Scientific Area
Phytochemical and Antioxidant Potentials of Basella spp in Nigeria
ID: 613 / 217
Category: Abstract
Track: Pending
Proposed Symposium Title: Phytochemical and Antioxidant Potentials of Basella spp in Nigeria
Authors:
Funmilola M. Ojo1, Taiwo A. Alakinde-Adenegan2
Affiliations: 1 Department of Biological Sciences, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria 2 Department of Biology Education, Adeyemi Federal University of Education, Ondo city, Ondo State, Nigeria
Abstract:
Antioxidants from natural sources can be antidotes for free radical release during metabolic activities in humans. Basella spp., a commonly eaten vegetable in south-western Nigeria, may have the potential to supply antioxidants to the human diet. The study evaluated the phytochemical constituents and antioxidant properties of species and landraces of Basella spp. The forms of Basella spp. contained phytochemicals and antioxidant properties in varied amounts. Basella alba, round leaf, had the highest contents of phenol (0.22 ± 0.02%) and vitamins A and C, 21.96 ± 0.01% and 21.67 ± 0.90%, respectively. Basella rubra had the highest alkaloids and tannin contents, 7.68 ± 0.11 and 0.47 ± 0.17%, respectively. Basella cordifolia had the highest anthraquinone (12.50 ± 0.03%) content; the highest flavonoid (96.77 ± 0.03%) and saponin (0.63 ± 0.01%) contents were in B. alba. B. alba also had the highest DPPH (44.85 ± 2.11%). The Basella forms have the potential to be used as natural antioxidants needed by humans.