Radical Scavenging Potential: Antioxidant Vitamins and Total Phenolics Contents of Raw and Hydrothermal Processed Herbs In Vitro

2016-12-07T17-58-25Z
Source: Journal of Experimental and Integrative Medicine
Okey Alphonsus Ojiako, Paul Chidoka Chikezie, Doris I. Ukairo, Chiedozie Onyejiaka Ibegbulem, Reginald N. Nwaoguikpe.
Aim/Background: The present study evaluated the antioxidant vitamins and total phenolics contents from Monodora myristica, Chromolaena odorata, Buccholzia coriacea and Sphenostylis stenocarpa in connection with their comparative radical scavenging potential between the raw and hydrothermal processed herbs using in vitro models. Methods: Antioxidant vitamins and total phenolics contents as well as radical scavenging capacities and ferric reducing antioxidant power of the herbs were measured using standard spectrophotometric methods. Results: The hydrothermal processed herbs exhibited relatively lower antioxidant vitamins and total phenolics contents compared with the raw herbs. Total phenolics contents of the raw and hydrothermal processed herbs varied within relatively narrow range: 0.26 ± 0.04 7.97 ± 0.20 mg GAE/g dry sample. The SCI50 of raw herbal extracts against O2− was within the range of 201.61 ± 4.09 305.21 ± 5.11 µg/mL, whereas those of corresponding hydrothermal processed herbs gave 211.02 ± 4.15 531.66 ± 8.14 µg/mL. For the most part, SCI50 of the raw herbs against NO− were significantly lower (p

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