Radical Scavenging Activities, Total Reducing Power, Total Phenolic and Flavonoids Contents of Four Common Vegetables

Abstract

Aim: This study aimed at evaluating the antioxidant activities of extracts from four vegetables namely: Beta vulgaris, Raphanus sativus, and two varieties (red and green) of Brassica oleracea.
 Method: The antioxidant properties of these extracts were assessed using five different methods including 2,2-diphényl 1-picrylhydrazyl (DPPH), Nitrogen Oxyde (NO), total reducing power, total phenolic and flavonoids content. 
 Results: All the four vegetable extracts showed free radical-scavenging activity against DPPH· with RSa50 (Radical scavenging activity 50) ranging between 129.77 and 323.64 µg/ml, and inhibitory activity against NO radical (RSa50 ranging from 1454,52 to 4479,97 µg/ml). The four vegetable extracts also showed total reducing powers ranging between 2.41 and 9.37 AAE (mg ascorbic acid equivalents per gram of dried extract). These antioxidant activities can be justified by the presence of different antioxidant compounds like total phenol contents which were present in all studied vegetable extracts with quantities varying between 4.37 and 11.83 GAE (mg of garlic acid equivalents per gram of dried extract) of dry extract, or flavonoids which were also present in all the plants with total contents ranging between 0.1 and 0.25 RE (rutin equivalents per gram of dried extract). 
 Conclusion: The different antioxidant activities demonstrated in this study provide scientific evidence that some vegetables commonly consumed in Cameroon including B. oleracea, R. sativus and B. vulgaris can serve as a dietary supplement or in preventive medicine in the management of oxidative stress and associated pathologies. 

In Vitro Antiplasmodial, Cytotoxicity, and Antioxidant Activities of Lophira lanceolata (Ochnaceae): A Cameroonian Plant Commonly Used to Treat Malaria

“…Contents. Te total Phenolic content was determined using the method described by Singleton and Rossi [19] while the favonoid content was determined using the method described by Djeussi et al [20].…”

The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

“…Generally, increasing extraction time raised the TPC of red cabbage. In the study conducted by Hunaefi (2013) on red cabbage, its total phenolic content was stated as (175.89 ± 15.99 mg GAE.100g fw −1 ).Moreover the total phenolic content of four common vegetables was determined by Djeussi et al (2022) and red cabbage was reported as 4.37±0.32 mg of gallic acid/ gram of dried extract. It was observed that all of the total phenolic content measured at different pH and different times were higher than the value reported by Hunaefi et al and by Djeussi et al Red cabbage extracts showed DPPH scavenging activity with an IC 50 value of 0.21± 0.06 -0.34± 0.01 mg/mL at 1h and with an IC 50 value of 0.34±0.01 -0.94±0.03 mg/mL at 24h.…”

Antiplasmodial, Antioxidant and Cytotoxicity Activity of Ethanol and Aqueous Extracts of Khaya grandifoliola Stem Bark

“…The Total Phenolic content was determined using the method described by Singleton and Rossi [ 26 ]. While the Flavonoid content was determined using method described by Djeussi et al [ 27 ].…”

“…Phenolic content was determined using the method described by Singleton and Rossi [26]. While the Flavonoid content was determined using method described by Djeussi et al [27]. Figure 5 shows the efect of the aqueous and ethanol extract of Khaya grandifoliola on human erythrocytes.…”