Total Phenolics, Total Carotenoids and Antioxidant Activity of Selected Unconventional Vegetables Growing in Bangladesh

Abstract

Background: Phenolics and carotenoids are natural antioxidants, which provide health benefit and protect against degenerative chronic diseases. Utilization and identification of foods with high content of these received greater attention nowadays. Objective: The present study reports the total phenolics (TPC) and total carotenoids (TCC) contents of thirty-two selected unconventional vegetables growing in Bangladesh. In addition, they were also analyzed for their antioxidant potentials. Methods: Folin-Ciocalteu and acetone–petroleum ether extraction followed by spectrophotometric measurement were employed for TPC and TCC, respectively. The antioxidant capacities of the selected unconventional leafy vegetables were analyzed using DPPH and Trolox equivalent antioxidant capacity (TEAC) assays. Results: The results revealed that the TPC ranged from 82.41 mg GAE/100 g in Kiokro to 2711.05 mg GAE/100 g in Mrolapiong whereas the TCC values ranged from 43.05 µg/100 g in Fala to 12863.54 µg/100 g in Roktodrone. The study findings also revealed that the selected plant samples exhibited high antioxidant capacities. Mrolapiong demonstrated highest DPPH inhibition (91.31 %) and TEAC (485.55 μmol Trolox/g) value, than others. The antioxidant capacities were attributed to phenolic compounds as there exist a positive correlation between these two variables. Bioactive phytochemicals are widely distributed in these vegetables, although their amounts are varying among the different types of vegetables. Conclusion: The study results suggest that the vegetables analyzed may provide a possible source of dietary antioxidant and serve as material for functional foods. Therefore, their production and consumption must be encouraged in order to preserve biodiversity and prevent their extinction.

Phenolic Compound and Trace Elements Contents of some Fresh and Processed Egyptian Vegetables

“…While total phenolic compounds in pulses vegetables ranged from 6.31 to 17.38 mg/g as Galic acid of peas and tomato, respectively. Results are in the line with those reported by (Chipurura et al, 2013;Alam et al, 2020).…”

Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying

“…The phenolic compounds of citrus peel oils may correlate with the antioxidant activity of the EOs. The relation between total phenol content and antioxidant activity has been widely studied in different fruit and vegetables (67)(68)(69), exhibiting that the free radical scavenging capacity of fruits or vegetables significantly rises with a high level of total polyphenol content (70). Moreover, the phenolic compounds have the capacity to scavenge free radicals by giving a hydrogen atom from their phenolic hygrogen groups (44).…”

Identification of antinutritional, antioxidant, and antimicrobial activity of plants that cause livestock poisoning in Bojonegoro Regency, Indonesia

“…The ability of plants to inhibit free radical activity is due to various phytochemical substances, mainly total polyphenol content and total flavonoid content [69]. Polyphenols have mechanisms to provide hydrogen donors, heavy metal chelators, and electrons or increase the response of antiradical cells to reactive oxygen species [71][72][73]. Alam et al [72] found cassava to have the highest total polyphenol content among other Bangladeshi vegetables.…”

“…Polyphenols have mechanisms to provide hydrogen donors, heavy metal chelators, and electrons or increase the response of antiradical cells to reactive oxygen species [71][72][73]. Alam et al [72] found cassava to have the highest total polyphenol content among other Bangladeshi vegetables. This could be attributed to the high scavenging activity of cassava extracts among other crops tested.…”