Plant Foods for Human Nutrition

, Volume 67, Issue 1, pp 57–63 | Cite as

Volatile Compounds and Antioxidative Activity of Porophyllum tagetoides Extracts

  • M. Jimenez
  • A. P. Guzman
  • E. Azuara
  • O. Garcia
  • M. R. Mendoza
  • C. I. Beristain
Original Paper


Porophyllum tagetoides is an annual warm-weather herb that has an intense typical smell. Its leaves are commonly used in soup preparation and traditional medicine for treatment of inflammatory diseases. Its volatile compounds and antioxidant properties were evaluated in crude, aqueous and ethanol leaf extract and an oil emulsion using different antioxidant assays in vitro, such as: DPPH radical scavenging activity, redox potential, polyphenol content, reducing power and optical density. A high antioxidative activity was found when comparing leaves with stems. The crude extract from leaves showed a very high reducing power (2.88 ± 0.20 O.D.) and DPPH radical-scavenging activity (54.63 ± 4.80%), in concordance with a major concentration of vitamin C (23.97 ± 0.36 mg/100 g). Instead, the highest polyphenol content (264.54 ± 2.17 mg GAE/g of sample) and redox potential (561.23 ± 0.15 mV) were found by the ethanol and aqueous extract, respectively. Aldehydes and terpenes such as nonanal, decanal, trans-pineno, β-myrcene and D-limonene were the major volatiles found. This study suggests that Porophyllum tagetoides extracts could be used as antioxidants.


Antioxidant activity DPPH Extracts Pipicha Volatile compounds 



This work was supported by the financial aid we received from PROMEP.


