Acta Scientific Pharmaceutical Sciences (ASPS)(ISSN: 2581-5423)

Research Article Volume 4 Issue 3

Antioxidant Properties of Some Nigerian Green Leafy Vegetables

Samuel GA*, Dosunmu MI and Okon JA

Department of Pure and Applied Chemistry, University of Calabar, Calabar, Nigeria

*Corresponding Author: Samuel GA, Department of Pure and Applied Chemistry, University of Calabar, Calabar, Nigeria.

Received: December 23, 2019; Published: February 27, 2020

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Abstract

  The anti-oxidant properties of acetone extracts of bitter leaf (Vernonia anygdalina), lemon basil (Ocimun citriodorum, candle bush (Senna alata) “Afang” (Gnetum africanum) and rat ear (Portulaca oleracea) were investigated using 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. The results obtained from the analysis of 1 mg/ml of five vegetable extracts indicate that Vernonia anygdalina (VA), Senna alata (SA), Gnetum africanum (GA), Ocimun citriodorum (OC) and Portulaca oleracea (PO) contain(s) 89.30%, 86.70%, 92.00%, 75.60% and 95.00% inhibition of DPPH respectively. In comparison with the reference sample {ascorbic (AA) acid and BHT which had 100% inhibition at 1 mg/ml}, it was observed that all the green vegetables investigated had a remarkably high antioxidant inhibition properties in DPPH. Portulaca oleracea had the highest DPPH inhibition property (95.00%) compared with Ocimum citrodorum which exhibited the least inhibition property of 75.00%. The degree of the inhibition property follows the order: PO > GA > VA > SA > OC. The range of DPPH inhibition for all the vegetables from highest to lowest was known to be 95% - 75% with 20% fundamental interval. The low range implies that antioxidant properties of all the vegetable are remarkably close.

Keywords: Antioxidant; Green Vegetables; Scavenging Method; Acetone Extracts

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Citation

Citation: Samuel GA., et al. “Antioxidant Properties of Some Nigerian Green Leafy Vegetables". Acta Scientific Pharmaceutical Sciences 4.3 (2020): 01-05.



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