In vitro antioxidant activity of the ethanolic extract from fruit, stem, and leaf of Solanum torvum

Abstract

Secondary metabolites in the Solanaceae group of plants influence human health. Hence fruits and beverages from Solanum torvum are becoming essential not only for their nutritional value but also for medicinal benefits. This study evaluates the antioxidant activity of the extract of fruit, leaf, and stem of S. torvum. Total phenolic and flavonoid contents were evaluated using the Folin-Ciocalteu method and AlCl 3 test, respectively. Antioxidant activities were assessed by DPPH radical scavenging and the ferric-reducing antioxidant power assays. The results showed that stem extracts accumulated significantly higher phenolic content and higher reducing ability than the extracts of fruit and leaf. Extracts of leaves contained significantly higher flavonoid content and higher antioxidant capacity towards DPPH than that of in extract of fruit and stem. This result suggests that extracts of stems exhibited a good reducing ability, whereas the extract of leaves displayed an excellent DPPH free radical scavenging ability.

Study of Physical, Chemical, and Organoleptic Properties of Functional Drink Turkey Berry (Solanum torvum swartz) with the Addition of Butterfly Pea Flower (Clitoria ternatea linn) and Emprit Ginger (Zingiber officinale var. Amarum)

“…Phenolic compounds have the ability of antioxidant activity with the ability to reduce oxidation (Wahyuni, 2015). A previous study conducted by Abdulkadir et al (2016) showed that the total phenolic content in turkey berry fruit was around 16.15 mgGAE.g -1 . Meanwhile, in a study by Rahman et al (2020) the total phenolic content of the main phenols in water samples was around 13.6 mgGAE.g -1 .…”

“…In a previous study conducted by Abdulkadir et al (2016) using the Quersetin method and ethanol solvents found that the total flavonoid content in turkey berry fruit was 1.41 mgQE.g -1 . Whereas in the study of Gyingiri et al (2011) the flavonoid content was 8.46 mgQE.g -1 (water extract) and 1.05 mgQE.g -1 (ethanol extract).…”

AVALIAÇÃO DOS TEORES E DAS ATIVIDADES BIOLÓGICAS DO EXTRATO ETANÓLICO DE FOLHAS DE Artocarpus heterophyllus LAM

“…O material coletado em 2016, originou um extrato que não exibiu a mesma condição antioxidante, tendo uma redução acentuada desta atividade desde a concentração de 250,0 g.mL -1 . Fonte: Autoria própria (2022) Abdulkadir, et al (2016), em estudos com Solanum torvum Swartz. determinaram que os extratos de folhas desta planta apresentam um alto conteúdo de flavonoides e, consequentemente, uma atividade antioxidante (DPPH) maior do que a expressa pelos extratos de frutos e caules dessa espécie e, sugerem que esse conteúdo tenha relação direta com a atividade antioxidante mais acentuada exibida pelas preparações obtidas desse órgão vegetal.…”

Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones

“…Its medical and therapeutic properties, due to the high phytochemical contents such as sterols, tannins, flavonoids, terpenoids, anthraquinones and saponins, can reduce sugars and alkaloids. It can work as an antioxidant, antibacterial, antifungal, cholesterol-lowering, and diuretic activity (Abdulkadir et al, 2018). Moringa oleifera extract showed antimicrobial activity against pathogenic bacteria, including Bacillus sp., Pseudomonas aeruginosa, E. coli and Staphylococcus aureus, due to the presence of phytochemicals compounds (Rajamanickam and Sudha, 2013).…”