International Journal of Chemical and Biomolecular Science
Articles Information
International Journal of Chemical and Biomolecular Science, Vol.2, No.4, Aug. 2016, Pub. Date: Sep. 8, 2016
Comparative Total Phenolics and Antioxidant Activities of Xanthosoma colocasia, Solanum torvum and Allium ascalonicum L.
Pages: 73-79 Views: 1930 Downloads: 669
Authors
[01] Akwasi Acheampong, Department of Chemistry, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
[02] Mercy Badu, Department of Chemistry, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
[03] Andrew Yirenkyi Agyemang, Department of Chemistry, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Abstract
Fruits and vegetables are known to have free radical scavenging abilities due to the antioxidants in them and this gives them the ability to prevent diseases and sicknesses. This study was carried out to investigate the total phenolic content and free radical scavenging abilities of some selected vegetables and to determine their minimum inhibitory concentration (IC50). These vegetables include Solanum torvum, Xanthosoma colocasia, and Allium ascalonicum Linn. The total antioxidant capacity (TAC), total phenol content (TPC), ferric reducing antioxidant power (FRAP) and the DPPH scavenging assays of the methanolic extracts of samples were determined. The results for the total antioxidant capacity of the measured concentration (0.1-0.3 mg/mL) were 0.146 ± 0.00004, 0.102 ± 0.00006, and 0.085±0.00003 mg AAE/g respectively for Solanum torvum, Allium ascalonicum Linn and Xanthosoma colocasia. Total phenolic content values were 0.180±0.00015, 0.124±0.00008, and 0.102±0.00003 mg TAE/g for Solanum torvum, Allium ascalonicum Linn and Xanthosoma colocasia respectively. There was a perfect correlation between total antioxidant capacity (TAC) and total phenolic content (TPC) of the extracts with r2 =1 and p<0.001. Solanum torvum exhibited the highest ferric reducing antioxidant power with values ranging from 0.013919 to 0.1464 mg GAE/DW for the concentration range of 0.1–3 mg/mL. Solanum torvum, Allium ascalonicum and Xanthosoma colocasia had IC50 values of 1.0676, 1.5978, and 1.6753 mg GAE/DW respectively. Percentage scavenging ability were 78.60, 63.41 and 58.95 respectively for Solanum torvum, Allium ascalonicum L., and Xanthosoma colocasia at 3 mg/mL concentration. The results indicate that all the vegetables exhibit antioxidant capacities and Solanum torvum is a significant source of antioxidants.
Keywords
Minimum Inhibitory Concentration (IC50), Antioxidant Activity, Scavenging Ability, Total Phenolic Content
References
[01] Oviasogie, P. O., Okoro, D., and Ndiokwere, C. L. (2009). Determination of total phenolic amount of some edible fruits and vegetables. African Journal of Biotechnology, 8(12): 2819-2820.
[02] Bakar, M., Mohamed, M., Rahmat, A., & Fry, J. (2009). Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus). Food Chemistry, 113: 479–483.
[03] Idris, S., Ndukwe, G., & Gimba, C. (2009). Preliminary phytochemical screening and antimicrobial activity of seed extracts of Persea Americana (avocado pear). Bayero Journal of Pure and Applied Sciences, 2(1): 173-176.
[04] Mohammad, A. (2015). Chemistry and Antioxidant activity of plants containing some phenolic compounds. Chemistry international 1(1): 35-62.
[05] Basgedik, B., Ugur, A., Sarac, N. (2015). Antimicrobial, antioxidant and antimutagenic properties of Iris albicans. Industrial Crops and Products, 69; 480-484.
[06] Del Monte, D., De Martino, L., Marandino, A., Fratianni, F., Nazzaro, F., De Feo, V. (2015). Phenolic content, antimicrobial and antioxidant activities of Hypericum perfoliatum L. Industrial Crops and Products, 74; 342-347.
[07] Pham-Huy, L. A., He H. and Pham-Huy, C. (2008). Free radicals,antioxidants in disease and health. International Journal of Biomedical Science, 4: 89-96.
[08] Bahorun, T., Soobrattee, M. A., Luximon-Ramma V., and Aruoma O. I. (2006). Free radicals and antioxidants in cardiovascular health and disease. Internet Journal of Medicinal Update, 1: 1-17.
[09] Valko, M., Rhodes, C. J., Moncola, J., Izakovic, M. and Mazur, M. (2006). Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chemico-Biological Interactions, 160: 1–40.
[10] Davies K. J. A. (1991). Oxidative Damage & Repair: Chemical, Biological and Medical Aspects, Pergamon, Oxford.
[11] Halliwell B. (1992). Anti-oxidants and Human Diseases: a general introduction. Nutri Rev 1997, 55; S44-S55.
[12] Goldfarb, A. H. (1993). Antioxidants: role of supplementation prevent exercise-induced oxidative stress. Medicine and Science in Sports and Exercise, 25: 232-236.
