Interrelationship between secondary metabolites and antioxidant capacities of Centella asiatica using bivariate and multivariate correlation analysesInterrelationship between secondary metabolites and antioxidant capacities of Centella asiatica using bivariate and multivariate correlation analyses
- Authors
- Shin, Hyun Young; Kim, Hoon; Jung, Soontag; Jeong, Eun-Jin; Lee, Kyung-Haeng; Bae, Yun-Jung; Suh, Hyung Joo; Jang, Keum-Il; Yu, Kwang-Won
- Issue Date
- Dec-2021
- Publisher
- SPRINGER SINGAPORE PTE LTD
- Keywords
- Centella asiatica; Antioxidant activity; Triterpenoid; Principal component analysis; Drying method; Component-activity relationship
- Citation
- APPLIED BIOLOGICAL CHEMISTRY, v.64, no.1, pp 1 - 10
- Pages
- 10
- Journal Title
- APPLIED BIOLOGICAL CHEMISTRY
- Volume
- 64
- Number
- 1
- Start Page
- 1
- End Page
- 10
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/62022
- DOI
- 10.1186/s13765-021-00656-9
- ISSN
- 2468-0834
2468-0842
- Abstract
- Centella asiatica L. Urban (CA) is a valuable medicinal herb that contains various bioactive secondary metabolites. In the present study, the harvested CA was divided into whole plant and leaf parts, and were heated-air-dried or freeze-dried. The dried CA was extracted under various extraction conditions to obtain 16 extracts, and their antioxidant activities were examined. Twelve types of secondary metabolites (five polyphenolic acids, four triterpenoids, and three flavonoids) were quantified in each extract. Finally, the intercorrelations between secondary metabolites and antioxidant activities were analyzed through statistical analyses, such as Pearson correlation coefficient, scatter plotting, and principal component analysis. The antioxidant capacities of CA might be primarily influenced by major triterpenoids such as madecassoside and asiaticoside, which showed high content in the ethanol extracts of freeze-dried leaf parts. The present study provides a valuable groundwork for the development of optimal extraction processes for C. asiatica L. as an antioxidant material.
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Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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