In Vitro Antioxidant Capacity, Total Phenolic and Ascorbic Acid Contents of Crude Extracts from wild Fruits of Mimusops Caffra, Strychnos Madagascariensis and Vangueria infausta
Keywords:
Antioxidants; DPPH method; M. caffra; S. madagascariensis; V. infaustaAbstract
Ethnobotanical, phytochemical, ethnopharmacological and toxicological studies are being used by different authors to support indigenous knowledge and to provide scientific evidence of the benefic effects of native fruits and other natural products on health. In the present research, antioxidant capacity of hydroethanolic extracts of fruit pulp from Mimusops caffra (family Sapotaceae), Strychnos madagascariensis Poir. (family Loganiaceae) and Vangueria infausta Burch. subsp. infausta (Rubiaceae) was studied. The total phenolic compounds and total ascorbic acid were quantified by the spectrophotometric methods of Folin-Ciocalteu and 2,4-Dinitrophenyl Hydrazine respectively. The antioxidant capacity of the extracts was evaluated using reducing methods (phosphomolybdenum antioxidant assay, ferric reducing ability of plasma, metal chelating activity and ferric reducing power assay) and free radical scavenging method (DPPH and ABTS assay). The results showed significant differences (p <0.05) between the three samples analyzed. In the quantification of total phenols, the highest value (355.814 ± 4.167 mgEAG / gES) was found for the hydroethanolic extract of M. caffra while the hydroethanolic extract of V. infausta was the one that exhibited the highest content of ascorbic acid (120.146 ± 0.224). The highest total antioxidant activity was also exhibited by the fruit extract of M. caffra. The results found in the present study show that the fruits of the species of M. caffra and S. madagascariensis have secondary metabolites with a strong antioxidant activity, which suggests a beneficial effect on health, resulting from consumption of these fruits, especially in communities with limited resources. On the other hand, they can be used as an alternative to synthetic additives in the food processing industries or in pharmaceutical laboratories for the conservation of their formulations.
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