Vegetos
(An International Journal of Plant Research & Biotechnology)
(eISSN: 2229-4473)
Revealing the antioxidant activity and total phenolic content of ex vitro and in vitro Javanese ginseng (Talinum paniculatum (Jacq.) Gaertn.)
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Research Articles | Published: 23 May, 2026
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Keywords: Bioactive compounds, IC50 evaluation, Medicinal plants, Phenolic compounds, Secondary metabolites
Abstract
Talinum paniculatum (Javanese ginseng), a plant known for its medicinal and nutritional properties, has been extensively studied for its secondary metabolites, including phenolic compounds and antioxidants. This present study investigates the total phenolic content and antioxidant activity of T. paniculatum grown under ex vitro and in vitro conditions. Total phenolic content was quantified spectrophotometrically, while antioxidant activity was evaluated using IC50 values, with lower IC50 values indicating stronger antioxidant activity. The findings revealed that the roots of ex vitro plants exhibited the highest total phenolic content, with mature roots achieving 102.25 mg GAE/mg DW, significantly surpassing the levels observed in leaves or in vitro cultures. Among in vitro cultures, shoot cultures recorded the highest phenolic content (106.52 mg GAE/mg DW), suggesting their potential as an alternative source of bioactive compounds. Antioxidant activity followed a similar trend, with ex vitro roots demonstrating the lowest IC50 values, signifying the strongest antioxidant activity. Mature ex vitro roots displayed superior antioxidant potential, which was statistically comparable to juvenile ex vitro roots, mature generative ex vitro roots, and in vitro shoot cultures. The results highlight that environmental stimuli encountered during ex vitro growth likely play a pivotal role in enhancing secondary metabolite production in roots. The study underscores the value of T. paniculatum roots, particularly from ex vitro conditions, as a rich source of natural antioxidants. These insights provide a foundation for optimizing growth strategies to enhance the production of phenolic compounds for pharmaceutical and functional food applications.
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Author Information
Plant Science and Biotechnology Research Group, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, Indonesia