• Mala Neogy Department of Botany, Taki Government College, Taki, West Bengal, India
  • Aniket Bhattacharya Department of Botany, Taki Government College, Taki, West Bengal, India


Antioxidative property, leafy vegetables, phytochemical constituents, phenol, flavonoid, vitamin E, vitamin C, DPPH


Objective:The study was carried out to evaluate the phytochemical constituents of three very commonly used leafy vegetables of West Bengal namely Bacopa monnieri (Brahmi sak), Lagenaria siceraria (Lau sak) and Spinacia oleracea (Palong sak). Antioxidant potential of leaf and stem in raw and boiled forms was studied.

Methods:Aqueous, methanolic and ethanolic extract of the three leafy vegetables were prepared. Qualitative detection of phytochemical constituents from the extracts was done. Phenol, Flavonoid, vitamin C, vitamin E, content and DPPH assay were done using standard protocols from methanolic extracts.

Results:Leaf samples of the vegetables under consideration contain higher amount of phenol, flavonoid, vitamin C, vitamin E, than the stem samples. Considering raw and boiled condition, raw samples contain higher amount of flavonoid, vitamin C, vitamin E, from their boiled counterpart whereas boiled samples contain higher amount of phenols. The total antioxidant capacity was positively correlated with total phenolic content and flavonoid content.

Conclusion:Cooking reduced the free radical scavenging activities with certainty to varying extent. Among the three leafy vegetables under consideration, Spinacia oleracea was richest in phenol, flavonoid and vitamin E content and was more active as a free radical scavenger with low IC50 radical scavenging activity.


Download data is not yet available.


Baeurle PA. The inducible transcription activator NF-kappa B: Regulation by distinct protein subunits. Biochim Biophys Acta 1991;1072:63-80.

Shi X, Dong Z, Huang C, Ma W, Liu K, Ye J, et al. The role of hydroxyl radical as a messenger in the activation of nuclear transcription factor NF-κB. Mol Cell Biochem 1999;194:63-70.

Ciz M, Cizova H, Denev P, Kratchanova M, Slavov A, Lojek A. Different methods for control and comparison of the antioxidant properties of vegetables. Food control 2010;21:518-23.

Davies KJA. Oxidative stress, antioxidant defences and damage removal, repair and replacement systems. IUBMB Life 2000;50:279-89.

Finkel T, Holbrook NJ. Oxidants, oxidative stress and the biology of ageing. Nature 2000;408:239-47.

Prior RL. Fruits and vegetables in the prevention of cellular oxidative damage. Am J Clin Nutr 2003;78:5705-85.

Khalil MY, Moustafa AA, Naguib NY. Growth, phenolic compounds and antioxidant activity of some medicinal plants grown under organic farming condition. World J Agric Sci 2007;3:451-7.

Dasgupta N, De B. Antioxidant activity of some leafy vegetables of India: A comparative study. Food Chem 2007;101:471-4.

Harsahay M, Pandey HK, Pandey P, Arya MC, Ahmed Z. Evaluation of antioxidant activity of two important memory enhancing medicinal plants Baccopa monnieri and Centella asiatica. Indian J Pharmacol 2012;44:114-7.

Bhattacharya A, Agarwal A, Sharma N, Cheema J. Evaluation of some antioxidative constituents of three species of Ocimum. Int J Life Sci 2014;8:14-7.

Pourmorad F, Hosseinimehr SJ, Shahabimajd N. Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. Afr J Biotechnol 2006;5:1142-5.

Eberhardt MV, Lee CY, Liu RH. Antioxidant activity of fresh apples. Nature 2000;405:903-4.

Leonard SS, Cutler D, Ding M, Vallyathan V, Castranova V, Shi X. Antioxidant properties of fruit and vegetable juices: more to the story than ascorbic acid. Ann Clin Lab Sci 2002;32:193-200.

Moosmann B, Behl C. Antioxidant as treatment for neurodegenerative disorders. Expert Opin Invest Drugs 2002;11:1407-35.

Xiu-Qin L, Chao J, Yan-Yan S, Min-Li Y, aXiao-Gang C. Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS. Food Chem 2009;113:692-700.

Ferrero A, Menitti A, Bras C, Zanetti N. Consequence of sub-chronic exposure to ethanolic extract from fruits and leaves of Schmus molle var. areira L. in mice. J Ethnopharmacol 2007;132:321-7.

Harborne JB. Phytochemical Methods. A Guide to Modern Technique of Plant Analysis. 3rd ed. Chapman and Hall; 1988.

Kokate CK, Purohit AP, Gohale SB. Pharmacognosy. Pune India: Nirali Prakashan Publishers; 2003.

Brace A, Tommasi ND, Bari LDP, Cosimo PM, Morelli I. Antioxidant principles from Bauhinia terapotensis. J Nat Prod 2001;64:892-5.

Malick CP, Singh MB. Plant Enzymology and Histo Enzymology. New Delhi: Kalyani Publishers; 1980.

Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 2002;10:178-82.

Omaye ST, Turnbull JD, Sauberlich HE. Selected methods for the determination of ascorbic acid in animal cells, tissues and fluids. Methods Enzymol 1979;62:3-11.

Tsen CC. An improved spectrophotometric method for the determination of tocopherols using 4,7-diphenyl-1,10-phenanthroline. Anal Chem 1961;33:849.

Fayemi PO. Nigerian Vegetables. 1st ed. Heineman Educational Books: Nigeria; 1999. p. 1-8.

Kim JS. Radical scavenging capacity and antioxidant activity of the E vitamer fraction in rice bran. J Food Sci 2005;70:208-13.

Nunes PX, Silva SF, Guedes RJ, Almeida S. Biological oxidations and antioxidant activity of natural products. Phytochemicals as nutraceuticals-Global Approaches to Their Role in Nutrition and Health; 2012. p. 1-20.

Hatano T, Edamatsu R, Hiramatsu M, Mori A, Fujita Y, Yasuhara A. Effects of interaction of tannins with co-existing substances. VI. Effects of tannins and related polyphenols on superoxide anion radical and on DPPH radical. Chem Pharm Bull 1989;37:2016–21.

Tanaka M, Kuei CW, Nagashima Y, Taguchi T. Application of antioxidative maillrad reaction products from histidine and glucose to sardine products. Nippon Suisan Gakkaishi 1998;54:1409-14.

Porter Y. Antioxidant properties of green broccoli and purple-sprouting broccoli under different cooking conditions. Biosci Horiz 2012;5:1-11.

Samak G, Shenoy RP, Manjunatha SM, Vinayak KS. Superoxide and hydroxyl radical scavenging actions of botanical extracts of Wagatea spicata. Food Chem 2009;115:631-4.

Ferreres F, Gil MI, Toma´s-Barbera´n FA. Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films. Food Res Int 1996;29:389-95.

Gil MI, Castan˜er M, Ferreres F, Arte´s F, Toma´s-Barbera´n FA. Modified-atmosphere packaging of minimally processed “Lollo Rosso” (Latuca sativa) Z. Lebensm Unters Forsch 1998b;206:350-4.

Gil MI, Ferreres F, Toma´s-Barbera´n FA. Effect of modified atmosphere packaging on the flavonoids and vitamin C content of minimally processed Swiss chard. J Agric Food Chem 1998a;46:2007-12.

Meena H, Pandey HK, Pandey P, Arya MC, Ahmed Z. Evaluation of antioxidant activity of two important memory enhancing medicinal plants Baccopa monnieri and Centella asiatica. Indian J Pharmacol 2012;44:114-7.

Yuan GF, Sun B, Yuan J. Effects of cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci 2009;10:580-8.

Ricciarelli R, Zingg JM, Azzi A. Vitamin E 80th anniversary: A double life, not only fighting radicals. IUBMB Life 2001;52:71-6.

Chun J, Lee j, Lin Ye, Exler J, Eitenmiller RR. Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the united states diet. J Food Compos Anal 2006;19:196-204.

Podsedek A. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. Swiss Soc Food Sci Technol 2007;40:1-11.



How to Cite

Neogy, M., and A. Bhattacharya. “QUALITATIVE SCREENING OF PHYTOCHEMICAL AND COMPARATIVE STUDY OF DIETARY ANTIOXIDATIVE PROPERTIES OF THREE COMMONLY USED LEAFY VEGETABLES OF WEST BENGAL”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 7, no. 11, Nov. 2015, pp. 44-49, https://journals.innovareacademics.in/index.php/ijpps/article/view/7719.



Original Article(s)