This site uses cookies. By continuing to use this site you agree to our use of cookies. To find out more, see our Privacy and Cookies policy.
Paper The following article is Open access

The fractions of phenolic and flavonoid compounds of the leaves of north Sulawesi's bashful plant (mimosa pudica linn)

, , and

Published under licence by IOP Publishing Ltd
, , Citation D Rahardiyan et al 2019 J. Phys.: Conf. Ser. 1317 012066 DOI 10.1088/1742-6596/1317/1/012066

1742-6596/1317/1/012066

Abstract

The bashful plant or the mimosa plant has a history of use for treatments in various ailments. Various parts of this plant maybe used, but most commonly the leaves, stems, roots and flowers. This research was aimed to investigate the existence of phenolic and flavonoids in the Mimosa pudica Linn leaf extracts in solvents of different polarities. During this research dried leaves and wet leaves were respectively macerated in 70% ethanol and then reduced by rotary evaporators. Fractions were obtained by means of HPLC (High Pressure Liquid Chromatography) with 3 different solvents at different polarities (hexane, n-butanol and ethyl-acetate). The results indicated that flavonoid was found mostly in the ethyl-acetate fraction from dry leaves (1.08% w/w). Phenolic was mostly detected in extracts of the dry leaves in the n-butanol (7.27% w/w) and the wet leaf residues (8.68% w/w). Results indicates that with the majority of the detection of phenolics and flavonoids in the mildly polar to strong polar solvents, thus oral intake by means of leaf infusions (such as tea/brew) would be quite effective. Complete extraction process of these compounds and encapsulating them would always be the most effective method of intake while economically the method would raise questions.

Export citation and abstract BibTeX RIS

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.

Please wait… references are loading.