Physicochemical and antioxidant characterization of Justicia spicigera

• Published in: Food chemistry Vol. 218; pp. 305 - 312
• Main Authors: Baqueiro-Peña, Itzamná, Guerrero-Beltrán, José Á.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2017
• Subjects: Antioxidant activity; Antioxidants - analysis; Azulenes - analysis; Chemical Phenomena; Chromans - analysis; Color; Cyclohexanols - analysis; Gallic Acid - analysis; Gas chromatography; Gas Chromatography-Mass Spectrometry; Justicia - chemistry; Justicia spicigera; Mass spectroscopy; Monoterpenes - analysis; Phenols - analysis; Phytol - analysis; Pigments; Plant Extracts - analysis; Plant Extracts - pharmacology; Plant Leaves - chemistry; Pigments; Gas chromatography; Mass spectroscopy; Justicia spicigera; Antioxidant activity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.09.078

•Justicia Spicigera had high antioxidant characteristics.•Extracts were green-iridescent, green-yellow, pink at different intensities.•Phenolics and antioxidants were greater in dry samples of J. spicigera.•High antioxidant capacity was obtained in the ethanol:water blends.•Main chemicals in fresh J. spicigera were azulene, phytol and eucalyptol. Extracts with water:ethanol (100:0, 70:30, 50:50, 30:70, 0:100) solutions from fresh (F), just dried (JD), dried and stored for one year (DS) Justicia spicigera leaves were obtained using the stirring and ultrasound techniques. Extracts were analyzed in physicochemical and antioxidant characteristics. Identification of chemical compounds by gas chromatography–mass spectroscopy (GC–MS) was also performed. 2.14±0.91, 5.67±1.70, and 8.52±4.97g Gallic acid equivalents/100g dry weight (d.w.) of phenolic compounds were found, in average, for F, JD, and DS J. spicigera, respectively. 2.22±1.31, 2.58±2.11, and 8.48±3.78g Trolox equivalents/100g d.w. were detected with the ABTS method and 0.49±0.33, 1.23±0.87, and 0.88±0.94g with the DPPH method for F, JD and DS J. spicigera, respectively. Eucalyptol, phytol, and azulene were identified as the main compounds. J. spicigera showed colors (green-iridescent, green-yellow, or pink of different intensities) and antioxidant characteristics depending on the solvent concentration. Extracts could be used in the food and pharmaceutical industries.