Determination of Total Phenolic, Tannin, Flavonoid Contents and Evaluation of Antioxidant Property of Amaranthus tricolor (L)

Abstract

Free radicals or reactive oxygen species are involved in various pharmacological conditions. As synthetic antioxidants possess numerous adverse health effects, the medicinal plants possessing antioxidant components can be used to prevent harmful effects of reactive oxygen species. In the present study leaves of Amaranthus tricolor Linn were used to prepare chloroform (CEAT), methanolic (MEAT) and aqueous (AEAT) extracts, analyze the presence of phytochemicals and evaluation of in-vitro antioxidant property. Quantitative determination of phenols, tannins and flavonoids in leaves A.tricolor was carried out using spectrophotometric methods. The antioxidant activity was performed by DPPH, p-NDA radical scavenging methods for different extracts of the plant. The plant species showed that methanolic extract (MEAT) on higher concentration possess better antioxidant potential when compared with reference standard ascorbic acid. The plant extracts exhibited strong antioxidant DPPH radical scavenging activity with the IC50 values 290, 657, 830 and 130μg/ml of MEAT, CEAT, AEAT and ASA respectively. In scavenging hydroxyl radical by p-NDA method the MEAT showed maximum activity, CEAT showed moderate and AEAT showed minimum activity. The strongest antioxidant activity of MEAT could be due to the presence of flavonoids and phenols.

WITHDRAWN: Rumen fermentation kinetics as impacted by red amaranth (Amaranthus cruentus, L) leaf powder using in vitro gas production technique

“…Amaranth, namely red amaranth (Amaranthus cruentus, L.) have been revealed to contain high concentration of phytonutrients, in which they could exert significant effect on human health [12].…”

A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from Vitis vinifera By-Products through Heat Reflux Extraction

“…Secondly, the same extracts were treated with 100 mg of skin hide powder, and the tannin-protein insoluble complexes were removed by centrifugation for 20 min at 4500 rpm; the clear supernatant (non-adsorbed polyphenols solution) was treated with Folin-Ciocalteu reagent as mentioned above. Tannin content was calculated as a difference between total and non-tannin phenolic content [35,37,38,39,40].…”

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

“…To evaluate betacyanin and betaxanthin content, 10 g of each PPJ sample were dissolved in 100 mL of deionized water, let to stir at room temperature for 30 min, centrifuged and filtered as previously described. The pigment amount extracted was spectrophotometrically analyzed [17,18] at 536 nm and 481 nm, for betacyanin and betaxanthin, respectively, using the molecular weight (Mw) and molar extinction coefficient (ε) in water of betanin (Mw = 550 g/mol; ε = 60,000 L/mol) and indicaxanthin (Mw = 308 g/mol; ε = 48,000 L/mol). The results were expressed as mg of betacyanin and betaxanthin on 100 g of sample (mg/100 g of FW).…”