Chemical Profile and Antioxidant Potential of Byrsanthus brownii Guill
Kevin Bikindou *
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Ghislaine Boungou-Tsona
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Houzel-Mampouty Bounkosso
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Praudhige Jaynereuse Nombault Nienzi
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Ernest Bitemou
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Roy Verlain Dabira
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo and Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo.
Logique Matsouele Mbouita
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Frangi Benaly Mpika Otoubou
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
Edmond Sylvestre Miabangana
Herbier National du Congo, Institut National de Recherche en Sciences Exactes et Naturelles (IRSEN), Cité Scientifique, Brazzaville, BP 2400, Congo.
Aubin Nestor Loumouamou
Multidisciplinary Food and Nutrition Research Team (EPRAN), Faculty of Science and Technology, Marien Ngouabi University, Razzaville, BP 389, Congo, Department of Chemical Sciences, National 2 Institute for Research in Exact and Natural Sciences (IRSEN), UR Chemistry of Natural Substances, Cité Scientifique, Brazzaville, BP 2400, Congo and Plant Extracts Study Laboratory, Superior Normal School, Marien Ngouabi University, Brazzaville, BP 69, Congo.
*Author to whom correspondence should be addressed.
Abstract
Byrsanthus brownii Guill (Salicaceae) is a plant used in traditional Congolese medicine to treat malarial fevers, amoebic dysentery, high blood pressure, physical and sexual asthenia.
Objective: This work aimed to determine the chemical profiles and then evaluate the antioxidant activity of extracts from different parts of Byrsanthus brownii Guill.
Methods: The extracts were obtained by maceration in methanol. The contents of total polyphenols and total flavonoids were determined respectively by the Folin-ciocalteu reagent and by aluminum trichloride and sodium nitrite. The chemical profiles were determined by LC-MS/MS. The antiradical activity was evaluated by trapping the free radical DPPH.
Results: The total polyphenol contents obtained are 288.87 ± 0.14 mgEAG/g.Ms (root barks), 271.12 ± 0.12 mgEAG/g.Ms (trunk barks) and 174.77 ± 0.17 mgEAG/g.Ms (leaves). The total flavonoid contents are 104.09 ± 0.03 mgEQ/gMs (trunk barks), 85.50 ± 0.01 mgEQ/gMs (root barks) and 34.20 ± 0.01 mgEQ/gMs (leaves). Several compounds have been identified in Byrsanthus brownii extracts such as citric acid, tachioside, scutellarin, dihydroammiol glucoside, apigenin-o-glucuronide, lanceoloside A isomer, kaempferol, kaempferide, and acacetin. The antioxidant activity is better in trunk barks (IC50= 141.53 μg/mL) and in root barks (IC50 = 154.06 μg/mL).
Conclusion: Extracts of the trunk and roots bark of Byrsanthus brownii showed interesting antioxidant potential related to their chemical profiles.
Keywords: Byrsanthus brownii guill, polyphenols, flavonoids, LC-MS/MS, antioxidant activity