The Relation Between Soil Sulfate Concentration and Proanthocyanidin Content of Selliguea feei Bory from Around Ratu Crater, Mount Tangkuban Perahu

摘要

Proanthocyanidin is a chemical compound with a basic flavan-3-ol structure formed from flavonoid secondary metabolism in plants, with potential for human use because of its anti-hypertension, analgesic, anti-inflammatory and antioxidant activities. Considering the fact that S. feei contains proanthocynicin and grows abundantly around Ratu Crater, Mount Tangkuban Perahu, which actively emits SO_2 gas, this study aimed to see the relation between soil sulfate concentration and proanthocyanidin content in leaves and rhizomes of S, feei. Field sampling was conducted in 1 m~2 plots at elevations of 1400, 1600 m above sea level (100 m distance from sulfur source), 1700, 1800 and 1900 m a.s.l (75 m from sulfur source). Measurenments included soil sulfate concentration, proanthocyanidin content of rhizomes and leaves, and environmental factors. An experiment was conducted by planting S. feei from the field into polybags which were then given treatments of sterile plant media with varying sulfate concentrations (0 ppm, 100 ppm, 250 ppm, 400 ppm, 600 ppm, and 800 ppm). Proanthocyanidim content of S.feei leaves and rhizomes were measured on the third, sixth and ninth week. Soil sulfate concentrations were found to be very high (428,22-992.91 ppm) with values increasing according to altitude. Proanthocyanidin content in rhizomes were higher than in leaves, in both field and experimental data. Soil sulfate concentrations correlated positively and significantly with proanthocyanidin content in rhizomens of S. feei. As in the field, experimental results indicated no correlation or relation between soil sulfate concentration and proanthocyanidin content in leaves. Besides soil sulfate concentration, environmental factors have a role in incresing peoanthocyanidin content of S. feei. Proanthocyanidin content of S. feei rhizonms could be classified as being very high, thus having potential to be developed as raw material in medicine and food industres.