Vol. 7, Issue 3 (2019)
Determination of functional constituents (Phytochemicals, micronutrients), anti-nutrients and antioxidant activity in commonly grown genotypes of Basella L.
Author(s): Shrawan Singh, DR Singh, V Shajeeda Banu and LB Singh
Abstract: Basella L. is a very important and commonly used leafy vegetable in tropical and sub-tropical region. It is a poor man’s spinach for traditional cuisine and micronutrient source. Naturally, it has three common types i.e. green, red and intermediate in colours, of them green followed by red are most preferred among the consumers. The present study observed significant (p<0.05) variation between three genotypes of Basella L.. The leaf of red type ‘CIARI Shan’ had highest ascorbic acid (138.0±1.7 mg/100g), and anthocyanin (280.0±2.0 mg/100g), green type ‘CARI Poi Selection’ was rich in chlorophyll (135.0±7.6 mg/100g) while flavonoids was highest in leaf of their intermediate type (459.0±3.2 mg/100g). The RP-HPLC analysis of leaf samples identified noticeable difference in three types for major carotenoids (Lutein, zeaxanthin, β-cryptoxanthin, α-carotene and β-carotene), phenolics (Caffeic acid, chlorogenic acid, ellagic acid, sinapic acid and naringin) and anthocyanin (Petunidin, cyandin, petunidin, pelargonidin, peonidin and malvidin). Strong positive correlation was observed between antioxidant activity and carotenoids (r=0.70, p<0.05 for DPPH; r=0.64, p<0.05 for ABTS), chlorophyll (r=0.78, p<0.05 for DPPH; r=0.84, p<0.05 for ABTS) and ascorbic acid (r=0.31, p<0.05 for DPPH; r=0.36, p<0.05 for ABTS). The information highlights nutritive potential of green and red types of Basella L. or its further promotion in nutritionally challenged communities in tropical and sub-tropical regions.
Pages: 403-409 | 735 Views 215 Downloads
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How to cite this article:
Shrawan Singh, DR Singh, V Shajeeda Banu, LB Singh. Determination of functional constituents (Phytochemicals, micronutrients), anti-nutrients and antioxidant activity in commonly grown genotypes of Basella L.. Int J Chem Stud 2019;7(3):403-409.
