Chemical composition and in vitro antioxidant properties of water‐soluble extracts obtained from Bangladesh vegetables,Journal of Food Biochemistry

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Chemical composition and in vitro antioxidant properties of water‐soluble extracts obtained from Bangladesh vegetables
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-05 , DOI: 10.1111/jfbc.13357
Razia Sultana ₁ , Adeola M Alashi ₁ , Khaleda Islam ₂ , Md Saifullah ₃ , C Emdad Haque ₄ , Rotimi E Aluko _{1,

5}

Affiliation

The aim of this study was to evaluate the nutritional value and antioxidant properties of aqueous extracts of some Bangladesh vegetables using fruits of ash gourd, bitter gourd, brinjal, okra, ridge gourd, snake gourd, and leaves of Indian spinach, kangkong, and stem amaranth. Proximate composition showed that the dried extracts were composed mainly of crude protein (14.6%–46.7%) and non‐fibre carbohydrates (26.4%–53.5%). With the exception of stem amaranth, all the extracts had >40% DPPH radical scavenging ability at 0.5 mg/ml. In contrast metal chelation was lower, except in Indian spinach with ~46%. The ferric reducing antioxidant power (FRAP) was highest for the kangkong (10.9 mM Fe³⁺ reduced), which is similar to the 9.9 mM for butylated hydroxytoluene (BHT). All the extracts suppressed linoleic acid oxidation better than BHT within the first 5 days of the incubation period. We conclude that the Indian spinach, kangkong, and okra could be considered as the most promising sources of antioxidant compounds.

中文翻译：

从孟加拉国蔬菜中提取的水溶性提取物的化学成分和体外抗氧化性能

这项研究的目的是评估一些孟加拉蔬菜的水提物的营养价值和抗氧化特性，这些水果使用了葫芦，苦瓜，茄子，秋葵、,、蛇瓜以及印度菠菜，金刚和茎的叶子。苋菜。最接近的成分表明，干燥的提取物主要由粗蛋白（14.6％–46.7％）和非纤维碳水化合物（26.4％–53.5％）组成。除stem菜红外，所有提取物在0.5 mg / ml的浓度下均具有> 40％的DPPH自由基清除能力。相比之下，金属螯合剂的含量较低，除了印度菠菜中的〜46％。铁的还原铁抗氧化能力（FRAP）最高（10.9 mM Fe ³⁺降低），这与丁基化羟基甲苯（BHT）的9.9 mM相似。在温育期的前5天中，所有提取物均比BHT更好地抑制了亚油酸氧化。我们的结论是，印度菠菜，空港和秋葵可以被认为是最有前途的抗氧化剂化合物的来源。

更新日期：2020-07-05

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