Journal of Food, Agriculture and Environment

Vol 7, Issue 2,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet


Ibiyinka Ogunlade 1, 2, Gregory Tucker 2, Ian Fisk 3, Adebayo Ogunlade 4

Recieved Date: 2008-11-28, Accepted Date: 2009-03-29


Freeze-dried leaves of some selected vegetables (Cnidoscolus aconitifolius, Talinum fruticosum and Solanum macrocarpon) were examined for antioxidant activity and analysed for vitamin E profile, using Ferric-ion Reducing Antioxidant Power (FRAP) assay. Total phenolic content (TPC) was measured by Folin-Ciocalteu method, and vitamin E profile was determined by HPLC analysis. Based on dry weight of the vegetables, C. aconitifolius had the highest antioxidant activity (122 µmole Trolox equivalent/g dry wt), followed by S. macrocarpon (115.2 µmole TE/g dry wt) and T. fruticosum (78.14 µmole TE/g dry wt). Total phenolic content ranged from 349.2 to 1247.6 mg GAE/g dry wt for T. fruticosumS. macrocarpon and C. aconitifolius, respectively. Vitamin E profile (tocopherol & tocotrienols) was significantly higher in C. aconitifolius (p < 0.05) than in other two vegetables. The results suggest that these vegetables when consumed can be utilized to block/scavenge free radicals thereby alleviating symptoms associated with chronic and degenerative diseases.


Antioxidant activity, total phenolics, indigenous vegetables, vitamin E

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 143-145

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