Abstract
Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.
Highlights
Green leafy vegetables constitute a major part of any balanced diet and are good sources of minerals and vitamins
The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine
The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities
Summary
Green leafy vegetables constitute a major part of any balanced diet and are good sources of minerals and vitamins. Leafy and green vegetables are most commonly consumed and are accessible throughout the year in India and other parts of the world. The synthetic antioxidants (Butylated hydroxytoluene and Butylated hydroxyanisole) which are commonly used in processed foods have been reported to contain certain side effects such as hepatotoxicity and carcinogenesis (Wichi, 1988). Potential sources of natural antioxidant compounds have been searched in several types of plant materials such as vegetables, fruits, leaves, oilseeds, cereal crops, barks and roots (Ramarathnam et al, 1997). The ethnobotanical reports offer information on the medicinal properties of green leafy vegetables which include details on their antioxidant,antidiabetic (Kesari, Gupta, & Watal, 2005), anticarcinogenic (Khanna, Rizvi, & Chander, 2002), and antibacterial activities .These beneficial effects of green leafy vegetables are attributed, at least in part to, antioxidants
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