Skip to main content
SpringerLink
Log in

Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

To identify the potential of green leafy vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella foenum graecum were studied for their antioxidant activity in different systems at multiple concentrations. Total antioxidant activity assessed by phosphomolybdenum method, free radical scavenging activity by 1,1-diphenly-2-picryl hydrazyl (DPPH), reducing power and ferrous ion chelating activity were determined. The GLV were analyzed for ascorbic acid, total and β-carotene and total polyphenol contents. The ascorbic acid, total carotene, β-carotene and total phenolic content (tannic acid equivalents) of the GLV ranged between 15.18–101.36, 34.78–64.51, 4.23–8.84 and 150.0–387.50 mg/100 g GLV, respectively. The extracts were found to have significantly different levels of antioxidant activities in the systems tested. The total antioxidant activity was highest in Murraya koenigii (2,691.78 μmol of ascorbic acid/g sample) and least in Centella asiatica (623.78 μmol of ascorbic acid/g sample). The extract concentration causing 50% inhibition of DPPH (IC50) was determined (M. koenigii < C.asiatica < Amaranthus sp. < T. graecum). The maximum DPPH scavenging activity and reducing power was exhibited by Murraya koenigii. Multiple regression analysis showed that the relationship of total antioxidant activity, free radical scavenging activity, and reducing power with polyphenol and total and β-carotene was highly significant.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Hunter KJ, Fletcher JM (2002) The antioxidant activity and composition of fresh, frozen, jarred and canned vegetable. Innov Food Sci Emerg Technol 3:399–406 doi:10.1016/S1466-8564(02)00048-6

    Article  CAS  Google Scholar 

  2. Oomah BD, Mazza G (2000) Functional foods. In: Francis FJ (ed) The Wiley encyclopedia of science & technology, 2nd edn. Wiley, New York, pp 1176–1182

    Google Scholar 

  3. Steimez KA, Potter JD (1996) Vegetables, fruits and cancer prevention: a review. J Am Diet Assoc 96:1027–1039 doi:10.1016/S0002-8223(96)00273-8

    Article  Google Scholar 

  4. Rimm EB, Ascherio A, Grovannucci E, Spielgelman D, Stampfer MJ, Willett WC (1996) Vegetable, fruit and cereal fiber intake and risk of coronary heart disease among men. JAMA 275:447–451 doi:10.1001/jama.275.6.447

    Article  CAS  Google Scholar 

  5. Prior RL, Cao G (2000) Antioxidant phytochemicals in fruits and vegetables—diet and health implications. Hortic Sci 35(4):588–592

    CAS  Google Scholar 

  6. Retsky KL, Freeman MW, Frei B (1993) Ascorbic acid oxidation product(s) protect human low-density lipoprotein against atherogenic modifications. J Biol Chem 268:1304–1309

    CAS  Google Scholar 

  7. Wargovich MJ (2000) Anticancer properties of fruits and vegetables. Hortic Sci 35:573–575

    CAS  Google Scholar 

  8. Burton GW (1989) Antioxidant action of carotenoids. J Nutr 119:109–111

    CAS  Google Scholar 

  9. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha J-P, Pihlaja K, Kujala TS, Heinonen M (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954–3962 doi:10.1021/jf990146l

    Article  CAS  Google Scholar 

  10. Hertog MGL, Kromhout D, Aravanis C, Blackburn H, Buzina R, Fidanza F, Giampaoli S, Jansen A, Menotti A, Nedeljkovic S, Pekkarinen M, Simic BS, Toshima H, Feskens EJM, Hollman PCH, Katan M (1995) Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch Intern Med 155:381–386 doi:10.1001/archinte.155.4.381

    Article  CAS  Google Scholar 

  11. Middleton E Jr, Kandaswami C, Theoharides T (2000) The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease and cancer. Pharmacol Rev 52:673–751

    CAS  Google Scholar 

  12. Vinson JA, Jang J, Dabbagh YA, Serry MM, Cai S (1995a) Plant polyphenols exhibit lipoprotein-bound antioxidant activity using an in vitro model for heart disease. J Agric Food Chem 43:2800–2802 doi:10.1021/jf00059a005

    Article  CAS  Google Scholar 

  13. Gupta S, Lakshmi JA, Manjunath MN, Prakash J (2005) Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT Food Sci Technol 38:339–345 doi:10.1016/j.lwt.2004.06.012

    Article  CAS  Google Scholar 

  14. El SN, Karakaya S (2004) Radical scavenging and iron-chelating activities of some greens used as traditional dishes in Mediterranean diet. Int J Food Sci Nutr 5(1):67–54

    Google Scholar 

  15. Ranganna S (1986) Handbook of analysis and quality control for fruit and vegetable products, 2nd edn. McGraw-Hill, New Delhi

    Google Scholar 

  16. Matthaus B (2002) Antioxidant activity of extracts obtained form residues of different oilseeds. J Agric Food Chem 50:3444–3452 doi:10.1021/jf011440s

    Article  CAS  Google Scholar 

  17. Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of Vitamin E. Anal Biochem 269:337–341 doi:10.1006/abio.1999.4019

    Article  CAS  Google Scholar 

  18. Singh RP, Murthy CKN, Jayaprakasha GK (2002) Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro methods. J Agric Food Chem 50:81–86 doi:10.1021/jf010865b

