Antioxidant properties of polar and non‐polar extracts of some tropical green leafy vegetables

Oboh, Ganiyu; Raddatz, Heike; Henle, Thomas

doi:10.1002/jsfa.3367

Cited by 87 publications

(70 citation statements)

References 45 publications

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“…Similarly, Chang and Liu [20] reported a higher antioxidant level in THF than aqueous extracts in four varieties of tomato fruit. The fact that less polar THF extract had higher activity in the TEAC mechanism might be due to a specific additive/synergistic antioxidant effect of the extracted bioactive constituents as suggested by Oboh et al [23]. In conclusion, the total antioxidant capacity measurements from a sequential extraction solvent procedure with aqueous ethanol and tetrahydrofuran is likely appropriate for apricot fruit.…”

Section: Resultsmentioning

confidence: 61%

“…Recent investigations of the antioxidative effect of carotenes such as phytoene and phytofluene have suggested that they may be part of the oxidative stress defence system in human tissues [17,18]. The influence of solvent extraction on phenolic content and total antioxidant capacity has been reported in fruit and vegetable species [19][20][21][22][23]; however, the antioxidant power of lipophilic extracts from apricots and their contribution to the total antioxidant capacity has not been widely investigated and in many cases the reported total antioxidant capacity has only referred to the hydrophilic antioxidant level. Given that apricot fruit is an important source of liposoluble compounds such as carotenes, it could be useful to evaluate the contribution of lipophilic extracts to the total antioxidant properties in mature fruit.…”

Section: Introductionmentioning

confidence: 99%

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The effect of solvent extraction on antioxidant properties of apricot fruit

2011

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Two solvent extraction procedures were used to investigate the extraction efficiency in terms of total antioxidant capacity and\ud total phenols in apricot fruit. Samples were either sequentially extracted with aqueous ethanol (ethanol/water 80% v/v) and\ud tetrahydrofuran or directly extracted with tetrahydrofuran. Each extract was analyzed for total antioxidant capacity by the\ud Trolox Equivalent Antioxidant Capacity (TEAC) assay and total phenols by the Folin-Ciocalteu assay. The results showed\ud that using sequential solvent extraction, the majority (85%) of the total antioxidant capacity and total phenols was due to\ud hydrophilic compounds. In tetrahydrofuran direct extractions, the total antioxidant capacity and total phenols were higher than\ud values obtained with aqueous ethanol and the sum of results obtained from sequential extracts for either total antioxidant\ud capacity or total phenols was similar to the tetrahydrofuran-extract antioxidant values. A linear correlation between total\ud antioxidant capacity and total phenols was found and was independent of the solvent extraction method. In conclusion, the\ud choice of solvent is related to the antioxidant potential of fruit and depends on the food hydrophilic/lipophilic composition

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Section: Resultsmentioning

confidence: 61%

Section: Introductionmentioning

confidence: 99%

The effect of solvent extraction on antioxidant properties of apricot fruit

2011

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“…Many of the health-promoting characteristics of plant food are partly linked to the presence of an array of important phenolic phytochemicals including phenolic acids and flavonoids Sun et al, 2002;Cheplick et al, 2007;Oboh et al, 2008Oboh et al, , 2010aWang et al, 2010). Phenolic compounds or phenolic phytochemicals are secondary metabolites of plants and are present in diets (Bravo, 1998).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside-induced lipid peroxidation in rat pancreas by water extractable phytochemicals from some tropical spices

Adefegha

Oboh

2012

Pharmaceutical Biology

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“…In recent times, research interest has been paid to polyphenols and flavonoids as a result of their antioxidant capacity which is principally based on the redox properties of their hydroxyl groups and the structural relationship between different functional groups in their structure which allow them to act as reducing agents, hydrogen donors, free radical scavengers, singlet oxygen quenchers and metal chelators (Rice-Evans et al, 1996;Amic et al, 2003;Materska and Peruka, 2005;Oboh and Rocha, 2008a;Oboh et al, 2008;Gomez-Alonso et al, 2003). Hence, the fact that unripe plantain extract has a higher phenolic and flavonoid content could partly explain why unripe plantain is recommended to diabetic and hypertensive patients as dietary intervention in the management of their pathological conditions.…”

Section: Volume Of Sample (µL)mentioning

confidence: 99%

Effect of ripening on the phytochemical constituents and antioxidant properties of plantain (Musa paradisiaca)

Ibukun¹,

Kade²,

Oguntoyinbo³

et al. 2012

J. Med. Plants Res.

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The present study sought to investigate the effect of ripening on the antioxidant properties and phytochemical constituents of plantain, a major staple food of global consumption. This was done by measuring the total phenolics and flavonoid content of both ripe and unripe form of plantain. Moreover, the free radical scavenging, ferric reducing and iron chelating properties of both forms of plantain were also investigated. Finally, the ability of both extracts to prevent pro-oxidant induced deoxyribose degradation and lipid peroxidation in both cerebral and hepatic tissues of rat was also assessed. Results revealed that ripening depleted the total phenolics [(unripe, 16.2 ± 0.75 mg/g (GAE); ripe, 8.3 ± 0.55 mg/g (GAE)] and flavonoid [(unripe, 15.2 ± 0.45 mg/g (QE); ripe, 9.5 ± 0.21 mg/g (QE) content of plantain. Moreover, the unripe plantain extract exhibited a significantly higher free radical scavenging, iron (II) chelating and ferric reducing effect than the ripe extract. Finally, the unripe plantain extract offered a marked inhibitory effect against pro-oxidant induced deoxyribose degradation and lipid peroxidation than the ripe extract. Put together, we could suggest that the observed depletion in antioxidant properties of ripe plantain may be due to an irreversible degradation in the phytochemical constituents of the fruit as ripening progresses. This study would create a public awareness on the effect of ripening on the therapeutic potentials of plantain and serve as useful information in the global fight against degenerative diseases whose etiology has been linked to oxidative stress.

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Antioxidant properties of polar and non‐polar extracts of some tropical green leafy vegetables

Cited by 87 publications

References 45 publications

The effect of solvent extraction on antioxidant properties of apricot fruit

The effect of solvent extraction on antioxidant properties of apricot fruit

Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside-induced lipid peroxidation in rat pancreas by water extractable phytochemicals from some tropical spices

Effect of ripening on the phytochemical constituents and antioxidant properties of plantain (Musa paradisiaca)

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