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Antioxidant Potential of Common Leafy Vegetables in Bangladesh

Sheikh Julfikar Hossain
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

M. Shahina Sultana
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

M. Iftekharuzzaman
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

S. Amir Hossain
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

M. Abu Taleb
Biotechnology and Genetic Engineering Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

Amount of polyphenols, flavonoids, anthocyanins in ethanol extracts and antioxidant activity of both ethanol and lipophilic extracts of common leafy vegetables in Bangladesh were compared. Among the 12 leafy vegetables, Ipomoea aquatica Forssk. showed the highest content of total polyphenols (38.9 mg gallic acid equivalent (GAE)/g extract) and flavonoids (23.2 mg (+)-catechin equivalent (CE)/g extract). Highest anthocyanins content was found in Amaranthus gangeticus L. (1.15 μmol/g extract) followed by Pisum sativum L. (0.85 μmol/g extract). Ethanol extracts of Brassica campestris L., Enhydra fluctuans Lour., I. aquatica, Lagenaria siceraria (Mol.) Standl. and P. sativum exhibited high DPPH free radical scavenging activity with IC50 of 104.2, 85.5, 26.9, 125 and 68.5 μg/ml, respectively whereas for the same lipophilic pentane extracts of Basella alba L. showed the lowest (68.4 μg/ml) IC₅₀ followed by I. aquatica (70.4 μg/ml), E. fluctuans (75.7 μg/ml), L. siceraria (78.3 μg/ml) and B. campestris (80.6 μg/ml). I. aquatica also showed the highest NO free radical scavenging followed by B. campestris and B. alba. Highest reducing power (O.D. = 1.7) was observed for I. aquatica followed by P. sativum (O.D. = 1.12), B. alba (O.D. = 0.86) and L. siceraria (O.D. = 0.72) at 400 μg/ml extract. They also displayed high total antioxidant capacity. Therefore, the top five potential leafy vegetables consist of both hydrophilic and lipophilic antioxidant(s), the order being I. aquatica > B. campestris > B. alba > P. sativum > and L. siceraria.

Keywords: Antioxidant, Lipophilic components, Polyphenols, Leafy vegetables

Location: Khulna city, Bangladesh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Vegetables

Objectives:

To study the polyphenol, flavonoid, anthocyanin and antioxidant content of the leafy vegetables of Bangladesh

Methodology:

The leafy vegetables of Amaranthus gangeticus L., Amaranthus viridis L., Basella alba L., Brassica campestris L., Centella asiatica L., Chenopodium album L., Coriandrum sativum L., Enhydra fluctuans Lour., Ipomoea aquatica Forssk., Lagenaria siceraria (Mol.) Standl., Pisum sativum L. and Spinacia oleracea L. were collected from the local markets of Khulna city, Bangladesh. After washing with distilled water the collected vegetables were shed dried. The dried sample was ground to powder by grinding machine and stored in air tight containers. Ethanol and pentane were used as solvents. Twenty five grams of powder of each sample was taken in 100 ml of ethanol and kept in air tight bottle. After 7 days, the ethanol was filtered by Whatman No. 1 filter paper. The filtrate was air dried and the solid extracts were kept in the refrigerator. For the preparation of lipophilic extract, 10 g powder was shaken vigorously by hand with 200 ml pentane and after filtration the filtrate was air dried to obtain pentane extract. Finally 10 mg of the solid extract was dissolved in 1 ml ethanol or DMSO (10 mg/ml) and used to conduct the experiments. The total concentration of phenolics (TPH) in ethanol extracts was determined (in triplicate) according to the Folin-Ciocalteu method with gallic acid (GA) as the standard and expressed (mg) as gallic acid equivalents (GAE)/g of extract. The reaction mixture (total volume, 3 ml), consisting of 0.5 ml of 0.5 M acetic acid buffer solution at pH 5.5, 1 ml of 0.2 mM DPPH in ethanol, and 1.5 ml of 50% (v/v) ethanol aqueous solution, was shaken vigorously with the ethanol or pentane extracts. After incubation at room temperature for 30 min, the amount of DPPH remaining was determined by measuring absorbance at 517 nm. Results are expressed as mean ± SD for a given number of observations (n = 3 - 5). The level of significance was set at p value of 0.05.

Source of Information: Bangladesh J. Bot. 44(1): 51-57, 2015 (March)

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present observations revealed that among the twelve common leafy vegetables, I. aquatica could be considered to be the best source of functional components and antioxidants followed by B. campestris, B. alba, P. sativum and L. siceraria. These leafy vegetables should be regarded as potential dietary sources of both hydrophilic and lipophilic antioxidant(s).

Knowledge Management: Journal