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      Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia

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          Abstract

          Information on phytochemical contents, antioxidant activity and functional properties of underutilized plants Figl ( Raphanus sativus L.), Girgir ( Eruca sativa L.) and Karkade ( Hibiscus sabdariffa L.) grown in Benishangul Gumuz, Ethiopia are limited. In view of this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated following standard analytical methods. The total flavonoids, total anthocyanins, β-carotene and L-ascorbic acid contents were ranged: 5.28–35.97, 0.01–2.53, 0.15–0.42 and 0.28–1.49 (db mg/g), respectively. The total flavonoids content, total anthocyanins content and antioxidant capacity were high in the brown calyces of Karkade, but are low in the roots of Figl. The antioxidant activity of roots of Figl and seeds of Karkade were low. The effective inhibitory concentration (IC 50) toward 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity demanded from brown calyces of Karkade was low and the IC 50 was strong negatively correlated with β-carotene and L-ascorbic acid contents (i.e., achieve IC 50 with low amounts of these bioactive compounds). The ferric reducing antioxidant power was positively strong correlated with total flavonoids and anthocyanins content. The finding showed that calyces of Karkade can be used as a candidate to substitute synthetic antioxidants and food colorant in food, beverage and pharmaceutical industries because of their high antioxidant capacity, desired color and as a good source of phytochemicals. The study also showed that the leaves of Figl and Girgir were found to exhibit good sources of vitamin C, β-carotene with low bulk density. Because of these properties, they can be regarded as good candidate to supplement micronutrients particularly for vulnerable groups like infants and young children.

          Abstract

          Figl, Girgir, Karkade, Phytochemicals, Antioxidants, Functional properties.

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          Antioxidant activity of Nigella sativa essential oil.

          The essential oil of black cumin seeds, Nigella sativa L., was tested for a possible antioxidant activity. A rapid evaluation for antioxidants, using two TLC screening methods, showed that thymoquinone and the components carvacrol, t-anethole and 4-terpineol demonstrated respectable radical scavenging property. These four constituents and the essential oil possessed variable antioxidant activity when tested in the diphenylpicrylhydracyl assay for non-specific hydrogen atom or electron donating activity. They were also effective.OH radical scavenging agents in the assay for non-enzymatic lipid peroxidation in liposomes and the deoxyribose degradation assay. GC-MS analysis of the essential oil obtained from six different samples of Nigella sativa seeds and from a commercial fixed oil showed that the qualitative composition of the volatile compounds was almost identical. Differences were mainly restricted to the quantitative composition. Copyright 2000 John Wiley & Sons, Ltd.
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            Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.

            Aqueous extracts of 30 plants were investigated for their antioxidant properties using DPPH and ABTS radical scavenging capacity assay, oxygen radical absorbance capacity (ORAC) assay, superoxide dismutase (SOD) assay, and ferric reducing antioxidant potential (FRAP) assay. Total phenolic content was also determined by the Folin-Ciocalteu method. Antioxidant properties and total phenolic content differed significantly among selected plants. It was found that oak (Quercus robur), pine (Pinus maritima), and cinnamon (Cinnamomum zeylanicum) aqueous extracts possessed the highest antioxidant capacities in most of the methods used, and thus could be potential rich sources of natural antioxidants. These extracts presented the highest phenolic content (300-400 mg GAE/g). Mate (Ilex paraguariensis) and clove (Eugenia caryophyllus clovis) aqueous extracts also showed strong antioxidant properties and a high phenolic content (about 200 mg GAE/g). A significant relationship between antioxidant capacity and total phenolic content was found, indicating that phenolic compounds are the major contributors to the antioxidant properties of these plants.
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              Functional and electrophoretic characteristics of succinylated peanut flour protein

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                Author and article information

                Contributors
                Journal
                Heliyon
                Heliyon
                Heliyon
                Elsevier
                2405-8440
                13 January 2021
                January 2021
                13 January 2021
                : 7
                : 1
                : e05939
                Affiliations
                [a ]Department of Food Science and Nutrition, Wollega University, P.O. Box 38, Shambu, Ethiopia
                [b ]Department of Post-Harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O. Box: 307, Jimma, Ethiopia
                [c ]Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
                Author notes
                []Corresponding author. ebisaolika20@ 123456gmail.com
                Article
                S2405-8440(21)00044-X e05939
                10.1016/j.heliyon.2021.e05939
                7855332
                e4253129-d370-45eb-8252-cd61329a61e4
                © 2021 Published by Elsevier Ltd.

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                History
                : 2 June 2020
                : 30 July 2020
                : 7 January 2021
                Categories
                Research Article

                antioxidants,figl,girgir,karkade,phytochemicals,functional properties

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