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American Journal of Food Technology
  Year: 2007 | Volume: 2 | Issue: 3 | Page No.: 169-175
DOI: 10.3923/ajft.2007.169.175
Antioxidant Activity of Selected Nigerian Green Leafy Vegetables
O.A. Odukoya, S.I. Inya-Agha, F.I. Segun, M.O. Sofidiya and O.O. Ilori

Abstract:
Antioxidant activity of hot water extracts of 21 Green Leafy Vegetables (GLV): Amaranthus hybridus Linn. (Amaranthaceae), Amaranthus caudatus (Amaranthaceae), Beilschmedia manni (Meisn.) Benth. Et Hook.f. (Lauraceae), Celosia argentea var argentea (L.) O. Kuntze (Amarantheceae) Celosia argentea var cristata Linn. (Amarantheceae), Corchorus olitorius L. (Tiliaceae), Crassocephalum crepidioides (Benth). S.Moore (Asteraceae), Gnetum bucholzianum Welw. (Gnetaceae), Gongronema latifolium Benth. (Asclepiadaceae), Heinsia crinita (Afz.) G. Taylor (Rubiaceae), Hibiscus callyphyllus Cav. (Malvaceae), Lasianthera africana P. Beauv (Icacinaceae), Myrianthus arboreus P. Beauv. (Urticaceae), Pterocarpus mildbraedii Harms (Papilionaceae), Pterocarpus santalinoides DC. (Papilionaceae), Solanum macrocarpon L. (Solanaceae), Solanum melongena Linn. (Solanaceae), Struchium sparganophora (Linn.) O. Ktze (Asteraceae), Talinum triangulare (Jacq.) Wild. Portulacaceae, Telferia occidetalis Hook (Curcurbitaceae) and Vernonia amygdalina Del. (Asteraceae) was investigated. Potential free radical scanvenging activity of these vegetables was confirmed by spraying spots of the extracts with DPPH (yellow color on purple background). Antioxidant activity was assayed in linoleic acid model system. Total polyphenols as Tannic Acid Equivalent (TAE) and ascorbic acid were evaluated spectrophotometrically. The activity of each extract was calculated as %inhibition of lipid peroxidation. The extracts showed marked antioxidant activity in linoleic acid model systems. Antioxidant values (AA) ranged from as low as 3.67% in A. hybridus to as high as 68.41% in C. argentea var cristata. Phenol content (TAE) varied from 21.83 mg/100 g dry weight in T. triangulare to 546.97 mg/100 g dry weight in G. bucholzianum. Ascorbic acid content (ASC) was from 13.41 mg/100 g dry weight in V. amygdalina to 187.11 mg/100 g dry weight in G. latifolium. There was low correlation between AA/TAE (R2 = 0.432), AA/ASC (R2 = 0.28) and TAE/ASC (R2 = 0.35), respectively.
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How to cite this article:

O.A. Odukoya, S.I. Inya-Agha, F.I. Segun, M.O. Sofidiya and O.O. Ilori, 2007. Antioxidant Activity of Selected Nigerian Green Leafy Vegetables. American Journal of Food Technology, 2: 169-175.

DOI: 10.3923/ajft.2007.169.175

URL: http://scialert.net/abstract/?doi=ajft.2007.169.175

 
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