American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.7, No.2, Jun. 2021, Pub. Date: Jun. 2, 2021
Analysis of Antioxidant Activity of Selected Ethnic and Conventional Leafy Vegetables of Bangladesh by DPPH Assay
Pages: 39-43 Views: 39 Downloads: 26
[01] Afsana Anwar, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.
[02] Sneha Sarwar, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.
[03] Jyosna Khanam, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.
[04] Ontora Khatun, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.
[05] Sheikh Nazrul Islam, Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.
Human body continuously produces different types of oxidants through various cellular metabolic activities. Antioxidants are substances that delay or prevent oxidative damage. So they are inevitable to combat reactive oxygen species in the body which are solely responsible for numerous degenerative non communicable diseases. Plants and different leafy vegetables are rich sources of antioxidant rich vitamins. The aim of this study is to analyze the antioxidant activity of selected ethnic and conventional leafy vegetables of Bangladesh. The DPPH free radical scavenging method is used to undertake the study. It is an effective method for analyzing the antioxidant activity of the plant material. Inhibition percentage and IC50 (concentration required to obtain 50% antioxidant effect) value are used to express the antioxidant activity by DPPH method. Methanolic extracts of ten selected ethnic and conventional vegetables were analyzed for their potential antioxidant activity. Their percent inhibitions in different concentrations (200µg/ml, 400 µg/ml, 600 µg/ml, 800 µg/ml) were determined. According to this study, at highest concentration maximum inhibition was done by Sojne pata (Moringa oleifera), which was almost 75%. Sojne pata (Moringa oleifera) showed the highest antioxidant activity with an IC50 value of 374.8µg/ml and Mulashakh (Raphanus sativus L.) showed the lowest antioxidant activity with an IC50 value 2057.3 µg/ml. This study helps to identify the contribution of conventional and ethnic vegetables in regular diet regarding antioxidant activity and paves the way for further research regarding health implications.
Conventional Vegetables, Ethnic Vegetables, Antioxidant Capacity, DPPH Assay, IC50 Value
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