Antioxidative properties of 34 green leafy vegetables

Gunathilake, K.D.P.P.; Ranaweera, K.K.D.S.

doi:10.1016/j.jff.2016.07.015

Cited by 66 publications

(78 citation statements)

References 52 publications

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“…The order of soluble phenolic content of the extracts of leaves varieties was C. auriculata > O. zeylanica > S. grandiflora > P. edulis > G. lactiferum > C. asiatica . Similar observation also reported previously for total phenolic content by Gunathilake and Rupasinghe (). Interestingly, C. asiatica showed higher bound phenolics level and it is comparable with other leafy types, though its soluble phenolic content was three times lower compared with C. auriculata .…”

Section: Resultssupporting

confidence: 92%

“…Recent years phenolics and carotenoids compounds have received remarkable attention due to their antioxidant capacities (Deng et al, ; Li, Wong, Cheng, & Chen, ). Green leafy vegetables are considered as rich sources of natural antioxidant vitamins and other bioactive compounds and however, leafy vegetables available in Sri Lanka have not been fully exploited (Gunathilake & Rupasinghe, ). Recently 34 leafy vegetables have been screened for their antioxidant capacities and have reported several leafy vegetables possess good antioxidant properties (Gunathilake & Rupasinghe, ).…”

Section: Introductionmentioning

confidence: 99%

“…Green leafy vegetables are considered as rich sources of natural antioxidant vitamins and other bioactive compounds and however, leafy vegetables available in Sri Lanka have not been fully exploited (Gunathilake & Rupasinghe, ). Recently 34 leafy vegetables have been screened for their antioxidant capacities and have reported several leafy vegetables possess good antioxidant properties (Gunathilake & Rupasinghe, ). These leafy vegetables include Cassia auriculata , Sesbania grandiflora , Gymnema lactiferum , Olax zeylanica , Passiflora edulis , and so forth.…”

Section: Introductionmentioning

confidence: 99%

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

2018

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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.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

2018

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“…scavenging singlet molecular oxygen and peroxyl radicals (Stahl & Sies, 2003), and Gunathilake and Ranaweera (2016) have reported that C. asiatica leaves possess antioxidant activities toward free radical scavenging, lipid peroxidation inhibition, and reducing potential.…”

mentioning

confidence: 99%

“…. Leaves of C. asiatica contain polyphenols, carotenoids and possess antioxidant activity(Gunathilake & Ranaweera, 2016;Rahman et al, 2013). Leaves of C. asiatica contain polyphenols, carotenoids and possess antioxidant activity(Gunathilake & Ranaweera, 2016;Rahman et al, 2013).…”

mentioning

confidence: 99%

Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system

Gunathilake

Ranaweera

Rupasinghe

2019

Food Science & Nutrition

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Response surface methodology has been used to optimize the extraction conditions for total phenolics and carotenoids from leaves of Centella asiatica. Solvent concentration (30%–100%), extraction temperature (30–60°C), and extraction time (30–90 min) were used as the independent variables. A second‐order polynomial model produced a satisfactory fitting of the experimental data with regard to total phenolics (R2 = 84.75%, p < 0.004) and carotenoid (R2 = 78.74, p < 0.019) contents. The optimum extraction conditions of ethanol concentration, extraction temperature, and extraction time for phenolics were 6.1%, 70.2°C, and 110.5 min and for carotenoids, the optimum parameters were 100%, 70.2°C, and 110.5 min, respectively. The optimal predicted contents for total phenolics (9.03 mg Gallic Acid Equivalent (GAE)/g DW) and carotenoid (8.74 mg/g DW) values in the extracts were agreed with the experimental values obtained with optimum extraction conditions for each response, and also they possess significantly higher total antioxidant capacity.

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Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion

Zhang

Xing

Sun

et al. 2020

Food Science & Nutrition

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This study aimed to evaluate the bio‐accessibility of the phenolics and flavonoid, the polyphenolic profile and the antioxidant activity of sprouts obtained from four different quinoa genotypes and one djulis cultivar during in vitro gastrointestinal digestion. Compared to their content in sprouts, the bioavailable phenolics after the oral phase, the gastric phase, the intestinal phase, and in the dialyzable fraction were in the ranges of 45.7%–63.5%, 87.6%–116.7%, 89.6%–124.5%, and 7.4%–10.9%, respectively. The trend in flavonoid bio‐accessibility was similar to the polyphenols. The dialyzable flavonoid recoveries varied between 4.2% and 12.4%. Correspondingly, the free radical scavenging activity of the dialyzable phase decreased significantly from 84.7% to 96.5%. The main phenolic acids were vanillic acid, caffeic acid, and syringic acid during digestion. The results suggest that gastrointestinal digestion greatly affected the absorption of polyphenols and flavonoid of quinoa and djulis sprouts, as well as their antioxidant capacity.

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Antioxidative properties of 34 green leafy vegetables

Cited by 66 publications

References 52 publications

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

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

Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system

Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion

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