Estimating concentration of fluoride in edible leaves locally grown around Raipur, Chhattisgarh

Jain, Anubhuti; Mohapatra, Ashok K.; Yunus, GY; Tiwari, Raj Gaurang; Parakh, Abhinav; Verma, Swati

doi:10.4103/jiaphd.jiaphd_208_16

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“…Therefore, with rising consciousness level and research opportunities led the science to deeper study on usage of natural sources for the treatment of various human diseases. Edible leaves which are one of the important natural sources have also become a prominence issue and numerous researches have been made regarding their effect on human health and food quality in recent years as they are a valuable source of different bioactive compounds including secondary metabolites and macromolecules (Ju et al, 2013;Jain et al, 2017). However, to the best of our knowledge, no studies have been conducted direct comparative data on antioxidant and α-glucosidase inhibition activities of seven edible leaves investigated in our study.…”

Section: Introductionmentioning

confidence: 83%

Phenolic Compounds Content, Antioxidant and Antidiabetic Potentials of Seven Edible Leaves

Başyi̇ği̇t¹,

Çam²,

Akyurt³

2018

Gıda

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The objectives of this study were to investigate antioxidant and enzyme inhibitory activity of ethanolic and aqueous extracts of seven leaves. The antioxidant activity of the leaves was determined by two different methods: DPPH and β-carotene-bleaching test (βC). The enzyme inhibitory activity was evaluated against α-glucosidase. Antioxidant (EC50) and α-glucosidase (IC50) activity were determined as 8.29-238.8 g of leaf/g of DPPH and 35.59-620.29 μg/mL respectively. Among seven leaves studied, leaf of grape (Vitis vinifera), quince (Cydonia oblonga) and nettle (Urtica dioica) exhibited higher antioxidant and α-glucosidase inhibition activity than the rest of the leaves. Total phenolic content (TPC), total flavonoid content (TFC) and total hydrolyzable tannin content (TTC) of the leaves were between 0.22-16.37 mg gallic acid equivalents (GAE), 0.07-9.32 mg catechin equivalents (CE) and 0.49-16.38 tannic acid equivalent (TAE) per g of leaf, respectively.

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Section: Introductionmentioning

confidence: 83%