Phytochemical Profiles and Antioxidant Activity of Selected Indigenous Vegetables in Northern Mindanao, Philippines

Authors: Renee P. Baang, Romeo M. Del Rosario, Nenita D. Palmes

Abstract:

The crude methanol extracts of five indigenous vegetables namely, Amarathus tricolor, Basella rubra L., Chochurus olitorius L., Ipomea batatas, and Momordica chuchinensis L., were examined for their phytochemical profile and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The values for DPPH radical scavenging activity ranged from 7.6-89.53% with B. rubra and I. batatas having the lowest and highest values, respectively. The total flavonoid content of all five indigenous vegetables ranged from 74.65-277.3 mg quercetin equivalent per gram of dried vegetable material while the total phenolic content ranged from 1.93-6.15 mg gallic acid equivalent per gram dried material. Phytochemical screening revealed the presence of steroids, flavonoids, saponins, tannins, carbohydrates and reducing sugars, which may also be associated with the antioxidant activity shown by these indigenous vegetables.

Keywords: Antioxidant, DPPH radical scavenging activity, Philippine indigenous vegetables, phytochemical screening.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1107397

References:

[1] Gueco, L. S, Sato, T.; Engle, L. M.; Altoveros, N. C. (2003) Evaluation of selected indigenous vegetables for antioxidant activity. (Univ. Los Banos, College, Laguna (Philippines). Inst. of Plant Breeding) Scientific Conference of the Federation of Crop Science Societies of the Philippines, Banga, Aklan (Philippines), 22-25 Apr 2003. Retrieved from http://agris.fao.org/agris dated October 2012.
[2] Johnson, G. I., Weinberger, K., Wu, M. H. 2008. The Vegetable Industry in Tropical Asia: An overview of production and trade, with a focus on Thailand, Indonesia, the Philippines, Vietnam, and India (CDROM). Shanhua, Taiwan: AVRDC – The World Vegetable Center. 56 pp. (Explorations series; no.1).
[3] Lirio, L. G.; Ayyokad, L. O.; Paing, J. N., Indigenous vegetables for better health and food security Benguet State Univ., La Trinidad, Benguet (Philippines). Semi Temperate Vegetables Research and Development Center. Philippine Journal of Crop Science. 0115-463X, 32 (Supplement no. 1) p. 126.
[4] Garcia, V. V.; Magpantay, T. O.; Escobin, L. D. Antioxidants potential of selected Philippine vegetables and fruits. (Univ. Los Baños, Laguna (Philippines). Inst. of Food Science and Technology) Philippine Agricultural Scientist.0031-7454.v.88 (1) p.78-83.
[5] Harborne JB (1998). Phytochemical Methods. Chapman and Hall, London.
[6] Peteros, N., Uy M., Antioxidant and cytotoxic activities and phytochemical screening of four Philippine medicinal plants, Journal of Medicinal Plants Research Vol. 4(5), pp. 407-414, 4 March, 2010.
[7] Dudonne S, Vitrac S, Coutiere P, Woillez M, Merillon JM (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD and ORAC assays. J. Agric. Food Chem. 57: 1768-1774...
[8] Mga Katutubong Gulay: ALugbati. 1999 Information Bulletin No. 164. Plant Resources of Southeast Asia (PROSEA) Leaflet No. 82. PCARRD, Los Banos, Laguna, Philippines. p.
[9] Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) Technoguide 1985. Indigenous vegetable.
[10] Backyard Gardening Technoguide, Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD). P.69.
[11] Sun H, Mu T, Xi L, Zhang M, Chen J. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chem. 2014 Aug 1; 156: 380-9. doi: 10.1016/j.foodchem.2014.01.079. Epub 2014 Feb 5.
[12] Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) Technoguide 1985. Indigenous vegetable.
[13] Zomlefer, W. B. 1994. Guide to flowering plant families. University of North Carolina Press, Chapel Hill.
[14] Hanane El Hajaji, Nadya Lachkar, Katim Alaoui, Yahya Cherrah, Abdellah Farah, Abdesslam Ennabili, Brahim El Bali and Mohammed Lachkar. Antioxidant Properties and Total Phenolic Content of Three Varieties of Carob Tree Leaves from Morocco. Records of Natural Products, Volume 4, Issue 4 (2010).
[15] A. K. Goyal, S. K. Middha and A. Sen. (2012).Evaluation of the DPPH Radical Scavenging Activity, Total Phenols and Antioxidant activities in Indian wild Bambusa vulgaris “Vittata” Methanolic leaf Extract. Journal of Natural Pharmaceuticals, Volume 1, Issue 1, Oct.- Dec.2010.Retrieved from www.jnatpharm.orgdated September, 2012
[16] Prohp, T. P., and Onoagbe, I. O. (2012). Determination of phytochemical composition of the stem bark of Triplochiton scleroxylon K. schum. (Sterculiaceae). International Journal of Applied Biology and Pharmaceutical Technology. Volume 3, Issue 2. Pp. 68-76.
[17] Rievere C, Van Nguyen TH, Pieters L, Dejaegher B, Heyden YV, Minh CV, Quetin-Leclercq J (2009). Polyphenols isolated from antiradical extracts of Mallotus metcalfianus. Phytochemistry 70: 86-94.
[18] Adekunle AA, Ikumapayi AM (2006). Antifungal Property and Phytochemical Screening of the Crude Extracts of Funtumia elastica and Mallotus oppositifolius. West Indian Med. J. 55(6): 219-223.
[19] Robards, K.; Prernzler, P. D.; Tucker, G.; Swatsitang, P.; Glover, W. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 1999, 66, 401–436.
[20] Rice-Evans C, Miller N, Paganga G (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci., 2: 152-159.
[21] Escarpa, A.; Gonza´lez, M.C. Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Anal. Chim. Acta 2001, 427, 119–127.
[22] Singleton, V.L.; Orthofer, R.; Lamuela-Raventos, R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 1999, 29, 152–178.
[23] Babbar, N.; Oberoi, H.S.; Uppal, D.S.; Patil, R.T. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Res. Intern. 2011, 44, 391–396.
[24] Nunes PX, Silva SF, Guedes RJ, Almeida S. Biological oxidations and antioxidant activity of natural products, Phytochemicals as nutraceuticals - Global Approaches to Their Role in Nutrition and Health. 2012.
[25] Bravo L. Polyphenols: chemistry, dietary sources, metabolism and nutritional significance. Nutr Reviews. 1998; 56: 317–333.
[26] Seow-Mun Hue, Amru Nasrulhaq Boyce and Chandran Somasundram. Antioxidant activity, phenolic and flavonoid contents in the leaves of different varieties of sweet potato (Ipomoea batatas). Australian Journal of Crop Science. AJCS 6(3):375-380 (2012).
[27] Ghasemzadeh A, Jaafar HZE, Rahmat A (2010c). Elevated carbondioxide increases contents of flavonoids and phenolic compounds, and antioxidant activities in Malaysian young ginger (Zingiber officinale Roscoe.) varieties. Mol., 15(11): 7907-7922.
[28] Molyneux P (2003). The use of the stable free radical diphenylpicrylhydrazy (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol. 26(2): 211- 219.
[29] Brand-Williams W, Cuevelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. UTechnol. 28: 25-30.
[30] Yang RY, Tsou SCS, Lee TC, Hanson PM, Lai PY (2005) Antioxidant Capacities and Daily Antioxidant Intake from Vegetables Consumed in Taiwan. Paper presented at the Symposium on Taiwan-America Agricultural Cooperative Projects, Taipei, Taiwan, and 15th November 2005.