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Published:
Dec 2, 2015DOI:
10.4314/jpb.v12i2.13Keywords:
Article Details
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Main Article Content
In vitro comparative studies on antioxidant capacities of Gnetum africanum (“Afang”) and Gongronema latifolium (“Utazi”) leafy vegetables
Abstract
This study sought to investigate the antioxidant potentials of aqueous extracts of Gongronema latifolium ("Utazi") and Gnetum africanum ("Afang") vegetables for the management/prevention of reactive oxygen species (ROS) generated as a result of stress. The total phenol, total flavonoids, ferric reducing property (FRAP), Fe2+ chelation and antioxidants activities [1,1-diphenyl-2 picrylhdrazyl (DPPH) scavenging ability, and hydroxyl radicals (OH*)] and were determined. Gallic acid was used as standard for total phenol and quercetin as standard for total flavonoid determination. Gnetum africanum extract exhibited higher total phenol, total flavonoid, FRAP, DPPH compared to Gongronema latifolium with higher OH* scavenging ability .The extract chelated Fe2+ in a concentration-dependent manner from the IC50 value. The antioxidant activities correlated with its phenol/flavonoid content. In conclusion, both aqueous extracts of Gongronema latifolium (Utazi") and Gnetum africanum ("Afang") are rich in phenolic compounds with high antioxidant activity, but Utazi had higher antioxidant activity.
Keywords: Vegetables; Antioxidants; Phenols; Reactive Oxygen Species (ROS); Medicinal
