Background: Free radicals are molecules that contain unpaired electrons, which make them unstable and prone to interact with other molecules in the body. These reactive species, including reactive oxygen species (ROS) and reactive nitrogen species (RNS), are produced naturally during cellular processes such as metabolism and immune response. Even though they have important roles, an imbalance between the production of free radicals and the body’s ability to neutralize them with antioxidants can lead to oxidative stress. Therefore, exogenous antioxidants from fruits and vegetables are needed to protect the body from oxidative stress. Objectives: This study aimed to assess the antioxidant capacity of nine plant extracts from black nightshade, turkey berry, and round green eggplant, using five different antioxidant assays: FRAP, CUPRAC, H2O2 scavenging, phosphomolybdenum assay, and beta carotene bleaching. The research also sought to explore the correlation between total phenolic, flavonoid, and carotenoid content with the IC50 and EC50 values from the five antioxidant assays, as well as the relationships between the different antioxidant assays. Methods: Extraction was carried out via reflux using solvents with varying polarities, followed by evaporation using a rotary evaporator. Antioxidant capacity, along with the determination of phenolic, flavonoid, and carotenoid contents, was analyzed using UV-Visible Spectrophotometry. Pearson’s method was employed to assess the correlation between these contents and the IC50 and EC50 values from the five antioxidant assays. Results: The ethanolic and ethyl acetate fruit extracts of turkey berry exhibited the highest antioxidant activity in the FRAP (EC50 41.32 µg/ml), H2O2 scavenging (IC50 1.01 µg/ml), and CUPRAC (EC50 117.56 µg/ml) assays. The ethyl acetate fruit extract of round green eggplant showed the highest phosphomolybdenum assay capacity (EC50 375.47 µg/ml), while the ethyl acetate fruit extract of black nightshade had the highest beta carotene bleaching capacity (EC50 158.66 µg/ml). Phenolic content in all fruit extracts showed a tendency to correlate with antioxidant capacity measured by FRAP and H2O2 scavenging, while flavonoid and carotenoid content correlated more with CUPRAC, phosphomolybdenum, and beta carotene bleaching assays. Conclusions: Phenolic compounds were the primary contributors to the antioxidant capacity of the black nightshade, turkey berry, and round green eggplant extracts in the FRAP and H2O2 scavenging assays, while flavonoid and carotenoid compounds were the main contributors in the CUPRAC, phosphomolybdenum, and beta carotene bleaching assays. A linear correlation was observed between the FRAP and H2O2 scavenging assays, while CUPRAC showed a linear correlation with both phosphomolybdenum and beta-carotene bleaching assays.
Author (s) Details
Atina Rizkiya
Choirunnisa
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute
of Technology, Indonesia.
Komar Ruslan
Department of Pharmaceutical Biology, Sekolah Tinggi Farmasi Indonesia -
Bandung, Indonesia
Defri Rizaldy
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute
of Technology, Indonesia.
Hegar Pramastya
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute
of Technology, Indonesia.
Rika Hartati
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute
of Technology, Indonesia.
Muhamad Insanu
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute
of Technology, Indonesia.
Irda Fidrianny
Department of Pharmaceutical Biology, School of Pharmacy, Bandung Institute
of Technology, Indonesia.
Please see the book here:- https://doi.org/10.9734/bpi/psnid/v3/4410
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