In Vitro Free Radical Scavenging Activity of Bago (Gnetum gnemon Linn.), Pako (Diplazium esculentum (Retz.) Sw.) and Saluyot (Corchorus olitorius Linn.) Leaf Extracts

Elden P. Jayag, Andresito D. Acabal

Abstract


Free radical scavenging activities (µmol Trolox equivalent (TE)/ 100 g fresh weight) of Bago (Gnetum gnemon Linn.), Pako (Diplazium esculentum (Retz.) Sw.) and Saluyot (Corchorus olitorius Linn.) leaf extracts were measured by 1,1-diphenyl-2-picrylhydrazil (DPPH) assay. Extraction was carried out with and without heating using water, vinegar (5% acetic acid) and ethanol as solvents. Free radical scavenging activity was highest (380.29 ± 55.28 µmol TE/100 g) for C. olitorius Linn. and lowest (306.45 ± 43.35 µmol TE/100 g fresh weight) for D. esculentum (Retz.) Sw.. Ethanolic extract exhibited highest (357.39 ± 49.34 µmol TE/100 g fresh weight) free radical scavenging activity and water extract the least (249.32 ± 59.46 µmol TE/100 g fresh weight). Application of heat during extraction increased the free radical scavenging activities


Keywords


free radical; scavenging activity; indigenos vegetablesu

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