Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

Abstract

Information on phytochemical contents, antioxidant activity and functional properties of underutilized plants Figl (Raphanus sativus L.), Girgir (Eruca sativa L.) and Karkade (Hibiscus sabdariffa L.) grown in Benishangul Gumuz, Ethiopia are limited. In view of this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated following standard analytical methods. The total flavonoids, total anthocyanins, β-carotene and Lascorbic acid contents were ranged: 5.28-35.97, 0.01-2.53, 0.15-0.42 and 0.28-1.49 (db mg/g), respectively. The total flavonoids content, total anthocyanins content and antioxidant capacity were high in the brown calyces of Karkade, but are low in the roots of Figl. The antioxidant activity of roots of Figl and seeds of Karkade were low. The effective inhibitory concentration (IC 50) toward 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity demanded from brown calyces of Karkade was low and the IC 50 was strong negatively correlated with β-carotene and L-ascorbic acid contents (i.e., achieve IC 50 with low amounts of these bioactive compounds). The ferric reducing antioxidant power was positively strong correlated with total flavonoids and anthocyanins content. The finding showed that calyces of Karkade can be used as a candidate to substitute synthetic antioxidants and food colorant in food, beverage and pharmaceutical industries because of their high antioxidant capacity, desired color and as a good source of phytochemicals. The study also showed that the leaves of Figl and Girgir were found to exhibit good sources of vitamin C, β-carotene with low bulk density. Because of these properties, they can be regarded as good candidate to supplement micronutrients particularly for vulnerable groups like infants and young children.

Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (Eruca sativa Mill.) Leaves

“…The content of lutein in control rocket samples was 37.40 mg/100 g D.W., as shown in Figure 6. The β-carotene content was 36.31 ± 3.41 mg/100 g D.W., which is consistent with the findings of [49], who reported a β-carotene content of 36.00 ± 0.01 mg/100 g in dried rocket leaves. However, both β-carotene and lutein contents found in this study were higher than the values reported by previous studies [46][47][48].…”

“…Long-chain carotenoids are significantly more susceptible to oxidation and isomerization, which can happen during processing and storage [45]. Lutein and β-carotene have been reported to be the most abundant carotenoids in rocket leaves [46][47][48][49]. A higher content of β-carotene than that of lutein in both garden and wild rocket samples has been previously reported [46], however, lutein was reported at higher concentrations in rocket leaves [47,48].…”

Nutritional Composition, Antinutrient Contents, and Polyphenol Compounds of Selected Underutilized and Some Commonly Consumed Vegetables in East Wollega, West Ethiopia

“…However, there was a significant (p < 0.05) difference in cabbage and tomatoes compared to Ethiopia kale. e moisture content of leafy cabbage (5.9%) and root carrot (13.39%) obtained in this study was similar to the results reported for gerger leaves (5.9%) and figl roots (2.9%) reported by Keyata et al [17]. e findings highlighted that relatively low moisture content recorded in the cabbage/ Brassica oleracea powders could stay in storage without deterioration for value addition.…”

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

“…Clark 63K soybean variety (Forsido et al, 2019) and karkade seeds (Keyata et al, 2020) were used to enrich protein and fat contents. Figl leaves were chosen as premix due to high minerals content (Keyata et al, 2020) and β-carotene and L-ascorbic acid (Keyata et al, 2021a). The iodized salts and sugar were added as premixes in all formulated products to improve iodine supply and improve the taste of the complementary food.…”