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Abstract

EVALUATION OF PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF ETHANOL FRUIT EXTRACT OF VIGNA SINENSIS

Hemayet Hossain*, Proity Nayeeb Akbar, Tanzir Ahmed Khan, Md. Mahfuzur Rahman, Evena Parvin Lipy, Shaikh Emdadur Rahman, Ismet Ara Jahan

ABSTRACT

Free radicals can contribute to innumerable precarious diseases. The ethanolic fruit extract of Vigna sinensis was screened for polyphenolic compounds with HPLC, and antioxidant activity using reducing power assay, total phenolic content, flavonoid content and total antioxidant capacity determination methods. Major polyphenolic compounds like catechin hydrate, vanillic acid, p-coumaric acid, rutin hydrate and quercetin contents were measured in the extract by reverse-phase HPLC (60.82 ± 1.59, 5.06 ± 0.25, 3.58 ± 0.12 15.30 ± 0.72 and 21.76 ± 0.932 mg/100g of dry extract, respectively). The polyphenolic compounds in the fruit extract of Vigna sinensis might be responsible for the antioxidant activity exhibited by the sample. The extract was observed to demonstrate average reducing power ability (0.0791 ± 0.007 at 250 μg/ml), which increased with increasing concentration of the sample. The total phenolic and flavanoid contents were 56.24 ± 1.19 mg/g of gallic acid and 137.4 ± 12.5 mg/g of quercetin equivalent, respectively, while the total antioxidant capacity of Vigna sinensis was 147.8 ± 2.11 mg of ascorbic acid/g, which was considerably higher in the extract. The data from the present study reveal that Vigna sinensis fruit acts as an antioxidant agent due to the presence of its polyphenolic compounds.

Keywords: Vigna sinensis, HPLC, rutin hydrate, vanillic acid, quercetin, total antioxidant capacity.


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