Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2014, 2(5), 215-220
DOI: 10.12691/jfnr-2-5-2
Open AccessArticle

In Vitro Antioxidant Activity and Total Phenolic and Flavonoid Contents of Alhydwan (Boerhavia elegana Choisy) Seeds

AL-Farga Ammar1, Hui Zhang1, and Azhari Siddeeg1, 2

1State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, Wuxi, China

2Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan

Pub. Date: May 19, 2014

Cite this paper:
AL-Farga Ammar, Hui Zhang and Azhari Siddeeg. In Vitro Antioxidant Activity and Total Phenolic and Flavonoid Contents of Alhydwan (Boerhavia elegana Choisy) Seeds. Journal of Food and Nutrition Research. 2014; 2(5):215-220. doi: 10.12691/jfnr-2-5-2

Abstract

Alhydwan seeds are widely used by indigenous tribes in the traditional cuisines of South Yemen. The objectives of this study were to determine antioxidant components and antioxidant activities of ethanolic extract of Alhydwan (Boerhavia elegana Choisy) seeds cultivated in Yemen for human consumption (novel plant). The work was done by using several in vitro methods such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), β-carotene, reducing power and chelating activity. Were also determined total phenolic content by the Folin-Ciocalteu colorimetric and Flavonoid content using catechol. Results showed that B. elegana Choisy seeds had the highest phenol (253.9 ± 0.9mg/1 g), flavonoids (23.68 ± 0.6 mg/1 g), contents; total phenolic content was the most abundant in seeds. B. elegana Choisy seeds exhibited potent DPPH, ABTS, β-carotene bleaching and metal chelating except reducing power. Effect was also increasing with an increase in B. elegana Choisy concentration. The findings of this study have clearly demonstrated Alhydwan (Boerhavia elegana Choisy) seeds possess high phenolic, flavonoid contents and potential antioxidant activity, and could be used as a viable source of natural antioxidants and might be exploited for functional foods.

Keywords:
Boerhavia elegana Choisy antioxidant activity total phenolic content total flavonoid compounds novel plant

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Siger A., Czubinski J., Kachlicki P., Dwiecki K., Lampart-Szczapa E., and Nogala-Kalucka M., Antioxidant “Antioxidant activity and phenolic content in three lupin species.” Journal of Food Composition and Analysis, 25. 190-197. 2012.
 
[2]  Al-Farsi., Mohamed Ali., and Chang Yong Lee., “Optimization of phenolics and dietary fiber extraction from date seeds.” Food Chemistry 108, 977-985, 2008.
 
[3]  Majhenič L., Mojca Š., and Željko K., “Antioxidant and antimicrobial activity of guarana seed extracts.” Food chemistry, 104. 1258-1268. 2007.
 
[4]  Subhasree B., Baskar R., Laxmi Keerthana R., Lijina Susan R., and Rajasekaran P., “Evaluation of antioxidant potential in selected green leafy vegetables.” Food chemistry, 115. 1213-1220. 2009.
 
[5]  Osawa T., Kavakishi S., Namiki M., Kuroda Y., Shankal, D M., and Waters M D “Antimutagenesis and anticarcinogenesis mechanisms II.” New York: Plenum; 139-153. 1990.
 
[6]  Pandey K B., and Syed I R., “Plant polyphenols as dietary antioxidants in human health and disease.” Oxidative Medicine and Cellular Longevity, 2. 270-278. 2009.
 
[7]  Thitilertdecha N., Teerawutgulrag A., and Rakariyatham N., “Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts.” LWT-Food Science and Technology, 41. 2029-2035. 2008.
 
[8]  Chanwitheesuk A., Teerawutgulrag A., and Rakariyatham N., “Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand.” Food chemistry, 92. 491-497. 2005.
 
[9]  Rezaire A., Robinson JC., Bereau D., Verbaere A., Sommerer N., Khan M. K., and Fils-Lycaon B., “Amazonian palm Oenocarpus bataua (“patawa”): Chemical and biological antioxidant activity–Phytochemical composition.” Food chemistry, 149. 62-70. 2014.
 
[10]  Duenas M., Hernandez T., EstrellaI., and Fernandez D., “Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.).” Food chemistry, 117. 599-607. 2009.
 
[11]  Beninger Clifford W., and George L Hosfield., “Antioxidant flavonoids from Phaseolus vulgaris L. seed coat color genotypes.” Journal of agricultural and Food chemistry 51: 7879-7883.2003.
 
[12]  Carrasco-Castilla J., Hernández-Álvarez A J., Jiménez-Martínez C., Jacinto-Hernández C., Alaiz M., Girón-Calle J.,and Dávila-Ortiz G.,. “Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates.” Food chemistry 135: 1789-1795. 2012.
 
[13]  Boulos, Loutfy. “contribution to the flora of South Yemen (PDRY).” Candollea, 43.549-585. 1988.
 
[14]  Olaleye M T., Akinmoladun A C., Ogunboye A A., and Akindahunsi A A., “Antioxidant activity and hepatoprotective property of leaf extracts of Boerhaavia diffusa Linn against acetaminophen-induced liver damage in rats.” Food and Chemical Toxicology, 48. 2200-2205. 2010.
 
[15]  Govindan P., and Suriyavathana M., “Evaluation of total phenolic content and free radical scavenging activity of Boerhavia erecta.” Journal of Acute Medicine, 3. 103-109. 2013.
 
[16]  Khalid M., Hefazat Hussain S., and Sheeba F., “In vitro estimation of the antioxidant activity and phytochemical screening of Boerhaavia diffusa root extract.” Asian Journal of Traditional Medicines, 6. 2011.
 
