Đặc điểm thực vật học và tác dụng kháng oxy hóa in vitro trên mô hình quét gốc tự do DPPH của cao chiết hoa cây đậu biếc (Clitoria ternatea L., Fabaceae) tại Bạc Liêu

Abstract

The study aims to determine the plant characteristics, preliminary chemical composition and in vitro antioxidant activity of ethanol 96% and aqueous extract of the flowers of Butterfly pea. By analyzing the specimen and consulting with the botanist, it was identified that the Butterfly pea was collected in Bac Lieu wasClitoria ternatea L, Fabaceae. In addition, qualitative results have shown that in the flowers of the Butterfly pea there is the presence of chemical compounds: Anthocyanine, flavonoids, carotenoids, essential oils, free triterpenoids, tannins, saponins, organic acids, reducing agents and polyuronid compounds. In addition, the in vitro antioxidant capacity was performed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity in comparison with vitamin C as standard. The test sample was a 96% ethanol extract and water extract of the Butterfly pea flowers showed IC50 values of 362.94 μg/mL and 297.39 μg/mL, respectively, although lower than the standard vitamin C (IC₅₀ = 4.72 μg/mL). In conclusion, the aqueous extract showed better antioxidant activity than ethanol 96% extract. The results proved that the Butterfly pea flowers had the potentialbiological activityto provide the basis for further applicants.