Evaluation of antioxidant potential in fresh and boiled juice of purslane leaves

Balamurugan Pandiyan; Ranjithkumar Dhanaraj; Sumayya Rehaman; Sakthipraba Sampath; Malashree Lakshmanan; Anitha Jebamalai Raj; Sangilimuthu Alagar Yadav

Balamurugan Pandiyan ⁽¹⁾ , Ranjithkumar Dhanaraj ⁽²⁾ , Sumayya Rehaman ⁽³⁾ , Sakthipraba Sampath ⁽⁴⁾ , Malashree Lakshmanan ⁽⁵⁾ , Anitha Jebamalai Raj ⁽⁶⁾ , Sangilimuthu Alagar Yadav ⁽⁷⁾

(1) Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641021, Tamil Nadu, India, India ,

(2) Department of Pharmaceutical Analysis, Prime College of Pharmacy, Erattayal, Palakkad-678551, Kerala, India, India ,

(3) Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641021, Tamil Nadu, India, India ,

(4) Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641021, Tamil Nadu, India, India ,

(5) Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641021, Tamil Nadu, India, India ,

(6) Department of Biochemistry and Bioinformatics, Karpagam Academy of Higher Education, Coimbatore-641021, Tamil Nadu, India, India ,

(7) Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641021, Tamil Nadu, India, India

Issue
Vol. 10 No. 1 (2019): Volume 10 Issue 1

Keywords:

Portulaca oleracea, Phytochemical Screening, Antioxidant activity, Phenolic content, Reactive oxygen species, Oxidative stress

PDF

Abstract

Free radical scavenging potentials of fresh and cooked Purslane (Portulaca oleracea - Portulacaceae) was estimated by in vitro antioxidant assays. Antioxidant activity of fresh aqueous juice and cooked aqueous filtrate of purslane leaves were evaluated against synthetic free radicals such as DPPH, ABTS^.+ and the results were comparable with that of the reference antioxidant L-Ascorbic acid. The juices showed high antioxidant activity using DPPH and ABTS^.+ assays with increasing concentration of juice extracts. The total phenolic content was quantified and found to be 55.26±1.04 and 26.15 ±1.25 mg/g evaluated by the gallic acid corresponds to fresh and cooked filtrate respectively. The IC₅₀ values of fresh, cooked filtrate and L- ascorbic acid were 145.15 ± 1.85, 85.35 ± 2.17 µg/ml and 65. 40 ± 3.66 µg/ml respectively in DPPH antioxidant assay and likewise the IC₅₀ values of fresh, cooked filtrate and L-ascorbic acid found to be 227.35±1.45 µg/ml, 151.15±1.05 and 65.15±2.89 µg/ml, respectively in ABTS^.+ antioxidant assay. Comparatively the inhibitory concentration of purslane leaves was high in cooked filtrate juice than the fresh aqueous juice.