Evaluation of Free Radical Scavenging Activity and Antioxidant Potential of a Few Popular Green Leafy Vegetables of Malaysia
Evaluation of Free Radical Scavenging Activity and Antioxidant Potential of a Few Popular Green Leafy Vegetables of Malaysia
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DOI：
10.1080/10942912.2011.584202
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发表时间：
2013-08-18
影响因子：
2.9
通讯作者：
Karim, A. A.
中科院分区：
文献类型：
--
作者：
Bhat, Rajeev;Liong, Min-Tze;Karim, A. A.
在这项研究中，评估了马来西亚空心菜、苦菜、地黄苗、Ubi Keledek 和 Yaw Mak Choy 等五种流行绿叶蔬菜的酚含量和抗氧化活性。甲醇、丙酮和蒸馏水是用于萃取的溶剂系统。使用铁还原抗氧化电位测定法评估提取物的抗氧化能力，并使用DPPH自由基清除测定法评估自由基清除能力。还对总类黄酮、黄酮醇和单宁进行了定量。用于提取的三种溶剂的功效在抗氧化剂水平和自由基清除活性方面存在显着差异。总的来说，甲醇是三种抗氧化剂提取溶剂中效果最好的。这项研究的结果将对具有健康意识的消费者有用，并且将为未来探索这些绿叶蔬菜作为食品和营养保健品应用的天然抗氧化剂的潜在来源提供基础。
In this study, phenolic contents and antioxidant activity of five popular green leafy vegetables of MalaysiaKangkung, Kucai, Di Huang Miao, Ubi Keledek, and Yaw Mak Choywere evaluated. Methanol, acetone, and distilled water were the solvent systems used for extraction. The antioxidant capacity of the extracts was evaluated using ferric reducing antioxidant potential assay and the free radical scavenging capacity was evaluated using the DPPH radical-scavenging assay. The total flavonoids, flavonols, and tannins were also quantified. The efficacy of the three solvents used for extraction differed significantly for both the levels of antioxidants and free radical scavenging activity. In general, methanol was the best of the three solvents for extraction of antioxidants. The results of this study will be useful for health conscious consumers, and they will provide a basis for future exploration of these green leafy vegetables as potential sources of natural antioxidants for food and nutraceutical applications.