  1. 1.
    Schirrmacher G, Skurk T, Hauner H, Graßmann J (2010) Effect of Spinacia oleraceae L. and Perilla frutescens L. on antioxidants and lipid peroxidation in an intervention study in healthy individuals. Plant Food Hum Nutr 65:71–76CrossRefGoogle Scholar
  2. 2.
    Blokhina O, Virolainen E, Fagerstedt KV (2003) Antioxidants, oxidative damage and oxygen deprivation stress: A review. Ann Bot 91(2):179–194. doi: 10.1093/aob/mcf118 CrossRefGoogle Scholar
  3. 3.
    Moskovitz J, Yim KA, Choke PB (2002) Free radicals and disease. Arch Biochem Biophys 397:354–359CrossRefGoogle Scholar
  4. 4.
    Simic MG (1988) Mechanisms of inhibition of free-radical processed in mutagenesis and carcinogenesis. Mutat Res 202:377–386CrossRefGoogle Scholar
  5. 5.
    Jadhav SJ, Nimbalkar SS, Kulkarni AD, Madhavi DL (1995) Lipid oxidation in biological and food systems. In: Madhavi DL, Deshpande SS, Salunhe DK (eds) Food antioxidants: technological, toxicological, and health perspectives, 1st edn. Marcel Dekker Inc, New York, pp 5–63Google Scholar
  6. 6.
    Wangensteen H, Samuelsen AB, Malterud KE (2004) Antioxidant activity in extracts from coriander. Food Chem 88:293–297. doi: 10.1016/j.foodchem.2004.01.047 CrossRefGoogle Scholar
  7. 7.
    Beevi SS, Mangamoori LN, Gowda BB (2010) Polyphenolics profile, antioxidant and radical scavenging activity of leaves and stem of Raphanus sativus L. Plant Foods Hum Nutr 65:8–17CrossRefGoogle Scholar
  8. 8.
    AOAC (1984) Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Arlington, VAGoogle Scholar
  9. 9.
    Maisuthisakul P, Suttajit M, Pongsawatmanit R (2007) Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chem 100:1409–1418CrossRefGoogle Scholar
  10. 10.
    Kitts DD, Wijewickreme AN, Hu C (2000) Antioxidant properties of a North American ginseng extract. Mol Cell Biochem 203:1–10CrossRefGoogle Scholar
  11. 11.
    Manzocco L, Anese M, Nicoli MC (1998) Antioxidant properties of tea extracts as affected by processing. Lebensm Wiss Technol 31:694–698CrossRefGoogle Scholar
  12. 12.
    Liyana-Pathirana CM, Shahidi F, Alasalvar C (2006) Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice. Food Chem 99:121–128. doi: 10.1016/j.foodchem.2005.06.046 CrossRefGoogle Scholar
  13. 13.
    Wong PYY, Kitts DD (2006) Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chem 97:505–515. doi: 10.1016/j.foodchem.2005.05.031 CrossRefGoogle Scholar
  14. 14.
    Guerra NB, Melo EA, Mancini-Filho J (2005) Antioxidant compounds from coriander (Coriandrum sativum L) etheric extract. J Food Compos Anal 18(2–3):193–199. doi: 10.1016/j.jfca.2003.12.006 CrossRefGoogle Scholar
  15. 15.
    Terão J (1989) Antioxidant activity of B-carotene related carotenoids in solution. Lipids 24:659–661CrossRefGoogle Scholar
  16. 16.
    Loayza I, De Groot W, Lorenzo D, Dellacassa E, Mondello L, Dugo G (2000) Composition of the essential oil of Porophyllum ruderale (Jacq.) Cass. from Bolivia. Flavour Fragr J 14(6):393–398. doi: 10.1002/SICI)1099-1026 CrossRefGoogle Scholar
  17. 17.
    Msaada K, Hosni K, Taarit MB, Chahed T, Kchouk ME, Marzouk B (2007) Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity. Food Chem 102(4):1131–1134. doi: 10.1016/j.foodchem.2006.06.046 CrossRefGoogle Scholar
  18. 18.
    Marinova EM, Yanishlieva NV (1997) Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil. Food Chem 58:245–248CrossRefGoogle Scholar
  19. 19.
    Kim DO, Lee CY (2004) Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. Crit Rev Food Sci 44:253–273CrossRefGoogle Scholar
  20. 20.
    Kedage V, Tilak J, Dixit G, Devasagayam T, Mhatre MA (2007) Study of antioxidant properties of some varieties of grapes (Vitis vinifera L.). Crit Rev Food Sci 47(2):175–185CrossRefGoogle Scholar
  21. 21.
    Čanadanović-Brunet JM, Djilas SM, Četković GS, Tumbas VT, Mandić AI, Čanadanović VM (2006) Antioxidant activities of different Teucrium montanum L. extracts. Int J Food Sci Technol 41:667–673. doi: 10.1111/j.1365-2621.2006.01133.x CrossRefGoogle Scholar
  22. 22.
    Parthasarathy S, Azizi JB, Ramanathan S, Ismail S, Sasidharan S, Mohd.Said MI, Mansor SM (2009) Evaluation of antioxidant and antibacterial activities of aqueous, methanolic and alkaloid extracts from Mitragyna speciosa (Rubiaceae Family) leaves. Molecules 14:3964–3974CrossRefGoogle Scholar
  23. 23.
    Fioravanti L, Cappelletti V, Miodini P, Ronchi E, Brivio M, Di Fronzo G (1998) Genistein in the control of breast cancer cell growth: Insights into the mechanism of action in vitro. Cancer Lett 130:143–152CrossRefGoogle Scholar
  24. 24.
    Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR (2000) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11(9–10):340–346CrossRefGoogle Scholar
  25. 25.
    Mier S, Kanner J, Akiri B, Hadas SP (1995) Determination and involvement of aqueous reducing compounds in oxidative defense systems of senescing leaves. J Agric Food Chem 43:1813–1815CrossRefGoogle Scholar
  26. 26.
    Yu-Ling L, Gi-Wei H, Zeng-Chin L, Jeng-Leun M (2007) Antioxidant properties of three extracts from Pleurotus scitrinopileatus. Lebensm Wiss Technol 40:823–833CrossRefGoogle Scholar
  27. 27.
    Namiki M (1990) Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr 29:273–300CrossRefGoogle Scholar
  28. 28.
    Dapkevicius A, Venskutonis R, Beek TA, Linssen JPH (1998) Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. J Sci Food Agric 77:140–146CrossRefGoogle Scholar
  29. 29.
    MacLeod A, Snyder C, Subramanian G (1985) Volatile aroma constituents of parsley leaves. Phytochemistry 24(11):2623–2627CrossRefGoogle Scholar
  30. 30.
    Guillet G, Belanger A, Arnason JT (1998) Volatile monoterpenes in Porophyllum gracile and Porophyllum ruderale (asteraceae): Identification, localization and insecticidal synergism with α-terthienyl. Phytochemistry 49(2):423–429CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, Inc. 2012

Authors and Affiliations

  • M. Jimenez
    • 1
  • A. P. Guzman
    • 1
  • E. Azuara
    • 1
  • O. Garcia
    • 2
  • M. R. Mendoza
    • 2
  • C. I. Beristain
    • 1
  1. 1.Instituto de Ciencias BásicasUniversidad VeracruzanaXalapaMexico
  2. 2.Unidad de Servicios de Apoyo en Resolución AnalíticaUniversidad VeracruzanaXalapaMexico

Personalised recommendations