Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2007 | Volume: 2 | Issue: 3 | Page No.: 161-168
DOI: 10.3923/ajft.2007.161.168
Screening of Antioxidant and Radical Scavenging Activity of Vigna ungiculata, Bidens pilosa and Cleome gynandra
M. Muchuweti, C. Mupure, A. Ndhlala, T. Murenje and M.A.N. Benhura

Abstract:
This study was conducted to investigate the total phenolics content and the antioxidant activities from methanolic extracts of Vigna ungiculata, Bidens pilosa and Cleome gynandra. Antioxidant and free radical scavenging activity were studied using DPPH and reducing power assays, aβ-carotene linoleic acid model system and the inhibition of lipid peroxidation in rat brain. Phenolic compounds were also quantified using HPLC. Total phenolic compounds for Vigna ungiculata, Bidens pilosa and Cleome gynandra were 1136.603±3.869 g g-1, 1102.797±2.239 mg g-1 and 1327.333±1.658 mg g-1 dry mass, respectively. All three vegetable extracts contained vanillin, caffeic acid, p-coumaric acid and ferulic acid. There was an increase in the reducing power effects and inhibition of lipid peroxidation in all samples. All samples showed a time dependent decrease in radical scavenging of DPPH andβ-carotene.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
  •    Effect of Irradiation and High Pressure Processing Technologies on the Bioactive Compounds and Antioxidant Capacities of Vegetables
  •    Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables
How to cite this article:

M. Muchuweti, C. Mupure, A. Ndhlala, T. Murenje and M.A.N. Benhura, 2007. Screening of Antioxidant and Radical Scavenging Activity of Vigna ungiculata, Bidens pilosa and Cleome gynandra. American Journal of Food Technology, 2: 161-168.

DOI: 10.3923/ajft.2007.161.168

URL: https://scialert.net/abstract/?doi=ajft.2007.161.168

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom