Relationship between Bioactive Components and Antioxidant Capacity of Some Commonly Consumed Vegetables in Punjab

Abstract

Many potential compounds such as flavonoids, phenolics and carotenoids possess anti-oxidant activity. Various categories of vegetables like green leafy, roots and tubers and other vegetables have these bioactive compounds and potent antioxidant activity. Total anti-oxidant activity and its correlation with total phenolics and flavonoids among various vegetables commonly consumed in Punjab (India) have not been much reported. The aim of this research was to determine the antioxidant capacity from methanol extracts of various vegetables and its correlation with the total flavonoid and phenolic content. Among all the vegetables, bathua leaves (Chenopodium album) were found to have highest phenolic and flavonoid content i.e. 247.20 mg GAE/100g and 225.10 mg RE/100g, respectively. The maximum total antioxidant capacity by FRAP was observed in fenugreek leaves (Trigonella foenumgraecum L.) i.e. 171.91 mg TE/100g. Bathua leaves (Chenopodium album) were also found to have maximum antioxidant activity as measured by DPPH radical scavenging activity i.e. 126.80 mg TE/100g. Total antioxidant activity correlated significantly with the total phenolic content of all vegetables (p<0.01). However, non-significant correlation was observed between flavonoid content and total antioxidant activity.