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Antioxidant and antibacterial activity of Rhoeo spathacea (Swartz) Stearn leaves

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Abstract

The decoction and infusion of Rhoeo spathacea (Swartz) Stearn leaves have been recognized as a functional food particularly in South America, but has not yet gained international popularity as a beverage. The primary aim of this study was to establish the viability of R. spathacea aqueous leaf extracts as a beverage, in terms of its antioxidant activity and antibacterial activity. The antioxidant contents of aqueous and methanol leaf extracts were evaluated by the total phenolic content (TPC) and total flavonoid content (TFC) assays. The antioxidant activities measured were DPPH radical scavenging activity (FRS), ferric reducing power (FRP) and ferrous ion chelating (FIC) activity. The aqueous leaf extracts in the forms of decoction and infusion, were found to have comparable TPC and antioxidant activity with other herbal teas previously reported by our research group. Both decoction and infusion also exhibited antibacterial activity against six species of Gram positive and four species of Gram negative bacteria, notably methicillin-resistant Staphylococcus aureus and Neisseria gonorrhoeae. A total of four different known phenolic compounds were identified by HPLC and MS, three of which have not been previously reported to be found in this plant. Both the decoction and infusion of the leaves R. spathacea have potential to be popularized into a common beverage.

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Acknowledgments

The authors wish to thank Monash University Sunway campus for the financial support. We have no conflict of interest to declare.

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Authors and Affiliations

  1. School of Science, Monash University Sunway Campus, Bandar Sunway, 46150, Petaling Jaya, Selangor, Malaysia

    Joash Ban Lee Tan, Yau Yan Lim & Sui Mae Lee

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  1. Joash Ban Lee Tan
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  2. Yau Yan Lim
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  3. Sui Mae Lee
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Correspondence to Yau Yan Lim.

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Tan, J.B.L., Lim, Y.Y. & Lee, S.M. Antioxidant and antibacterial activity of Rhoeo spathacea (Swartz) Stearn leaves. J Food Sci Technol 52, 2394–2400 (2015). https://doi.org/10.1007/s13197-013-1236-z

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  • DOI: https://doi.org/10.1007/s13197-013-1236-z

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