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Antioxidant activity of two traditional Indian vegetables: Solanum nigrum L. and Solanum torvum L.

Abstract

In the present study, chloroform, acetone, and methanol extracts of Solanum torvum and Solanum nigrum leaves and fruit were evaluated for their in vitro antioxidant activity using ferric reducing antioxidant power, 2,2-diphenyl-1-picryl-hydrazyl (DPPH), ABTS·+, iron chelation, and antihemolytic activity. Among the various solvents used, the maximum yield was obtained in chloroform followed by acetone and methanol. The total phenolics were also significantly higher in the chloroform extracts and the in vitro antioxidant activity was shown to be highly dependant on the total phenolic content (p<0.01). The DPPH· and 2,2′azinobis(3-ethylbenzothiozoline-6-sulfonic acid) diammonium salt (ABTS) cation radical scavenging activities were well proved with the ferric reducing antioxidant capacity of the extracts. The potential of multiple antioxidant activity of samples can be further evidenced by inhibition of reactive oxygen mediated erythrocyte cell lysis and metal ion chelating activity. In conclusion, the results presented here implied leaves and fruits of S. torvum and S. nigrum could be considered as health supplements and nutraceuticals/functional foods.

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Correspondence to Sellamuthu Manian.

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Loganayaki, N., Siddhuraju, P. & Manian, S. Antioxidant activity of two traditional Indian vegetables: Solanum nigrum L. and Solanum torvum L.. Food Sci Biotechnol 19, 121–127 (2010). https://doi.org/10.1007/s10068-010-0017-y

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Keywords

  • Solanum torvum
  • Solanum nigrum
  • 2,2-diphenyl-1-picryl-hydrazyl (DPPH·)
  • 2,2′azinobis(3-ethylbenzothiozoline-6-sulfonic acid) diammonium salt (ABTS)
  • antihemolytic activity