxidant enzyme activities of D. japonica Thunb. differ significantly in different plant pigments during their extraction. In conclusion, we showed that the plant pigments and D. japonica Thunb. had the potent biological activities. Therefore, these plant resources having anti-aging components could be good materials for development of source of natural cosmetics.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Araghiniknam M, Chung S, Nelson-White T, Eskelson C, Watson RR (1996) Antioxidant activity of dioscorea and dehydroepiandrosterone (DHEA) in older humans. Life Sci 59:PL147–157

    Article  CAS  Google Scholar 

  • Bhandari MR, Kawabata J (2004) Organic acid, phenolic content and antioxidant activity of wild yam (Dioscorea spp.) tubers of Nepal. Food Chem 88:163–168

    Article  CAS  Google Scholar 

  • Boo HO, Hwang SJ, Bae CS, Park SH, Song WS (2011) Antioxidant activity according to each kind of natural plant pigments. Kor J Plant Res 24:134–141

    Google Scholar 

  • Bovy AG (2005) Plant pigments and their manipulation: annual plant reviews. Phytochem 66:2602

    Article  CAS  Google Scholar 

  • Bradford MM (1976) A rapid and sensitive method for the quantification of microgram quantities of protein-dye binding. Anal Biochem 72:248–254

    Article  CAS  Google Scholar 

  • Brand-WIlliams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci & Tech (London) 28:25–30

    CAS  Google Scholar 

  • Cai YZ, Sun M, Corke H (2003) Antioxidant activity of betalains from plants of the Amaranthaceae. J Agric Food Chem 51:2288–2294

    Article  CAS  Google Scholar 

  • Chan YC, Hsu CK, Wang MF, Su TY (2004) A diet containing yam reduces the cognitive deterioration and brain lipid peroxidation in mice with senescence accelerated. Inter J Food Sci Tech 39:99–107

    Article  CAS  Google Scholar 

  • Chang C-C, Chen W-C, Ho T-F, Wu H-S, Wei Y-H (2011) Development of natural anti-tumor drugs by microorganisms. J Biosci Bioeng 111:501–511

    Article  CAS  Google Scholar 

  • Chen GX, Asada K (1989) Ascorbate peroxidase in tea leaves: occurrence of two isozymes and the differences in their enzymatic and molecular properties. Plant Cell Physiol 30:987–998

    CAS  Google Scholar 

  • Chen YT, Kao WT, Lin KW (2008) Effects of pH on the total phenolic compound. Antioxidative ability and the stability of dioscorin of various yam cultivars. Food Chem 107:250–257

    Article  CAS  Google Scholar 

  • Choi JH, Hwang YP, Park BH, Choi CY, Chung YC, Jeong HG (2011) Anthocyanins isolated from the purple-fleshed sweet potato attenuate the proliferation of hepatic stellate cells by blocking the PDGF receptor. Environ Toxicol Pharmacol 31:212–219

    Article  CAS  Google Scholar 

  • Chou ST, Chiang BH, Chung YC, Chen PC, Hsu CK (2006) Effects of storage temperatures on the antioxidative activity and composition of yam. Food Chem 98:618–623

    Article  CAS  Google Scholar 

  • Egley GH, Paul RN, Vaughn KC, Duke SO (1983) Role of peroxidase in the development of water-impermeable seed coats in Sida spinos L. Planta 157:224–232

    Article  CAS  Google Scholar 

  • Farombi EO, Britton G, Emerole GO (2000) Evaluation of the antioxidant activity and partial characterization of extracts from browned yam flour diet. Food Res Inter 33:493–499

    Article  CAS  Google Scholar 

  • Hou WC, Hsu FL, Lee MH (2002) Yam (Dioscorea batatas) tuber mucilage exhibited antioxidant in vitro. Planta Med 68:1072–1076

    Article  CAS  Google Scholar 

  • Hsu FL, Lin YH, Lee MH, Lin CL, Hou WC (2002) Both dioscorin, the tuber storage protein of yam (Dioscorea alata cv. Tainong no. 1), and its peptic hydrolysates exhibited angiotensin converting enzyme inhibitory activities. J Agric Food Chem 50:6109–6113

    Article  CAS  Google Scholar 

  • Hsu CL, Chen W, Weng YM, Tseng CY (2003) Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chem 83:85–92

    Article  CAS  Google Scholar 

  • Iwu MM, Okunji CO, Ohiaeri GO, Akah P, Corley D, Tempesta MS (1999) Hypoglycaemic activity of dioscoretine from tubers of Dioscrea dumetorum in normal and alloxan diabetic rabbits. Planta Medica 56:264–267

    Article  Google Scholar 

  • Ju JH, Cho HH, Lee YS (2010) Progress on phytochemical and atopic dermatitis-related study of the root of Lithospermum erythrorhizon. Kor J Pharmacogn 41:73–88

    Google Scholar 

  • Kim SY, Cho JA (2008) Research paper: a study based on natural dyes usage shown with shade makeup. J Kor Soc Cosm 14:106–113 (in Korean)