[17]  Wu SJ., Ng LT., “Antioxidant and free radical scavenging activities of wild bitter melon (Momordica charantia Linn. Var. abbreviate Ser.) In Taiwan.” LWT-Food Science and Technology, 41. 323-330. 2008.
 
[18]  Djeridane A., Yousfi M., Nadjemi B., Boutassaouna D., Stocher P., Vidal N., “Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds.” Food Chemistry, 97.654-660. 2006.
 
[19]  Brand-Williams W., Culvelier ME., and Berset C., “Use of a free radical method to evaluate antioxidant activity,” Lebensmittel-Wissenschaft & Technologie, 28. 25-30.1995.
 
[20]  Azhari S., Y S Xu., Q X Jiang., and W S Xia., “Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity.” Grasas y Aceites, 65.2014.
 
[21]  Lu Y., Yeap Foo L., “Antioxidant and radical scavenging activities of polyphenols from apple pomace.” Food chemistry, 68.81-85. 2000.
 
[22]  Zheng L., Huang X., Wang L., Chen Z., “Physicochemical properties, chemical composition and antioxidant activity of Dalbergia odorifera T. Chen seed oil.” Journal of the American Oil Chemists' Society, 89. 883-890.2012.
 
[23]  Dinis T C., Madeira V M., Almeida L M., “Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers.” Archives of biochemistry and biophysics, 315. 161-169.1994.
 
[24]  Jiao J., Li Z G., Gai Q Y., Li X J., Wei FY., Fu Y J., and Wei M., “Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities.” Food chemistry, 147. 17-24.2014.
 
[25]  Loizzo M R., Tundis R., Bonesi M., Menichini F., Mastellone V., Avallone L., Menichini F., “Radical scavenging, antioxidant and metal chelating activities of Annona cherimola Mill.(cherimoya) peel and pulp in relation to their total phenolic and total flavonoid contents.” Journal of Food Composition and Analysis, 25. 179-184. 2012.
 
[26]  Steinmetz K A., and Potter J D., “Vegetables, fruit, and cancer prevention: a review.” Journal of the American Dietetic Association, 96, 1027-1039.1996.
 
[27]  La Vecchia C., Altieri A., and Tavani A., “Vegetables, fruit, antioxidants and cancer: a review of Italian studies.” European Journal of Nutrition, 40. 261-267.2001.
 
[28]  Zibadi S., Farid R., Moriguchi S., Lu Y., Foo L Y., TehraniP M., Judith B U., and Watson R R., “Oral administration of purple passion fruit peel extract attenuates blood pressure in female spontaneously hypertensive rats and humans.” Nutrition research, 27. 408-416. 2007.
 
[29]  Raj K J., and Shalini K., “Flavonoids-a review of biological activities.” Indian Drugs, 36, 668-676.1999.
 
[30]  Heim K E., Tagliaferro A R., and Bobilya D J., “Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships.” The Journal of nutritional biochemistry, 13, 572-584.2002.
 
[31]  Balasundram N., Kalyana., and Samir S., “Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses.” Food chemistry, 99. 191-203.2006.
 
[32]  Sahoo S., Ghosh G., Das D., and Nayak S., “Phytochemical investigation and In vitro antioxidant activity of an indigenous medicinal plant Alpinia nigra BL Burtt.” Asian Pacific journal of tropical biomedicine, 3, 871-876. 2013.
 
[33]  Sreejayan N., and Rao M N., “Free radical scavenging activity of curcuminoids.” Arzneimittel-forschung, 46, 169-171. 1996.
 
[34]  Nanasombat S., and Wimuttigosol P., “Antimicrobial and antioxidant activity of spice essential oils.” Food Science and Biotechnology, 20. 45-53.2011.
 
[35]  Thenmozhi A., Nagalakshmi K., and Rao U Ma., “Qualitative analysis of phytochemicals, and comparative superoxide radical scavenging along with reducing potency of Solanum nigrum using various solvent extracts.” International Journal of Green Pharmacy, 5. 318-324. 2011.
 
[36]  Nair VD., Panneerselvam R., and Gopi R., “Studies on methanolic extract of Rauvolfia species from Southern Western Ghats of IndiaeIn vitro antioxidant properties, characterization of nutrients and phytochemicals”. Industry Crops Production, 39, 17-25. 2012.
 
[37]  Barreira J., Ferreira IC., Oliveira MB P P., and Pereira JA., “Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars.” Food and chemical toxicology, 46. 2230-2235. 2008.
 
[38]  Soong YY., and Philip J B., “Antioxidant activity and phenolic content of selected fruit seeds.” Food Chemistry, 88, 411-417.2004.
 
[39]  Rocha-Guzmán N E.,Herzog A., González-Laredo R F., Ibarra-Pérez, F J., Zambrano-Galván G., and Gallegos-Infante J A., “Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris).” Food chemistry 103; 521-527, 2007.
 
[40]  Cardador-Martínez, Anaberta, Guadalupe Loarca-Piña, and B. Dave Oomah., “Antioxidant Activity in Common Beans (Phaseolus vulgaris L.) §.” Journal of Agricultural and Food Chemistry 50. 6975-6980, 2002.
 
[41]  Marathe S A., Rajalakshmi V., Jamdar S N., and Sharma, A., “Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India.” Food and Chemical Toxicology 49: 2005-2012.2011.
 
[42]  Zhao Y., Du S K., Wang H., and Cai M. “In vitro antioxidant activity of extracts from common legumes.” Food chemistry 152: 462-466, 2014.