Phytochemical, Antioxidant and Antimicrobial Activities in the Leaf, Stem and Fruit Fractions of Basella Alba and Basella Rubra

Abstract

The overlapping nutritional and nutraceutical benefits of green leafy vegetables provides a better support for the well-being of human. This study was aimed at investigating the antioxidant, antimicrobial and phytochemical components of the methanol extracts from selected under-utilised green leafy vegetables ( Basella alba and Basella rubra ). The in vitro antioxidant activities of the extracts were measured using 1, 1-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power, the antimicrobial activities were evaluated using the agar diffusion assay. Basella plant showed good fibre content up to 21.73±0.37%. The phenolics content ranged between 0.4 and 5.07mg/g GAE (Garlic Acid Equivalent) with Basella alba recording the highest value of 5.07mg/g GAE, while the flavonoids content of basella plant ranged between 4.00 and 9.87mg/gCAE (Catechin Equivalent). The radical scavenging antioxidants activities (DPPH) of Basella plant was more noticed in the leaves fraction with 55.32% while the Ferric ion reducing antioxidant power (FRAP) was in the range of 0.33 and 3.30mg/g and the seed fraction of Basella alba had the highest FRAP at 3.30mg/g. Basella plant extracts showed moderate antimicrobial action against Staphylococcus aureus, Bacillus cereus, Klebsiella pneumonia, Aspergillus niger and Aspergillus flavus at 500ppm (minimum inhibition concentration). Based on the results of the work reported herein, Basella plants can be said to be a good source of basic nutrients, bioactive compounds and natural antioxidants.