Rohit Sharma¹ , Sarabjot Kaur²

1College of Engineering Studies, University of Petroleum & Energy Studies, Dehradun, Uttarakhand-248007, India
2Department of Pharmaceutical Sciences, Assam University Silchar-788011, India
Author    Correspondence author
Bioscience Methods, 2015, Vol. 6, No. 2   doi: 10.5376/bm.2015.06.0002
Received: 05 May, 2015    Accepted: 10 Aug., 2015    Published: 12 Aug., 2015

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Rohit Sharma and Sarabjot Kaur., 2015, Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables, Bioscience Methods, Vol.6, No.2 1-7 (doi: 10.5376/bm.2015.06.0002)

The anti-oxidant activity and total phenolic contents of alcoholic extracts from 14 vegetables were evaluated by using a model system consisting of β-carotene and linoleic acid and Folin-Ciocalteu method. The total phenolic of the extracts was determined spectrophotometrically according to the Folin-Ciocalteu procedure and ranged from 63 to 33 mg per 100 gm on a fresh weight basic. Chenopodium album, Beta vulgaris, Brassica juncea, pea pods, and Brassica oleracea have high anti-oxidant activity. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 70% in Chenopodium album extracts to a low of 25% in Raphanus sativus. Other vegetables found to have high anti-oxidant activity (>60%) were Beta vulgaris, Brassica juncea, pea pods, Brassica oleracea. Anti-oxidant activity correlated linearly significantly and positively with total phenolics. The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.

β-carotene; linoleic acid; Folin-Ciocalteu reagent; green leafy vegetables