    Google Scholar 

  • Kim J-M, Chang S-M, Kim I-H, Kim Y-E, Hwang J-H, Kim K-S, Kim W-S (2007) Design of optimal solvent for extraction of bio-active ingredients from mulberry leaves. Biochem Engin J 37:271–278

    Article  CAS  Google Scholar 

  • Kim MH, Jo SH, Jang HD, Lee MS, Kwon YI (2010) Antioxidant activity and alpha-glucosidase inhibitory potential of onion (Allium cepa L.) extracts. Food Sci Biotech 19:159–164

    Article  CAS  Google Scholar 

  • Matkowski A, Piotrowska M (2006) Antioxidant and free radical scavenging activities of some medicinal plants from the Lamiaceae. Fitoterapia 77:346–353

    Article  Google Scholar 

  • McAnuff MA, Omoruyi FOStA, Morrison EY, Asemota HN (2002) Plasma and liver distributions in streptozotocin-induced diabetic rats fed sapogenin extract of the Jamaican bitter yam (Dioscorea polygonoides). Nutr Res 22:1427–1434

    Google Scholar 

  • Mishra NP, Mishra RK, Singhal GS (1993) Changes in the activities of anti-oxidant enzymes during exposure of intact wheat leaves to strong visible light at different temperatures in the presence of protein synthesis inhibitors. Plant Physiol 102:903–910

    CAS  Google Scholar 

  • Musa KH, Abdullah A, Jusoh K, Subramaniam V (2011) Antioxidant activity of pink-flesh guava (Psidium guajava L.): effect of extraction techniques and solvents. Food Anal Methods 4:100–107

    Article  Google Scholar 

  • Oki T, Masuda M, Furuta S, Nishibia Y, Terahara N, Suda I (2002) Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars. Food Chem Tox 67:1752–1756

    CAS  Google Scholar 

  • Park BR, Kim KS, Park HR, Shin KO, Ahn KM, Kim KY (2010) A study on lip-balm usability from Lithospermum erthrohizon. The J Cosmet Sci 6:239–247 (in Korean)

    Google Scholar 

  • Rhim TJ, Choi MY (2010) The antioxidative effects of Ampelopsis brevipedunculata extracts. Kor J Plant Res 23:445–450

    Google Scholar 

  • Saija AD, Trombetta A, Tomaino RL, Cascio P, Princi N, Uccella FB, Castelli F (1998) ‘In vitro’ evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleu-ropein and hydroxytyrosol. Int J Pharmacol 166:123–133

    Article  CAS  Google Scholar 

  • Sanchez CS, Gozalez AMT, Garcia-Parrilla MC, Granados JJQ, Serrana HLG, Martinez MCL (2007) Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal Chemical Acta 593:103–107

    Article  Google Scholar 

  • Singh BN, Singh BR, Singh RL, Prakash D, Singh DP, Sarma BK, Upadhyay G, Singh HB (2009) Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. Food Chem Toxicol 47:1161–1167

    Article  CAS  Google Scholar 

  • Sompong R, Siebenhandl-Ehn S, Linsberger-Martin G, Berghofer E (2011) Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem 124:132–140

    Article  CAS  Google Scholar 

  • Wheeler GL, Jones MA, Smirnoff N (1998) The biosynthetic pathway of vitamin C in higher plants. Nature 393:363–369

    Article  Google Scholar 

  • Yoon HH, Kim MS (1999) Some natural food colorants. Food Ind Nutr 4:24–34 (in Korean)

    Google Scholar 

  • Zhao S, Yin J, Zhang J, Ding X, Wu Y, Shao B (2012) Determination of 23 dyes in chili powder and paste by high-performance liquid chromatography–electrospray ionization tandem mass spectrometry. Food Anal Methods doi:10.1007/s12161-011-9337-7

Download references

Acknowledgments

This research was supported by Bio-industry Technology Development Program of IPET, Ministry for Food, Agriculture, Forestry, and Fisheries, Republic of Korea.

Author information

Authors and Affiliations

  1. PHYTO M&F Co. Ltd., BI Center, Chosun University, #375 Seosuk-Dong, Dong-Gu, Gwangju, 501-759, South Korea

    Hee-Ock Boo

  2. Naju Foundation of Natural Dyeing Culture, Naju, 520-931, South Korea

    Buk-Gu Heo

  3. Institute for Drug Research, School of Pharmacy, The Hebrew University–Hadassah Medical School, Jerusalem, Israel

    Shela Gorinstein

Authors
  1. Hee-Ock Boo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Buk-Gu Heo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Shela Gorinstein
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Hee-Ock Boo or Shela Gorinstein.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Boo, HO., Heo, BG. & Gorinstein, S. Analytical Methods for Enzyme and DPPH Radical Scavenging Activities of Natural Pigments from Some Plants. Food Anal. Methods 5, 1354–1361 (2012). https://doi.org/10.1007/s12161-012-9377-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-012-9377-7

Keywords

Search

Navigation