Antioxidant Properties of Indigenous Raw and Fermented Salad Plants

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.14, Iss.3, 2011-05, pp. : 599-608

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Abstract

This study evaluates the antioxidant potential of selected plant species by assessing three parameters: antioxidant inhibition of hydrogen peroxide induced hemolysis, free radical scavenging activity and presence of superoxide dismutase activity. Protection against hemolysis was assessed by the rabbit erythrocyte hemolysis assay while free radical scavenging activity was estimated spectophotometrically using 2,2-diphenyl-1-picrylhydrazil as the scavenger. Superoxide dismutase was assessed by measuring the inhibition by superoxide dismutase on the reaction of xanthine oxide generated superoxide radical with a tetrazolium salt. The best protection against hydrogen peroxide induced hemolysis was by extracts of lemon grass (Cymbopogon citratus) leaves. Hempedu bumi (Andrographis paniculata), garlic (Allium sativum) and turmeric (Curcuma domestica) also showed significant anti-hemolytic effect. Good free radical scavenging activity was shown by raw and fermented bean (Phaseolus vulgaris), hempedu bumi (Andrographis paniculata) and ulam raja (Cosmos caudatus). Ulam raja (Cosmos caudatus), lemon grass, hempedu bumi and turmeric showed significant superoxide dismutase activity. The antioxidant potential of Andrographis paniculata was good as evident by the three parameters assayed. However, neem (Azadirachta indica) has limited antioxidant potential. Plants with good antioxidant capabilities include lemon grass and garlic.