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

AL-Farga Ammar¹, Hui Zhang^1, and Azhari Siddeeg^{1, 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

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

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