Evaluation of phytochemical and in vitro antioxidant activity of water and acetone extracts of selected vegetables

The aim of this study was to determine antioxidant activity of Brassica oleracea (Cabbage), Brassica rapa (Turnip) and Raphanus sativus (Radish). All of the three selected vegetables were ultrasonically extracted in water and acetone. The antioxidant activity was determined by DPPH and H2O2. Highest...

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Veröffentlicht in:	Pakistan journal of pharmaceutical sciences 2018-03, Vol.31 (2), p.575-579
Hauptverfasser:	Nisar, Faria, Mirza, Muhammad Aslam, Malik, Riffat Naseem, Ch, Muhammad Aziz, Yasmeen, Kauser
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetone - chemistry Analysis Antioxidants (Nutrients) Antioxidants - chemistry Antioxidants - pharmacology Biphenyl Compounds - chemistry Cabbage Flavonoids - analysis Flavonoids - chemistry Flavonols - analysis Free Radical Scavengers - chemistry Free Radical Scavengers - pharmacology Hydroxyl Radical - chemistry Phenols - analysis Picrates - chemistry Plant Extracts - analysis Plant Extracts - chemistry Plant Extracts - pharmacology Properties Radishes Turnips Vegetables - chemistry Water - chemistry
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Zusammenfassung:	The aim of this study was to determine antioxidant activity of Brassica oleracea (Cabbage), Brassica rapa (Turnip) and Raphanus sativus (Radish). All of the three selected vegetables were ultrasonically extracted in water and acetone. The antioxidant activity was determined by DPPH and H2O2. Highest phenolic, flavonoid and flavonol contents were found among water extract of Raphanus sativus, Brassica oleracea and Brassica rapa respectively. Highest %age of DPPH inhibition was exhibited by water extract of Brassica rapa and highest OH radical scavenging activity was shown by water extract of Raphanus sativus.
ISSN:	1011-601X