Vol. 2, Issue 2 (2018)
Evaluation of free radical scavenging capability of Telfairia occidentalis (UGU) and Pterocarpus soyavxii (OHA) ethanolic leaf extracts
Author(s): Wopara Iheanyichukwu, Awah M Francis, Modo Emmanuel U, Adejinmi O Ruth
Abstract: Vegetables are of interest to food scientist and fitness-conscious individuals for management of stress and human ailments. In this study we compared the antioxidant capabilities of ethanol extracts of Telfairia occidentalis (Ugu) And Pterocarpus soyavxii (Oha) by assessing their abilities to scavenge superoxide anion (O2.-), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and nitric oxide radicals (NO.) using appropriate assay systems. From the results Ugu extract showed a better superoxide radical inhibitory capability relative to Oha. The IC50 for O2.- anion inhibition was significantly lower (p<0.05) for Ugu extract 52.76 ± 4.44 μg/ml compared to Oha extract 524.04 ± 11.58 μg/ml. Ugu extract inhibited 88.69 ± 3.11 % of DPPH. at a concentration of 1000 μg/ml compared to Oha extract that inhibited 69.62 ± 4.77 % and ascorbic acid which inhibited 96.41 ± 1.92 % at same concentration of 1000 µg/ml. The extracts exhibited strong NO. radical scavenging activity leading to the reduction of the nitrite concentration in the assay medium, a possible protective effect against oxidative damage. The observed free radical inhibitory action of these vegetables suggests that they could be of great relevance in the food industry, as well as a source of dietary antioxidant, reducing lipid oxidation in the food products in addition to managing diseases whose pathogenesis implicate oxidative stress.
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