Antioxidant properties of chlorophyll-enriched and chlorophyll-depleted polyphenolic fractions from leaves of Vernonia amygdalina and Gongronema latifolium

Fasakin, Comfort F.; Udenigwe, Chibuike C.; Aluko, Rotimi E.

doi:10.1016/j.foodres.2010.12.019

Cited by 44 publications

(45 citation statements)

References 36 publications

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“…The results showed that steamed water spinach extracted with 80% ethanol had the strongest radical-scavenging activity (36.1% at 400 µg/mL). This finding is concordant with the results of previous studies on the hydroxyl radical scavenging potential of other plants such as Vernonia amygdakina and Gongronema latifolium, which showed that ethanol extracts had higher scavenging activity with increasing concentration (range of 80% to 92% at 1 mg/mL) (30). Table 7 shows the superoxide radical-scavenging activity of water spinach extracts with different cooking methods.…”

Section: Gae Gallic Acid Equivalentssupporting

confidence: 90%

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Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Thi

Hwang

2015

Food Sci Biotechnol

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Water spinach (Ipomoea aquatica) is a green leafy vegetable commonly found in Vietnam and other tropical countries. We identified the best extraction solvent and compared the effects of different cooking methods on phytochemical contents and antioxidant activity of water spinach. Steamed water spinach extracted with 80% ethanol had the highest amounts of 35.0 mg/g total chlorophylls, 7.1 mg/g carotenoids, 35.6 mg/g total polyphenols, and 40.4 mg/g total flavonoids. The steaming process showed higher antioxidant activity than the uncooking or boiling process. The 80% ethanol extract showed a higher level of antioxidant activities than the water extract. The antioxidant activity was measured with the DPPH, ABTS, hydroxyl and superoxide anion racial scavenging assays as well as the reducing power activity assay were increased in a concentration dependent manner. The overall results support that water spinach contains bioactive compounds and they may play a positive role in our health.

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Section: Gae Gallic Acid Equivalentssupporting

confidence: 90%

“…The absorbance of boiled and uncooked water spinach extracted by 80% ethanol was 0.1950 and 0.1737 at 400 µg/mL, respectively. These values were similar to the reducing power activities found in Vernonia amygdalina and Gongronema latifolium (30).…”

Section: Gae Gallic Acid Equivalentssupporting

confidence: 87%

Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Thi

Hwang

2015

Food Sci Biotechnol

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“…Chlorophyll-enriched (non-polar) and chlorophyll-depleted (polar) leaf extract fractions were prepared according to our previously described procedure [24]. Briefly, the leaves were washed in distilled water, sun dried and ground into a powder using a Retsch ZM 200 ultracentrifugal mill (Retsch Inc., Mewton, PA).…”

Section: Production Of Leaf Extracts and Their Fractionsmentioning

confidence: 99%

“…Apart from its food uses, decoctions from the leaves of VA are commonly used in traditional medicine to treat fever, malaria, diarrhea, dysentery, hepatitis and cough, and as a laxative and fertility inducer, and hypertension [20]. The plant has acquired special relevance recently, having been proven in human medicine to possess potent antimalaria, antihelminthic, and antitumorigenic properties as well as antioxidant properties [22][23][24]. Pharmacological studies have also shown that VA leaf extracts have both hypoglycemic and hypoglycemic properties in experimental rats, and so could be used in managing diabetes mellitus [22,25].…”

Section: Introductionmentioning

confidence: 99%

“…In Eastern part of Nigeria where it is known as 'Utazi', it has been widely used in folk medicine as a spice and vegetable component of foods for treatment of malaria, diabetes, and hypertension, or as a laxative [30,31]. Some studies have reported the hypoglycemic, hypolipidemic and antioxidative effects of aqueous and ethanolic extracts of GL leaf [24,32]. Despite these previous studies, there is paucity of scientific data to support the potential use of VA and GL leaf polyphenols as antihypertensive agents.…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of the Inhibition of Renin and Angiotensin I Converting Enzyme by Polar and Non-polar Polyphenolic Extracts of Vernonia Amygdalina and Gongronema Latifolium Leaves

Ajibola

Eleyinmi

Aluko

2011

Plant Foods Hum Nutr

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The aim of this study was to determine the in vitro modulation of the renin-angiotensin system by polyphenolic extracts and fractions of two green leafy vegetables, Vernonia amygdalina (VA) and Gongronema latifolium (GL), that are used for food and medicinal purposes. An 80% acetone extract of each leaf was fractionated on silicic acid-packed column to give two main fractions: acetone eluate (flow-through) and ethanol eluate (column-bound), that consist mostly of chlorophyllic and non-chlorophyllic fractions, respectively. Column fractionation resulted in polyphenolic fractions that displayed higher potency against angiotensin converting enzyme (ACE) and renin than the crude acetone extracts; generally, the chlorophyllic fraction was more active than the non-chlorophyllic fraction. ACE-inhibitory activity was significantly higher (p < 0.05) for the chlorophyllic fraction of VA than GL, with IC(50) values of 0.207 and 0.413 mg/ml, respectively. Similarly, the chlorophyllic fraction of VA had significantly higher (p < 0.05) renin inhibition than GL, with IC(50) values of 0.172 and 0.513 mg/ml, respectively. Kinetics studies showed that the chlorophyllic fractions of VA and GL exhibited mostly mixed-type ACE and renin inhibitions. We concluded that the hydrophobic nature of the chlorophyllic fraction may have contributed to the increased interaction with enzyme protein and inhibition of activities of ACE and renin.

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Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Chavoshizadeh

Pirsa

Mohtarami

2020

Euro J Lipid Sci & Tech

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In this study, a smart biodegradable film based on wheat gluten modified with chlorophyll (WG/Ch) is presented. The effect of chlorophyll on the antioxidant activity and mechanical properties of WG/Ch film is studied. Scanning electron microscopy and Fourier‐transform infrared spectroscopy (FT‐IR) analyses are used to study the structure and chemical composition of gluten‐based films. The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on increasing the shelf life and detecting expiration time of oil is studied. FT‐IR results show that weak interactions are created between gluten and chlorophyll. The antioxidant activity of the WG film is 60% and it increases to 85% by the addition of chlorophyll. The results show that with the increasing storage time of oil samples, oxidative indices are increased, but the WG/Ch film decreases the sesame oil oxidation significantly (almost in the all oxidative indices 50% decrease is observed). Practical Applications: The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on the increasing of shelf life and detecting expiration time of oil is studied. By increasing storage time and oxidant, acidity, acid number, PA, and oil color change are increased, but the WG/Ch active film decreases the sesame oil oxidation significantly. Also, by examining the color properties of the active film, it is observed that with increasing storage time and oxidant percent, the color of the film is changed (from green to yellow), which can be used to estimate the oil expiration time. It should be mentioned that the film's color changes are visible to the naked eye.

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Antioxidant properties of chlorophyll-enriched and chlorophyll-depleted polyphenolic fractions from leaves of Vernonia amygdalina and Gongronema latifolium

Cited by 44 publications

References 36 publications

Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Kinetics of the Inhibition of Renin and Angiotensin I Converting Enzyme by Polar and Non-polar Polyphenolic Extracts of Vernonia Amygdalina and Gongronema Latifolium Leaves

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

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