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Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.).
J Agric Food Chem. 2004 Jan 14; 52(1):117-21.JA

Abstract

Total phenolic content and antioxidant capacity of two tree spinach species (Cnidoscolus chayamansa McVaugh and C. aconitifolius Miller.) were determined in raw and cooked leaf extracts. Antioxidant capacity was assessed by the oxygen radical absorbance capacity (ORAC) assay, and flavonoid glycoside composition was quantified by HPLC and identified by GC. Total phenolics and antioxidant capacity were higher in raw than in cooked leaf extracts. The ORAC values were strongly correlated with total phenolic content (r = 0.926) in all leaf extracts. The major flavonoids isolated from the leaf extracts were kaempferol-3-O-glycosides and quercetin-3-O-glycosides. C. aconitifolius leaves contained more varieties of the flavonoid glycosides than C. chayamansa. Cooking reduced antioxidant activity and phenolic content and resulted in losses of some kaempferol glycoside and quercetin glycoside residues in leaf extracts. The results of this study indicate that tree spinach leaves are a rich source of natural antioxidants for foods.

Authors+Show Affiliations

Texas A&M University, Horticultural Crops & Food Research Laboratory, 214 Howe Agriculture Lab Annex, Avenue B, MSC 228, Kingsville, Texas 78363-8202, USA. j-kuti@tamuk.eduNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14709023

Citation

Kuti, Joseph O., and Hima B. Konuru. "Antioxidant Capacity and Phenolic Content in Leaf Extracts of Tree Spinach (Cnidoscolus Spp.)." Journal of Agricultural and Food Chemistry, vol. 52, no. 1, 2004, pp. 117-21.
Kuti JO, Konuru HB. Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.). J Agric Food Chem. 2004;52(1):117-21.
Kuti, J. O., & Konuru, H. B. (2004). Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.). Journal of Agricultural and Food Chemistry, 52(1), 117-21.
Kuti JO, Konuru HB. Antioxidant Capacity and Phenolic Content in Leaf Extracts of Tree Spinach (Cnidoscolus Spp.). J Agric Food Chem. 2004 Jan 14;52(1):117-21. PubMed PMID: 14709023.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.). AU - Kuti,Joseph O, AU - Konuru,Hima B, PY - 2004/1/8/pubmed PY - 2004/2/18/medline PY - 2004/1/8/entrez SP - 117 EP - 21 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 1 N2 - Total phenolic content and antioxidant capacity of two tree spinach species (Cnidoscolus chayamansa McVaugh and C. aconitifolius Miller.) were determined in raw and cooked leaf extracts. Antioxidant capacity was assessed by the oxygen radical absorbance capacity (ORAC) assay, and flavonoid glycoside composition was quantified by HPLC and identified by GC. Total phenolics and antioxidant capacity were higher in raw than in cooked leaf extracts. The ORAC values were strongly correlated with total phenolic content (r = 0.926) in all leaf extracts. The major flavonoids isolated from the leaf extracts were kaempferol-3-O-glycosides and quercetin-3-O-glycosides. C. aconitifolius leaves contained more varieties of the flavonoid glycosides than C. chayamansa. Cooking reduced antioxidant activity and phenolic content and resulted in losses of some kaempferol glycoside and quercetin glycoside residues in leaf extracts. The results of this study indicate that tree spinach leaves are a rich source of natural antioxidants for foods. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14709023/Antioxidant_capacity_and_phenolic_content_in_leaf_extracts_of_tree_spinach__Cnidoscolus_spp___ L2 - https://doi.org/10.1021/jf030246y DB - PRIME DP - Unbound Medicine ER -