Screening of Phytochemical Constituents and Free Radical Scavenging Activity of Selected Green Leafy Vegetables

In the present investigation, five green leafy vegetables viz., Allium cepa, Coriandrumsativum, Murrayakoenigii, Spinaciaoleracea and Trigonellafoenum-graecum were screened for determining the presence of various phytochemical constituents (alkaloids, flavonoids, tannins, steroids, saponins, and glycosides) and evaluating the antioxidant system (total phenolic compounds and free radical scavenging activity). Total phenolic content, which is considered as a measure of antioxidant potential was assessed by a modified Folin-Ciocalteau method and free radical scavenging activity by DPPH assay. Total phenolic content (as gallic acid equivalents) of the green leafy vegetables ranged between 0.16–4.34mgGAE/g fresh wt. The extracts were found to have different levels of antioxidant activities in the plant systems tested. The free radical scavenging activity was highest in M. koenigii (80.54%) and least in A. cepa (18.23%). These observations enhance potential interest in the green leafy vegetables for improving the efficacy of different products as neutraceutical and pharmacological products.