<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Four leafy vegetable species, spinach (<italic>Spinacia oleracea)</italic>, amaranthus (<italic>Amaranthus viridis</italic>), fenu-greek (<italic>Trigonella foenum-graecum</italic>) and bathua (<italic>Chenopodium album</italic>), were extracted with three different solvents (80% ethanol, 80% acetone and water) for maximum recovery of phenol and antioxidant compounds in the extract. The results of extraction were compared with extraction from moringa (<italic>Moringa oleifera</italic>) leaves that is known as a very rich source of antioxidants. The study showed that, it is very difficult to justify a single solvent for extraction of antioxidant compounds from different plants. Results from different solvents used for extracting the bioactive compounds mostly depend on the type of compound extracted (polar/medium polar/non-polar) present in leafy matrices. Here, 80% acetone extract showed highest total phenol content in moringa leaves but the overall antioxidant activity in the leaves of four vegetables was observed to be better after extraction with 80% ethanol. Nevertheless, in most assays, independent of solvent used for extraction, the moringa leaves were the richest source of polyphenols and antioxidants.</p></abstract>

Four leafy vegetable species, spinach (Spinacia oleracea), amaranthus (Amaranthus viridis), fenu-greek (Trigonella foenum-graecum) and bathua (Chenopodium album), were extracted with three different solvents (80% ethanol, 80% acetone and water) for maximum recovery of phenol and antioxidant compounds in the extract. The results of extraction were compared with extraction from moringa (Moringa oleifera) leaves that is known as a very rich source of antioxidants. The study showed that, it is very difficult to justify a single solvent for extraction of antioxidant compounds from different plants. Results from different solvents used for extracting the bioactive compounds mostly depend on the type of compound extracted (polar/medium polar/non-polar) present in leafy matrices. Here, 80% acetone extract showed highest total phenol content in moringa leaves but the overall antioxidant activity in the leaves of four vegetables was observed to be better after extraction with 80% ethanol. Nevertheless, in most assays, independent of solvent used for extraction, the moringa leaves were the richest source of polyphenols and antioxidants.

Comparison of Measurements of Antioxidant Activity in the Selected Leafy Vegetables Depending on Extraction Solvent

Centre for Rural Development and Technology

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Four leafy vegetable species, spinach (Spinacia oleracea), amaranthus (Amaranthus viridis), fenu-greek (Trigonella foenum-graecum) and bathua (Chenopodium...

Comparison of Measurements of Antioxidant Activity in the Selected Leafy Vegetables Depending on Extraction Solvent

Data publikacji: 29 gru 2017

Zakres stron: 75 - 80

Otrzymano: 01 sie 2017

Przyjęty: 01 paź 2017

DOI: https://doi.org/10.1515/johr-2017-0023

Słowa kluczowe
antioxidant activity, effect of extraction, leafy vegetables, polyphenols, solvent extraction

© 2017 Swapnil Ganesh Jaiswal et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Comparison of Measurements of Antioxidant Activity in the Selected Leafy Vegetables Depending on Extraction Solvent

Data publikacji: 29 gru 2017

Zakres stron: 75 - 80

Otrzymano: 01 sie 2017

Przyjęty: 01 paź 2017

DOI: https://doi.org/10.1515/johr-2017-0023

Słowa kluczoweantioxidant activity, effect of extraction, leafy vegetables, polyphenols, solvent extraction

© 2017 Swapnil Ganesh Jaiswal et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
antioxidant activity, effect of extraction, leafy vegetables, polyphenols, solvent extraction