Antioxidant capacity of the green leafy vegetables using oxygen radical antioxidant capacity (ORAC), 2,2'-Azino-Bis (3Ethylbenzothiazoline-6-Sulphonic Acid (ABTS) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assays

Haron, Normah and Mat Jusoh, Hanapi (2019) Antioxidant capacity of the green leafy vegetables using oxygen radical antioxidant capacity (ORAC), 2,2'-Azino-Bis (3Ethylbenzothiazoline-6-Sulphonic Acid (ABTS) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assays. Science Heritage Journal (GWS), 3 (1). pp. 1-7. ISSN 2521-0858 E-ISSN 2521-0866

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Abstract

Antioxidants are believed to play a very important role in the body defence system against reactive oxygen species (ROS), the harmful by-products that are generated during normal aerobic cell respiration. The objective of this study was to determine the antioxidant capacity in green leafy vegetables using ORAC, ABTS, and DPPH assays of different polyphenol fractions (free phenolic, alkaline hydrolysate, acidic hydrolysate).The antioxidant capacity of the identified free and bound phenolic acid content was measured using different assays including ORAC, ABTS, and DPPH assay (end-point assay and kinetic assay). Only hydrophilic antioxidant activities of all selected samples were examined using ORAC assay. Strong correlations were observed in acidic and alkaline hydrolysate fractions (p<0.01) as determined by ORAC and ABTS assays, respectively. In the free phenolic acid extracts, the O. basilicum (Sweet basil) ranked first, had highest antioxidant capacities of 521804±4243 µmol TE/100g DW, 329.8±0.4mg TE/g DW and 9.0±1.8 µg GAE/g DW as determined by ORAC, ABTS and DPPH, respectively. . The A. occidentale (Cashew shoot) in the alkaline hydrolysate extract showed a greatest antioxidant capacity in all three assays: 889126±7193 µmol TE/100g DW, 466.5±7.9 mg TE/g DW and 3.5±0.4 µg GAE/g DW as measured by ORAC, ABTS and DPPH, separately. While, in acidic hydrolysate, the A. occidentale (Cashew shoot) extract also dominated the antioxidant capacity with (560504±5785 µmol TE/100g DW, 387±0.7 mg TE/g DW and 5.9±0.5 µg GAE/g DW) as determined by ORAC, ABTS and DPPH assays, respectively. The acidic and basic hydrolysis yielded higher antioxidant capacities in the present study. It suggests that hydrolysis with alkaline and acidic play significant roles in liberating more phenolic acids and flavonoids and generating high antioxidant capacity in the extracts.

Item Type:	Article (Journal)
Additional Information:	7032/70259
Uncontrolled Keywords:	antioxidant, bound phenolic acids, ORAC, DPPH, ABTS
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences Kulliyyah of Science Kulliyyah of Science > Department of Biotechnology
Depositing User:	Dr. Normah Haron
Date Deposited:	05 Mar 2019 15:56
Last Modified:	12 Jul 2019 16:02
URI:	http://irep.iium.edu.my/id/eprint/70259

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