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Evaluation of nutritional value and antioxidant activity of Roxb. ex Hornem. root and leaf. | LitMetric

Evaluation of nutritional value and antioxidant activity of Roxb. ex Hornem. root and leaf.

Ayu

Central Council for Research in Ayurvedic Sciences (CCRAS), New Delhi, India.

Published: March 2023

Background: or is one of the folklore plant of Odisha, the botanical source of which is Roxb. ex Hornem., family Vitaceae. Its root and leaves are eaten as vegetables, and used for purpose (tonic and alterative properties).

Aim: The aim is to assess the nutritive value and antioxidant potential of the root and leaves of with compound leaf.

Materials And Methods: Nutritional parameters such as energy value, carbohydrate, protein, true protein, fat, mineral contents, and Vitamin A, Vitamin C of the root and leaves of the plant were evaluated with standard procedures. The antioxidant properties of the root and leaf of were screened through 1,1diphenyl2picrylhydrazyl (DPPH) assay, the ferric reducing antioxidant power (FRAP) assay, and phosphomolybdenum assay.

Results: Root is having higher energy value (391.87 Kcal/100 g) as compared to leaf (353.62 Kcal/100 g). root and leaf showed the presence of carbohydrates (30.65% and 21.72%), protein (8.78% and 9.37%), true protein (6.85% and 7.23%), fat (0.77% and 1.89%), iron (723.80 ppm and 285.07 ppm), zinc (26.51 ppm and 13.75 ppm), manganese (44.88 ppm and 35.00 ppm), phosphorous (0.07 ppm and 0.03 ppm), calcium (7806.90 ppm and 3862.80 ppm), Vitamin A (3.63 mg/g and 2.47 mg/g), and Vitamin C (8.49 mg/g and 6.7 mg/g), respectively. Percentage scavenging of DPPH radical was found to rise with an increase in concentration. IC50 values of root and leaf, by DPPH assay, were 66.46 and 110.68 μg/ml, respectively. In the FRAP assay, the antioxidant activity of the methanolic extract of leaf (507.06 μmol/l) was found to be more than root (455.93 μmol/l). The total antioxidant capacity of root and leaf were 20.15 and 17.90 mg, equivalent to ascorbic acid on a dry weight basis, respectively.

Conclusion: Root and leaf of has the highest energy value, contains carbohydrate, protein, fat, iron, zinc, manganese, phosphorous, calcium, Vitamin A, and Vitamin C, and possesses antioxidant capacity.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10158650PMC
http://dx.doi.org/10.4103/ayu.AYU_88_19DOI Listing

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