[13] Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46: 4113–4117.
[14] Pratt, D. E. (1992). Natural antioxidants from plant material. In MT. Huang, C-T. Ho, & C. Y. Lee (Eds.), Phenolic compounds in food and their effects on health II. Antioxidants & cancer prevention, ACS Symposium Series 507 (pp. 54–71). Washington: American Chemical Society.
[15] Trease, G. E. and Evans, W. C. (1989). Pharmacognosy. 13 edn. Bailliere Tindall, London. Pp 176-180.
[16] Xiaonan, Lu., Carolyn, F. R., Joseph R. P., Ashton, D. and Barbara A. R. (2011) Determination of total phenolic content and antioxidant activity of Garlic (Allium sativum) and Elephant Garlic (allium ampeloprasum) by attenuated total reflectance-Fourier Transformed Infrared Spectroscopy. Journal of Agricultural. Food Chemistry, 59: 5215-5221.
[17] Prieto, P., Pineda, M. and Aguilar, M. (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry, 269: 337-341.
[18] Slinkard, K. and Singleton, V. L. (1977) Total phenol analyses; automation and comparison with manual methods. American Journal of Enolology and Viticulture, 28: 49-55.
[19] Oyaizu, M. (1986) Studies on products of browning: Antioxidants activities of browning reaction prepared from glucosamine. Japan Journal of Nutrition, 44: 307-315.
[20] Polterait, O. (1997). Antioxidants and free-radical scavengers of Natural Origin. Current Organic Chemistry, 1: 415-440.
[21] Ayoola, G. A., Coker, H. A. B., Adesegun, S. A., Adepoju-Bello, A. A., Obaweya K., Ezennia E. C., and Atangbayila T. O. (2008). Phytochemical Screening and Antioxidant Activities of Some Selected Medicinal Plants Used for Malaria Therapy in South-western Nigeria. Tropical Journal of Pharmaceutical Research, 7: 1019-1024.
[22] Nuutila, A. M., Puupponen-Pimia, R., Aarni, M., Oksman-Caldentey, K. (2003). Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chemistry, 81: 485-493.
[23] Prakash, D., Singh, B. N., and Upadhyay, G. (2007). Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chemistry, 102: 1389–1393.
[24] Manach, C., Scalbert, A., Morand, C., Remesy, C., and Jimenez, C. (2004). Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition 79: 727-747.
[25] Oyalinka, A. A. and Anthony I. O. (2010). Preliminary phytochemical screening and in vitro antioxidant activities of the aqueous extract of Helichrysum longifolium DC. BMC Complement Altern Med, 10: 21.
[26] Damien Dorman, H. J., Kosar M., Kahlos K., Holm Y., Hiltunen, R. (2003). Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf034108k.
[27] Morrison J. F and Twumasi S. K. (2010). Comparative studies on the in vitro antioxidant properties of methanolic and hydro-ethanolic leafy extracts from eight edible leafy vegetables of Ghana African Journal of Biotechnology Vol. 9(26). 28 June, 2010 ISSN 1684–5315 2010 Academic Journals.
[28] Odukoya, O. A., Inya-Agba, S. I., Segun, F. I., Sofidiya, M. O. and Ilori O. O. (2007). Antioxidant activity of selected Nigerian green leafy vegetables. American Journal of Food Technology, 2: 169-175.
[29] Yen, G-C., Duh, P. D. (1993). Antioxidative properties of methanolic extracts from peanut hulls. Journal of Americal Oil Chemistry Society, 70: 383-386.
[30] Gordon, M. H. (1990). The mechanism of antioxidant action in Vitro. In Food Antioxidants; Hudson, B. J. F., Ed.; Elsevier Applied Science: London, U.K. pp 1-18.
[31] Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. (1998). HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Bioscience, Biotechnology, and Biochemistry, 62: 1201–1204.
[32] Lu, X. and Rasco B. A. (2012). Determination of antioxidant content and antioxidant activity in foods using infrared spectroscopy and chemometrics. Critical review in Food science Nutrition, accepted. (IF 2012: 4.510)
[33] Schulz, H., & Baranska, M. (2007). Identification and quantification of valuable plant substances by IR and Raman spectroscopy. Vibrational Spectroscopy, 43(1): 13–25.
[34] Mordechai, S., Mordechai, J., Ramesh, J., Levi, C., Huleihel, M., Erukhimovitch, V., et al. (2001). Application of FTIR microspectroscopy for the follow-up of childhood leukaemia chemotherapy. Proceedings of SPIE Subsurface and Surface Sensing Technologies and Applications III, 4491: 243–250.
[35] Andrus, P. G. (2006). Cancer monitoring by FTIR spectroscopy. Technology in Cancer Research and Treatment, 5(2): 157–167.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.