The study was carried out to assess the antioxidant capacity and phytochemical constituents of acetone and water extracts of the vegetables irrigated with fresh and waste water such as Raphanus sativus (Radish), Brassica oleracea capitata (Cabbage), Brassica rapa (Turnip), Coriandrum sativum (Coriander) and Spinacia oleracea (Spinach). A concurrent quantitative investigation of total phenolics, flavonols and flavonoids was also made and according to the results, the higher antioxidant capacity was shown by aqueous extracts in all antioxidant methods than acetone extracts.Key words: Raphanus sativus, Brassica oleracea capitata, Brassica rapa, Coriandrum sativum, Spinacia oleracea, antioxidant.
INTRODUCTIONPhytochemicals are chief bioreactive non-nutrient in plants (Factor et al., 2000). Phenolic group have capability to extinguish free radicals because of acidity and delocalized ᴫ-electrons (Brown, 1995). Reactive oxygen and many other free radicals have ability to cause damage to biological macromolecules such as proteins, DNA and also cause many diseases like cardiovascular diseases, diabetes, and cancer (Bhattacharya et al., 2011;Liochev, 2013;Kryston et al., 2011). During the last era, research for determining natural sources of antioxidants has been increased and various studies have been reported for the prevention of diseases as a result of oxidative anxiety by consuming vegetables and fruits (Gulcin, 2012;Ivan et al., 2016). It has been reported that many vegetables are rich in flavonoids, phenolics, flavonol contents and also rich in carotenoids (Ranilla et al., 2010;Kumar et al., 2012). Foods flourishing with flavonoids lessen many diseases, increase the power of vitamin C, protect the blood vessels from leakage, secure cell due to oxygen damage and prevent inflammation of body. Different diseases such as, gout, allergy, cataracts, asthma, diabetes, candida infection, hemorrhoids and stomach ulcer are putt off by flavonoids. Hemorrhoids, nose bleeds, meager resistant function and infection after injury are caused by deficiency of flavonoids. The contents of flavonoids are affected by many factors like acidity level, extent of processing and heating. By heating flavonoid contents are removed, for example, 50% of total flavonoid contents are removed by boiling fresh spinach and boiling *Corresponding author. E-mail: ma_mirza64@yahoo.com. Tel: +92-5827-961100. Owing to diverse properties of flavonoids like anti-allergic, antioxidant (Cazarolli et al., 2008), anti-inflammatory, antiviral (Friedman, 2007), antimutagenic, antibacterial (Cushnie and Lamb, 2011, antithrombotic and antineoplastic, they have many pharmacological and health reimbursement effects (Middleton et al., 2000).
MATERIALS AND METHODS
ReagentsFolin-ciocalteu, gallic acid, aluminium chloride, sodium carbonate, sodium nitrite, sodium hydroxide, rutin, sodium acetate, DPPH (2, 2-diphenyl-1-picrylhydrazyl), methanol, 1, 10-phenanthroline, phosphate buffer, ferrous sulphate, hydrogen peroxide and acetone were used.
Extraction of the samplesTh...
