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A comparative study focusing on antioxidant properties of the selected green leafy vegetables: Chenopodium album, Brassica juncea and Brassica campestris

Corresponding Author : Razia Sultana Chowdhury (sult4n4c@gmail.com)

Authors : Syeda Sabrina Akter

Keywords : Green leafy vegetables, Methanolic and Ethanolic Extract, Total phenolic contents, Total flavonoid contents, Antioxidant activity

Abstract :

Green leafy vegetables (GLVs) are believed to possess strong antioxidant potential. In this study, antioxidant properties of three GLVs were examined. Methanolic and ethanolic extracts of Chenopodium album, Brassica juncea and Brassica campestris were analyzed for total phenolic contents (TPC), total flavonoid contents (TFC), DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP). The results indicated that methanolic extract of B. campestris credited for the highest amount of TPC (226.48 µg GAE/mg) whereas the lowest amount was found in the ethanolic extracts of C. album (174.63 µg GAE/mg). The trend of TPC was found as B. campestris >B. juncea > C. album for both methanolic and ethanolic extracts. TFC in the selected GLVs ranged from 14.81 to 31.14 µg QE/mg for both extraction solvents. The order of TFC was B. juncea > B. campestris > C. album in the methanol extract and B. juncea > C. album >B. campestris in the ethanol extract. B. Juncea exhibited the highest percentage of DPPH inhibition in methanol extract as 43.36 % and ethanol extract as 42.68 %. Similarly, both methanolic and ethanolic extracts of B. Juncea also found maximum reducing power as 135,85 µg AAE / mg and 85, 64 µg AAE /mg respectively. The positive correlation of TPC with antioxidant activities suggested their contribution to antioxidant activity.

Published on December 31st, 2020 in Volume 30, Issue 2, Applied Sciences and Technology