Critical Evaluation of Antioxidant and Phenolic Content of Edible Plants

Today, the interest in nutritional consciousness and a selective preference for a safe and balanced diet is rising. Healthy sources of essential components in human nutrition are a variety of varieties of vegetables, which include vitamins, minerals, and fiber in general. In addition, chemical compounds unique to the vegetables in question are responsible for different effects on living organisms. Increased consumption of plants has been reported to reduce the risk of developing many diseases, including cardiovascular diseases, cancer, stroke, degenerative diseases, and to reduce the risk of loss of functionality with growing age. For instance, the widely known components of vegetables are natural antioxidants, which neutralize free radicals in the human body. The objective of the analysis was to determine the antioxidant activity and phenolic content of three common Urtica dioca L., Rumex acetosella L. and Chenopodium album L. leaves. These plants’ antioxidant activity ranged from 117.99 to 1273.83 μMTE/g. Urtica L dioica. Had it got the The highest antioxidant activity (1273.83 μMTE/g) was followed by Rumex scutatus L.(225.09 μMTE/g), while Chenopodium album L.(117.99 μMTE/g) displayed the lowest value. In Urtica dioica L.(0.811 mMGAE/g), the highest phenolic compound was estimated, and in Rumex scutatus L. the lowest phenolic compound was identified. (mMGAE/g 0.481). The findings of this research suggest that wild Urtica dioca L., Rumex acetosella L., and Chenopodium album L. Because of its strong antioxidant and phenolic content properties, it may be a significant dietary source. The research added to the literature in this regard, and it is thought that it would lead to further studies.

Author (s) Details

Hülya Demir
Department of Nutrition and Dietetics, Faculty of Health Sciences, Yeditepe University, İstanbul, Turkey.

Gökhan Biçim
Department of Biochemistry, Marmara University, School of Medicine, İstanbul, Turkey.

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