A Comparative Study of Antioxidants and Antimicrobial activity in Vegetables, Leafy Vegetables and Spices

J. Guna Priya¹ , K. Geetha Lakshmi² , Niharika Sharma³ , D.Rajani ⁴

Section:Research Paper, Product Type: Journal Paper
Vol.06 , Special Issue.01 , pp.80-85, May-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.8085

Online published on May 10, 2019

Copyright © J. Guna Priya, K. Geetha Lakshmi, Niharika Sharma, D.Rajani . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.  

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Abstract :
Natural antioxidants, especially the phenolic compounds act both by reducing the content of toxic compounds in foods and providing the human body with exogenous antioxidants. Vegetables, green leafy vegetables and spices are the most important sources of antioxidants in the Indian diet and are consumed on a daily basis. In this study, eleven samples consisting of four vegetables (beet root, capsicum, tomato, carrot), five leafy vegetables (spinach, coriander, moringa, mint and curry leaves) and two spices (ginger and garlic) were studied to reveal the enzymatic and non-enzymatic antioxidant components. The qualitative analysis of the samples for phytochemicals revealed the presence of flavonoids, tannins, saponins, alkaloids and reducing sugars in most of the extracts. Total Phenolic content was determined in the methanol extracts by using Folin-Ciocalteu method and spinach was found to contain 80mg GAE/100gm. The enzymatic assay of peroxidase by continuous spectrophotometric rate determination was performed in which ginger was found to have the highest activity of 3.25units/100grams. Total antioxidant activity was found to be high in spinach with value of 0.60mg/100grams among the samples analyzed. Ascorbic acid content was found to be high in capsicum with 280mg/100g. Zinc which acts as mineral antioxidant and a cofactor of SOD enzyme was found to be high in beetroot with a value of 3.9mg/100g. Among the samples analyzed the antimicrobial activity was found to be high in ginger after measuring the zone of inhibition. The test was performed against gram negative bacteria E. coli strain. The work is aimed to evaluate the health beneficial properties of selected vegetables, leafy vegetables and spices in terms of their antioxidant properties and antimicrobial activity.

Key-Words / Index Term :
antioxidants, phytochemicals, phenolic content, antimicrobial activity

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