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Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables

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Relation http://ir.cftri.com/12101/
http://dx.doi.org/10.1007/s13197-015-1959-0
 
Title Fourier transform infrared spectroscopy (FTIR) analysis,
chlorophyll content and antioxidant properties of native
and defatted foliage of green leafy vegetables
 
Creator Sravan Kumar, S.
Manoj, P.
Giridhar, P.
 
Subject 01 Analysis
23 Vegetables
32 Antioxidants
 
Description FTIR analysis for five selected green leafy vegetables
(GLVs) viz., Hibiscus cannabinus L., (kenaf), H. sabdariffa
L., (roselle), Basella alba L., (vine spinach), B. rubra L.
(malabar spinach) and Rumex vesicarius L., (sorrel) confirmed
the presence of free alcohol, intermolecular bonded alcohol,
intramolecular bonded alcohol, alkane, aromatic compounds,
imine or oxime or ketone or alkene, phenol and amine
stretching. The chlorophyll content was higher in native leaves
of B. alba (2.96 g/kg) than defatted samples (1.11 g/kg). Total
phenolic content (TPC) in H. sabdariffa native methanol extractives
is more (17.6 g/kg) than defatted leaves (9.67 g/kg).
Native B. rubra methanol extractives exhibited highest total
flavonoid content (TFC) (21.59 g/kg), while that of
R. vesicarius was lowest (3.21 g/kg). In general, antioxidant
activities showed a significant reduction in retention of antioxidants
in both native and defatted GLVs samples of ethanol and
methanol extractives.Methanol extractives showed significantly
stronger antioxidant activity probably due to greater solubility
of phenolics and destruction of cellular components.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12101/1/Journal%20of%20Food%20Science%20and%20Technology%20December%202015%2C%20Volume%2052%2C%20Issue%2012%2C%20pp%208131-8139.pdf
Sravan Kumar, S. and Manoj, P. and Giridhar, P. (2015) Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables. Journal of Food Science and Technology, 52 (12). pp. 8131-8139. ISSN 0022-1155