Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(8), 489-494
DOI: 10.12691/jfnr-3-8-3
Open AccessArticle

Antioxidant Activities, Total Flavonoid and Total Phenolic Contents of Whole Plant of Kyllinga Erecta Shumach

Oluwafemi Augustus Kola1, , Jesumoroti Omobolanle Janet2, Tinubu Busayo Ebenezer3 and Uadia Jeremiah Ogboma3

1Department of Chemistry, Rhodes University, Grahamstown, South Africa

2Department of Chemistry, Wesley University of Science and Technology, Ondo, Nigeria

3Department of Chemistry, Adekunle Ajasin University, Akungba-Akoko, Nigeria

Pub. Date: October 16, 2015

Cite this paper:
Oluwafemi Augustus Kola, Jesumoroti Omobolanle Janet, Tinubu Busayo Ebenezer and Uadia Jeremiah Ogboma. Antioxidant Activities, Total Flavonoid and Total Phenolic Contents of Whole Plant of Kyllinga Erecta Shumach. Journal of Food and Nutrition Research. 2015; 3(8):489-494. doi: 10.12691/jfnr-3-8-3


K. erecta S.; plant family Cyperaceae is locally used as food and medicinal flavor by the Hausas of the Northern Nigeria. This work aims to investigate the phytochemicals present in the whole plant extract, hence, determine the antioxidant activity, total flavonoid and total phenolic contents. The phytochemical screening was conducted on the crude extract using standard methods. The non-polar, moderately polar and highly polar (group ‘N, M and P’) fractions as well as a crystalline isolate (C) were subjected to antioxidant activity using DPPH and FRAP methods. TFC and TPC were determined in N, M and P only. Phytochemical screening result showed the presence of vital secondary phyto-constituents. The test fractions were able to scavenge DPPH radicals in a concentration dependant faction, the results were recorded as percentage inhibition and they all showed significant radical scavenging capacity (IC50: 0.311, 0.035, 0.297 and 1.089 mg/ml, respectively for N, M, P and C). N, M, P and C were able to reduce Ferric Chloride in a concentration dependent manner as well and the results were recorded as Ascorbic Acid Equivalent. The TFC and TPC were presented as Quercetin Equivalent and Gallic Acid Equivalent, respectively. The TFC were 37.50 and 43.75 mg, respectively of Quercetin in one gram of sample for N and M at 0.91 mg/ml while P had 59.03 mg/g, QE at 0.55 mg/ml. 50.000 and 46.430 mg/g, GAE, respectively were the total phenolic content of N and M at 0.09 mg/ml, respectively while 80.355 mg/g, GAE was recorded for P.

secondary phyto-constituents percentage inhibition 11’-diphenyl-2-picryl-hydrazyl ferric ion reducing antioxidant power quercetin

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