Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species

Abstract

The antioxidant potency of soluble and bound phenolic extracts of freeze‐dried six leafy vegetables was investigated using in vitro systems; singlet oxygen scavenging, hydroxyl radical scavenging, nitric oxide radical scavenging, and ABTS radicals assays. Further rutin, lutein, and β‐carotene content of leaves were analysed. The results revealed that both soluble and bound phenolic extracts have exhibited antioxidant potential toward free radicals and reactive oxygen species concerned. However, soluble extracts showed a higher content of phenolics and flavonoids than the bound counterpart. The highest rutin, lutein, and β‐carotene contents were observed in the leaves of Cassia auriculata, and the leaves of Passiflora edulis showed the highest vitamin C content. Positive associations between phenolics and antioxidant activities except for singlet oxygen radical scavenging ability were observed. Among the leafy types studied, C. auriculata have shown to possess more antioxidant bioactives such as β‐carotene, lutein, and rutin and antioxidant activities. Practical applications This paper will give information about major bioactive compounds such as β‐carotenoids, rutin, and lutein and antioxidant activity in selected green leafy vegetables due to cooking treatments. This is important for the public those concern about the healthy diet in the view of selecting leafy vegetables to combat many oxidative stress‐related chronic diseases.

Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves

“…The analytical parameters: linearity, detection limit, precision, and accuracy assay show that the different methods studied are useful for measuring the total antioxidant capacity in foods. This fact is important in order to quantify the changes in the antioxidant capacity of foods during processing/preservation treatment and subsequent storage [ 33 ]. Figure 4 displays the total antioxidant capacity of raw and cooked leaf samples.…”

In Vitro Anti-Inflammatory Properties of Selected Green Leafy Vegetables

“…Green leafy vegetables are the vital constituent in any balanced diet, and they are rich in polyphenols and antioxidant vitamins. Leafy vegetables, such as Cassia auriculata , Passiflora edulis , Gymnema lactiferum , Sesbania grandiflora , and Olax zeylanica , are some of the leafy vegetables rich in polyphenols, carotenoids, and antioxidant activities [8,9]. Further, Centella asiatica is one of the leafy vegetables that possess anti-inflammatory properties [10].…”

Optimization of Polyphenols and Carotenoids Extraction from Leaves of Cassia auriculata for Natural Health Products

“…Further, bioactives such a polyphenols and carotenoids rich extracts can be used for the formulations of functional foods, ingredients and nutraceuticals as these commodities posses various functional properties such as antioxidants [16,17] and anti-inflammatory [18,19] etc. In an effort to examine the optimum extraction conditions for recovery of polyphenols and carotenoids using aqueous ethanol system, the present investigation was undertaken using response surface methodology (RSM).…”