Evaluation of the Antioxidants and Antimicrobial Properties of Two Nigerian Leafy Vegetables

Borokini Funmilayo Bosede^1, , Adesuyi Ayodeji Temitope² and Komolafe Olamide Yemisi²

¹Department of Chemistry, University of Medical Science, Laje, Ondo City, 0340001, Ondo State, Nigeria

²Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo, P.M.B. 1019, Ondo State, Nigeria

Cite this paper:
Borokini Funmilayo Bosede, Adesuyi Ayodeji Temitope and Komolafe Olamide Yemisi. Evaluation of the Antioxidants and Antimicrobial Properties of Two Nigerian Leafy Vegetables. Journal of Food and Nutrition Research. 2017; 5(6):418-426. doi: 10.12691/jfnr-5-6-9

Abstract

The study was carried out on Senecio biafrae and Basella alba to promote their utilization as a support for promoting healthy diets. Phytochemical screening and determination of reducing power of different concentrations (1-5 mg ml^-1) of the aqueous and alcoholic extracts; using ferric reducing antioxidant assay and phosphomolybdate method were carried out. The antimicrobial activities of the extracts against selected pathogen at 0.05g/ml were evaluated by using agar well diffusion method for antibacterial and poisoned food technique for antifungal assays. The results revealed the presence of flavonoid, tannin, terpenoid and saponin in the extracts. Correlation analysis revealed positively strong correlation between the total flavonoid content (TFC) and total phenol content (TPC) with the reducing property. For ferric reduction, the range was TFC (r = 0.944 – 0.967) and TPC (r = 0.937-0.970) for B.alba extracts and TFC (r = 0.918 – 0.976) and TPC (r = 0.947 – 0.990) for S. bifrae at between 0.01 and 0.05 significant levels. All the fractions showed concentration dependent increase in their total antioxidant property (TAP) with positively strong correlations with corresponding TFC and TPC in the range TFC (r = 0.971 – 0.991); TPC (r = 0.945 -0.980) for B. alba and TFC (r = 0.957 – 0.983); TPC (r = 0.966 – 0.991) for S. biafrae at 0.01- 0.05 significant levels. The vegetables exhibited mild antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa and Salmonella typhi compared with streptomycin sulphate used as control but appreciable antifungal activities against (Fusarium solani, Trichoderma rubrum and Aspergillus fumigates) compared with bonlate antibiotic positive control. The vegetables possess appreciable antioxidant and antimicrobial properties for promoting good health, their cultivation and utilization should be encouraged especially in the face of health and economic challenges; and food insecurity in many parts of the world.

Keywords:
vegetables extracts phytochemicals antimicrobial reducing property

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