Quantification of coumarin derivatives in Noni (Morinda citrifolia) and their contribution of quenching effect on reactive oxygen species

Oleh : Made Baruna Jayadilaga 0908105022 Dewa Ayu Ika Pramitha 0908105028 Ni Putu Pramita Dewi

Introduction
Morinda citrifolia commonly know as Noni has a long history of wide use as a food in tropical regions from Indonesia to Hawaiian island, and is used herbal remedies for different diseases. Several classes of compounds as ingredients have been isolated from Noni including amino acids, anthraquinones, coumarins, fatty acids, flavonoids, iridoids, lignans and polysaccharides.

Many reports on antiocidative activity of Noni it self have been published. Therefore, in study, we focused on quantification of coumarin derivatives in Noni and their contribution to antioxidative ability on ROS as follows : oCoumarin derivatives such as scopoletin, 7-HC and 4-HC in Noni and its products were determined by HPLC-Uv or fluorescence (FL) detection. Peak purities of coumarin derivatives in Noni were confirmed with a multi-wavelength FL detector.

o The quenching effects of coumarin derivatives and Noni products on reactive oxygen species (ROS) such as superixide, singlet oxygen, hydroxyl radical and peroxynitrite were evaluated by a luminol chemiluminescent assay. o Contribution ratio of ROS quenching effect for scopoletin in Noni products was estimated. This is the first repport to evaluate the quenching effect of coumarin derivatives in Noni on ROS.

Rumus Struktur zat-zat yang terkandung dalam buah Noni

Scopoletin

Coumarin

7-hydroxycoumarin hydroxycoumarin

4-

Materials and Methods

Noni samples Materials and chemicals Sample treatment for determination of coumarin derivatives in Noni samples HPLC conditions for determination and identification of coumarin derifatives in Noni samples FIA conditions for measurement of quenching effects of coumarin derivatives and Noni samples on ROS

Results and discussion

Determination

of coumarin derivatives in Noni samples effect of coumarine derivatives and Noni samples on ROS

Quenching

Determination of coumarin derivatives in Noni samples

The eluent was monitored by UV and FL detectors connected succeedingly. Determination of coumarin derivatives in extraction of root and stem of Noni and Noni products were performed. Additionally no quantitative data of lipoxygenase inhibition ofNoni fruit.

The peaks corresponding to coumarin derivatives in the chromatograms of Noni samples were identified by a multi-wavelength FL detektor, and peak purity was calculated bya comparing the FL spectra of coumarin derivatives in Noni with those of standards.

Quenching effect of coumarine derivatives and Noni samples on ROS

The quenching effects on ROS of coumarin derivatives, commercially available Noni samples and ASA (as a positive control) were studied. The contribution ratio of scopoletin in Noni juice samples (A-H) was evaluated (table 4) More information obtained in this study has some limitations, because scopoletin was only determinaned as an antioxidant.

Conclusions
The determination of scopoletin and 7-HC in commercially available Noni products was performed. Furthermore, the quenching ROS were studied by a chemiluminescent assay. The profiling of quenching effect on ROS might be useful for the quality control of Noni product, and due to these data,the contribution ratio of quenching effect for scopoletin could be evaluated. The scopoletin was found to be a potent ONOO- quencher in this study. These findings might be available for the quality evaluation and control of Noni Products.

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