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Comparative Study on the Phenolic Content, Antioxidant Properties and HPLC Fingerprinting of Three Varieties of C elosia Species
Author(s) -
Molehin O.R.,
Adefegha S.A.,
Oboh G.,
Saliu J.A.,
Athayde M.L.,
Boligon A.A.
Publication year - 2014
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12090
Subject(s) - rutin , caffeic acid , chemistry , food science , quercetin , gallic acid , syringic acid , botany , phenols , antioxidant , traditional medicine , biology , biochemistry , medicine
In this study, the phenolic content, characterization and antioxidant properties of aqueous extracts of three varieties of C elosia species were assessed. C elosia laxa had significantly ( P < 0.05) higher total phenol and flavonoid contents than C elosia argentea (red variant) and C elosia argentea (green variant). Gallic acid, caffeic acid, quercetin and rutin were found in the three species of C elosia investigated. Rosmarinic acid and phenol glycoside were the two major compounds identified by high‐performance liquid chromatography–diode‐array detector in C . laxa , rutin and epigallocatechin were the prominent phenolics present in C . argentea (green variant) while C . argentea (red variant) had epigallocatechin as the most abundant phenolic compound. The extracts showed strong antioxidant actions as revealed by their 2,2‐diphenyl‐1‐picrylhydrazyl radical, 2,2′‐azinobis‐3‐ethylbenzo‐thiazoline‐6‐sulfonate, nitric oxide radical‐scavenging abilities and reducing power. These findings indicate that the aqueous extracts from C elosia species are potential sources of natural antioxidants. Practical Application C elosia laxa and C elosia argentea (green and red variants) are green leafy vegetables commonly consumed as food and serve as important ingredients in traditional medicine in A frica and A sia. The assessment of the antioxidant properties, phenolic content and composition of the three C elosia species may give insight into their applications in functional foods and nutraceuticals development.