Khảo sát thành phần hóa học và hoạt tính kháng oxy hóa của cao chiết ethanol từ cây rau răm (Persicaria odorata)
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Abstract
This study aimed to investigate the chemical composition and antioxidant activity of the ethanol extract from Persicaria odorata. The contents of polyphenols, flavonoids, saponins, and polysaccharides were determined using spectrophotometric methods. Antioxidant activity was evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), ferric reducing antioxidant power (FRAP), reducing power (RP), and total antioxidant capacity (TAC) assays. The extract contained flavonoids (579.17 ± 8.33 mg QE/g), polyphenols (94.35 ± 4.49 mg GAE/g), saponins (9.44 ± 2.66 mg ACE/g), and polysaccharides (49.58 ± 2.78 mg GE/g). The extract showed antioxidant activity in all assays, with the strongest in the ABTS assay (EC₅₀ = 129.89 ± 0.73 µg/mL). Correlation analysis revealed strong associations between polyphenol and flavonoid contents and antioxidant activity, suggesting their important contributions. These findings provide a scientific basis for the potential utilization of P. odorata as a natural source of antioxidants.
Tóm tắt
Nghiên cứu nhằm khảo sát thành phần hóa học và hoạt tính kháng oxy hóa của cao chiết ethanol cây rau răm (Persicaria odorata). Hàm lượng các hợp chất polyphenol, flavonoid, saponin và polysaccharide được xác định bằng phương pháp quang phổ. Hoạt tính kháng oxy hóa của cao chiết được đánh giá bằng phương pháp trung hòa gốc tự do DPPH (2, 2-Diphenyl-1-Picrylhydrazyl), ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)), phương pháp tiềm năng khử sắt FRAP (Ferric reducing antioxidant power), khả năng khử (RP) và kháng oxy hóa tổng (TAC). Kết quả cho thấy trong 1 g cao chiết của cây rau răm, có hàm lượng flavonoid (579,17±8,33 mg QE/g, polyphenol (94,35±4,49 mg GAE/g), saponin (9,44±2,66 mg ACE/g) và polysaccharide (49,58±2,78 mg GE/g). Cao chiết có hoạt tính kháng oxy hóa rõ rệt ở tất cả các phương pháp, mạnh nhất ở thử nghiệm ABTS (EC₅₀=129,89±0,73 µg/mL). Phân tích cho thấy hàm lượng polyphenol và flavonoid có mối tương quan chặt với hoạt tính kháng oxy hóa, khẳng định vai trò của hai nhóm hợp chất này. Kết quả nghiên cứu là cơ sở để ứng dụng cây rau răm như một nguồn chất kháng oxy hóa tự nhiên.
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