Comparison of antioxidant and anti-radical activities of methanolic extract of edible leafy vegetables

ABSTRACT

Aerobic organisms have efficient antioxidant systems but diet can reduce oxidative stress through antioxidants supplementation. It seems that oxidative stress has a major role in cancer, atherosclerosis and aging process. This research was conducted in order to assess and compare the antioxidant and antiradical properties of edible leafy vegetable [Leek, Garden Cress, Spearmint, Basil, Tarragon and Coriander]. Methanolic extracts of dried vegetables were prepared and their antioxidant and antiradical properties were determined using linoleic acid emulsion system and DPPH method respectively. It was shown that highest extraction yield [11.62%] was belonged to Garden Cress and Basil had least [4.42%] extraction yield. Methanolic extract of tarragon had best efficiency in acid linoleic emulsion [induction period was 60.3h when control was 13.4h]. In DPPH system, Spearmint and tarragon showed highest activity though minimum IC50 [216 micrograms/milliliter] was belonged to spearmint. This was even smaller than of IC50 of BHT though the differences between Spearmint, BHT and tarragon were not significant. Leek had Highest IC50 [11675 micrograms/milliliter] as calculated by extrapolation. It was concluded that tarragon and spearmint have highest antiradical and antioxidant activity