title: Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables.
abstract: FTIR analysis for five selected green leafy vegetables (GLVs) viz., Hibiscus cannabinus L., (kenaf), H. sabdariffa L., (roselle), Basella alba L., (vine spinach), B. rubra L. (malabar spinach) and Rumex vesicarius L., (sorrel) confirmed the presence of free alcohol, intermolecular bonded alcohol, intramolecular bonded alcohol, alkane, aromatic compounds, imine or oxime or ketone or alkene, phenol and amine stretching. The chlorophyll content was higher in native leaves of B. alba (2.96 g/kg) than defatted samples (1.11 g/kg). Total phenolic content (TPC) in H. sabdariffa native methanol extractives is more (17.6 g/kg) than defatted leaves (9.67 g/kg). Native B. rubra methanol extractives exhibited highest total flavonoid content (TFC) (21.59 g/kg), while that of R. vesicarius was lowest (3.21 g/kg). In general, antioxidant activities showed a significant reduction in retention of antioxidants in both native and defatted GLVs samples of ethanol and methanol extractives. Methanol extractives showed significantly stronger antioxidant activity probably due to greater solubility of phenolics and destruction of cellular components.
authors.affiliation: Plant Cell Biotechnology Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: S
authors.initials: S
authors.lastname: Sravan Kumar
authors.affiliation: Plant Cell Biotechnology Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: P
authors.initials: P
authors.lastname: Manoj
authors.affiliation: Plant Cell Biotechnology Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: P
authors.initials: P
authors.lastname: Giridhar
keywords: Antioxidant properties; FTIR; Flavonoids; Leafy vegetables; Phenolics