    Article  CAS  Google Scholar 

  19. Oyaizu M (1986) Studies on product of browning reaction produced from glucose amine. Jap J Nutr 44:307–315

    CAS  Google Scholar 

  20. Hsu C-L, Chen W, Weng Y-M, Tseng C-Y (2003) Chemical composition, physical properties and antioxidant activities of yam flours as affected by different drying methods. Food Chem 83(1):85–92 doi:10.1016/S0308-8146(03)00053-0

    Article  CAS  Google Scholar 

  21. Kaur C, Kapoor HC (2002) Anti-oxidant activity and total phenolic content of some Asian vegetables. Int J Food Sci Technol 37:153–161 doi:10.1046/j.1365-2621.2002.00552.x

    Article  CAS  Google Scholar 

  22. Rice-Evans CA, Miller NJ, Bolwell PG, Gramley PM, Pridham JB (1995) The relative antioxidant activities of plant derived polyphenolic flavonoids. Free Radic Res 22:375–383 doi:10.3109/10715769509145649

    Article  CAS  Google Scholar 

  23. Salvatore S, Pellegrini N, Brenna OV, Del Rio D, Frasca G, Brighenti F, Tumino R (2005) Antioxidant characterization of some Sicilian edible wild greens. J Agric Food Chem 53(24):9465–9471 doi:10.1021/jf051806r

    Article  CAS  Google Scholar 

  24. Shyamala BN, Gupta S, Lakshmi JA, Prakash J (2005) Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils. Innovative Food Sci Emerg Technol 6:239–245 doi:10.1016/j.ifset.2004.12.002

    Article  CAS  Google Scholar 

  25. Dasgupta N, De B (2004) Antioxidant activity of Piper betle L. leaf extract in vitro. Food Chem 88:219–224 doi:10.1016/j.foodchem.2004.01.036

    Article  CAS  Google Scholar 

  26. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30

    Article  CAS  Google Scholar 

  27. Chu YH, Chang CL, Hsu HF (2000) Flavonoid content of several vegetables and their antioxidant activity. J Sci Food Agric 80:561–566 doi:10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#

    Article  CAS  Google Scholar 

  28. Okuda T, Kimura Y, Yoshida T, Hatano T, Okuda H, Arichi S (1983) Studies on the activity and related compounds from medicinal plants and drugs: I. Inhibitory effects on lipid peroxidation on mitochondria and microsomes of liver. Chem Pharm Bull (Tokyo) 31:1625–1631

    CAS  Google Scholar 

  29. Yamaguchi F, Ariga T, Yoshimira Y, Nakazawa H (2000) Antioxidant and anti-glycation of carcinol from Garcinia indica fruit rind. J Agric Food Chem 48:180–185 doi:10.1021/jf990845y

    Article  CAS  Google Scholar 

  30. Oboh G (2005) Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. LWT - Food Sci Technol 38(5):513–517

    Article  CAS  Google Scholar 

  31. Tarwadi K, Agte V (2005) Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits. J Sci Food Agric 85(9):469–1476 doi:10.1002/jsfa.2141

    Article  Google Scholar 

  32. Kerkhofs NS, Lister CE, Savage GP (2005) Change in colour and antioxidant content of tomato cultivars following forced-air drying. Plant Foods Hum Nutr 60:117–121 doi:10.1007/s11130-005-6839-8

    Article  CAS  Google Scholar 

  33. Chohan M, Forster-Wilkins G, Opara EI (2008) Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS*+ radical cation assay. Plant Foods Hum Nutr 63:47–52 doi:10.1007/s11130-007-0068-2

    Article  CAS  Google Scholar 

  34. Gitanjali Devi PY, Shivaprakash M (2004) Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. J Food Sci Technol 41(6):666–668

    Google Scholar 

  35. Miglio C, Chivaro E, Visconti A, Fogliano V, Pellegrini N (2008) Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem 56:139–147 doi:10.1021/jf072304b

    Article  CAS  Google Scholar 

  36. Stratil S, Klejdus B, Kuban V (2006) Determination of total phenolic compounds and their antioxidant activity in vegetables—evaluation of spectrophotometric methods. J Agric Food Chem 54(3):607–616 doi:10.1021/jf052334j

    Article  CAS  Google Scholar 

  37. Hassimotto NM, Genovese MI, Lajolo FM (2005) Antioxidant activity of dietary fruits, vegetables and commercial frozen fruit pulps. J Agric Food Chem 53(8):2928–2935 doi:10.1021/jf047894h

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The financial assistance provided by Council of Scientific and Industrial Research (CSIR), New Delhi is gratefully acknowledged. The first author (SG) wishes to thank CSIR for grant of Senior Research Fellowship. Special thanks are due to Dr. Jyothi Lakshmi A. for giving constructive comments while preparing the manuscript.

Author information

Authors and Affiliations

  1. Department of Studies in Food Science & Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006, India

    Sheetal Gupta & Jamuna Prakash

Authors
  1. Sheetal Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jamuna Prakash
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sheetal Gupta.

Additional information

Paper awarded the Young Scientist Award in Experimental Nutrition at the Young Scientist Award Session of the 39th Annual Meet of the Nutrition Society of India, Hyderabad, India on 15–16th Dec 2007.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Gupta, S., Prakash, J. Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity. Plant Foods Hum Nutr 64, 39–45 (2009). https://doi.org/10.1007/s11130-008-0096-6

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-008-0096-6

Keywords

Search

Navigation