@article{jfnr2017569,
author={{Bosede, Borokini Funmilayo and Temitope, Adesuyi Ayodeji and Yemisi, Komolafe Olamide},
title={Evaluation of the Antioxidants and Antimicrobial Properties of Two Nigerian Leafy Vegetables},
journal={Journal of Food and Nutrition Research},
volume={5},
number={6},
pages={418--426},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/6/9},
issn={2333-1240},
abstract={The study was carried out on <i>Senecio biafrae </i>and <i>Basella alba</i> 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<SUP>-1</SUP>) 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<i> </i>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 每 0.967) and TPC (r = 0.937-0.970) for <i>B.alba </i>extracts and TFC (r = 0.918 每 0.976) and TPC (r = 0.947 每 0.990) for <i>S. bifrae</i> 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 每 0.991); TPC (r = 0.945 -0.980) for <i>B. alba</i><i> </i>and TFC (r = 0.957 每 0.983); TPC (r = 0.966 每 0.991) for <i>S. biafrae</i> at 0.01- 0.05 significant levels. The vegetables exhibited mild antibacterial activities against <i>Staphylococcus aureus, Pseudomonas aeruginosa </i>and<i> Salmonella typhi </i>compared with streptomycin sulphate used as control but appreciable antifungal activities against (<i>Fusarium solan</i><i>i</i><i>,</i><i> Trichoderma rubrum </i>and <i>Aspergillus fumigates</i>) 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.},
doi={10.12691/jfnr-5-6-9}
publisher={Science and Education Publishing}
}