Correlation of anti-wrinkling and free radical antioxidant activities of <i>Areca nut</i> with phenolic and flavonoid contents

BYUN, Na-young; HEO, Mi-Ra; YIM, Soon-Ho

doi:10.1590/fst.35520

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Original Article • Food Sci. Technol (Campinas) 41 (4) • Oct-Dec 2021 • https://doi.org/10.1590/fst.35520 copy

Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents

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Abstract

This study was conducted to compare the correlations between free radical antioxidant activity and anti-wrinkling activity. Areca nut was extracted using various concentrations of ethanol (0, 40, 80, and 100%) and methanol (0, 40, 80, and 100%) at 100 °C for 90 min. The ethanolic and methanolic extracts of Areca nut were evaluated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, including total antioxidant capacity (TAC), FRAP, DPPH, ABTS, and superoxide anion radical scavenging activity (SRSA), and anti-wrinkling activity (collagenase inhibition and elastase inhibition). In addition, the antioxidant activities were correlated with collagenase inhibition. The antioxidant activities of the extracts exhibited little correlation (R=0.008-0.0760) with TPC, TFC, and TAC; however, significant correlation (R=0.825-0.891) was shown with collagenase inhibition. The 40% and 80% EtOH extracts showed the highest levels of antioxidant activities, and also had the highest phenolic and flavonoid contents. The antioxidant activities of the 80% EtOH extracts was greater than that of other extracts. These results indicate that the collagenase inhibition effects of Areca nut extracts may be due to free radical antioxidant activities, and the optimal extraction condition was 80% EtOH.

Keywords:
Areca nut; free radical antioxidant; anti-wrinkling, RNS

Sample	TPC (mg TAE/g ¹ 1 TAE: Tannic acid equivalent; )	TFC (mg CE/g ² 2 CE: Catechin equivalent; )	FRAP (mg TE/g ³ 3 TE: Trolox equivalent; )	TAC (mg AAE/g ⁴ 4 AAE: Ascorbic acid equivalent; )
Water	13.86 ± 0.07^a)5)	266.69 ± 0.36^a	1427.85 ± 3.85^a	638.35 ± 0.56^a
40% Ethanol	34.37 ± 0.09^e	583.12 ± 3.32^e	1444.81 ± 2.34^b	1156.47 ± 1.20^f
80% Ethanol	28.97 ± 0.02^d	539.87 ± 4.53^d	1440.27 ± 3.58^ab	1068.67 ± 0.99^d
100% Ethanol	16.92 ± 0.09^b	342.43 ± 1.68^b	1442.00 ± 1.37^b	948.54 ± 5.42^b
40% Methanol	22.82 ± 0.23^c	431.82 ± 0.41^c	1438.87 ± 3.24^ab	934.60 ± 9.15^b
80% Methanol	29.02 ± 0.07^d	549.47 ± 3.77^d	1443.19 ± 0.74^b	1110.21 ± 0.93^e
100% Methanol	22.78 ± 0.17^c	443.38 ± 3.56^c	1445.24 ± 4.74^b	1047.17 ± 3.01^c

Extract	RC₅₀ (µg/mL)
Extract	DPPH ¹ 1 DPPH: Amount required for a 50% reduction of DPPH free radicals;	ABTS ² 2 ABTS: Amount required for a 50% reduction of ABTS radicals;	Superoxide anion ³ 3 Superoxide anion: Amount required for a 50% reduction of Superoxide anion radicals;
Water	627.86 ± 9.60^c⁴ 4 Values are Means ± SD. The different superscripts are significantly different according to ANOVA test (p<0.05).	82.03 ± 0.14^f	141.02 ± 2.65^b
40% Ethanol	461.47 ± 11.58^b	57.38 ± 0.05^c	92.12 ± 4.55^a
80% Ethanol	373.64 ± 19.47^a	45.39 ± 0.16^a	76.49 ± 5.74^a
100% Ethanol	448.84 ± 21.61^ab	59..41 ± 0.10^d	85.62 ± 0.80^a
40% Methanol	407.56 ± 17.40^ab	59.78 ± 0.23^d	81.24 ± 5.94^a
80% Methanol	373.61 ± 6.25^a	55.10 ± 0.16^b	70.63 ± 7.34^a
100% Methanol	472.98 ± 8.43^b	69.88 ± 0.18^e	140.57 ± 2.47^b

Factors	TPC ¹ 1 TPC: Total polyphenol contents;	TFC ² 2 TFC: Total flavonoid contents;	TAC ³ 3 TAC: Total antioxidant capacity;	DPPH ⁴ 4 DPPH: DPPH radical scavenging activity;	ABTS ⁵ 5 ABTS: ABTS radical scavenging activity;	SRSA ⁶ 6 SRSA: Superoxide anion radical scavenging activity;	FRAP ⁷ 7 FRAP: Ferric-reducing antioxidant power;	Collagenase	Elastase
TPC	1	0.984*⁸ 8 Correlation is significantly different at p<0.05 and ** p<0.01 (Pearson)	0.788**	0.088	0.066	0.010	0.405**	0.038	0.062
TFC		1	0.821**	0.102	0.065	0.008	0.453**	0.047	0.068
TAC			1	0.090	0.076	0.031	0.569**	0.076	0.108
DPPH				1	0.713**	0.719**	0.242	0.891**	-0.066
ABTS					1	0.972**	0.257	0.851**	0.048
SRSA						1	0.263	0.825**	0.001
FRAP							1	0.270	0.336*
Collagenase								1	0.082
Elastase									1

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[1] *Corresponding author: virshyim@gmail.com