Antioxygenic Activity of Solanum nigrum L. Leaves in Sunflower Oil Model System and Its Thermal Stability

Ananthan Padmashree, Gopal Kumar Sharma, Anil Dutt Semwal, Chitrashekarachar Mahesh

Department of Cereals and Pulses Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India.

DOI: 10.4236/fns.2014.511113                

Abstract

The antioxygenic activity of Solanum nigrum L. leaves and its various solvent extracts were evaluated using sunflower oil model system. Leaf powder and its methanol/water (80:20) soluble fraction showed strong antioxygenic activity in refined sunflower oil. On the other hand, ethyl acetate fraction exhibited marginal antioxygenic activity, whereas the water soluble fraction was practically devoid of any activity in refined sunflower oil. Thermal stability of different extracts of Solanum nigrum L. leaves heated at 80?C in refined sunflower oil also indicated the strong efficacy of methanol/water (80:20) extract to inhibit thermal oxidation. Solanum nigrum L. contain high levels of magnesium (239.0 mg/100g) and phosphorous (80.3 mg/100g). Fatty acid analysis of the lipid extracted from Solanum nigrum L. leaves indicated the presence of linoleic (59.1%) as a major fatty acid. The result of this study confirmed the presence of antioxygenic compounds in leaves, in particular its methanol/water (80:20) extracts showed great potential as a natural antioxidant to inhibit lipid peroxidation in foods.

Keywords

Solanum nigrum L., Antioxygenic Activity, Solvent Extraction, Thermal Stability Phenolics, Flavonoids, Antioxygenic Activity, Solvent Extraction, Thermal Stability Phenolics, Flavonoids

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	Yen, G.C. and Hsieh, C.L. (1998) Antioxidant Activity of Extracts from Du-Zhong (Eucommia ulmoides) toward Various Lipid Peroxidation Model in Vitro. Journal of Agricultural Food Chemistry, 46, 3952-3957. http://dx.doi.org/10.1021/jf9800458
[2]	Padmashree, A., Roopa, N., Semwal, A.D., Sharma, G.K., Agathian, G. and Bawa, A.S. (2007) Star Anise (Illicium verum) and Black Caraway (Carum nigrum) as Natural Antioxidants. Food Chemistry, 104, 59-66. http://dx.doi.org/10.1016/j.foodchem.2006.10.074
[3]	Padmashree, A., Sharma, G.K., Semwal, A.D. and Bawa, A.S. (2011) Studies on the Antioxygenic Activity of Bitter Gourd (Momordica charantia) and Its Fractions Using Various in Vitro Models. Journal of Science of Food and Agriculture, 91, 776-782. http://dx.doi.org/10.1002/jsfa.4251
[4]	Saeedej, A.D., Vishalakshi Devi, D. and Urooj, A. (2007) Evaluation of Antioxidant Activity of Some Plant Extracts and Their Heat, pH and Storage Stability. Food Chemistry, 100, 1100-1105. http://dx.doi.org/10.1016/j.foodchem.2005.11.014
[5]	Li, C., Tang, Z., Huang, M., Tao, N., Feng, B.G. and Huang, S. (2012) Antioxidant Efficacy of Extracts Produced from Pickled and Dried Mustard in Rapeseed and Peanut Oils. Journal of Food Science, 77, C394-C400. http://dx.doi.org/10.1111/j.1750-3841.2011.02606.x
[6]	Valentao, P., Fernandes, E., Carvalho, F., Andrade, P.B., Scabra, R.M. and Bastos, M.L. (2002) Antioxidative Properties of Cardoon (Cynara cardunculus L.) Infusion against Superoxide Radical, Hydroxyl Radical and Hypochlorous Acid. Journal of Agricultural Food Chemistry, 50, 4989-4993. http://dx.doi.org/10.1021/jf020225o
[7]	Kahl, R. and Kappus, H. (1993) Toxicology of the Synthetic Antioxidants BHA and BHT in Comparison with Natural Antioxidant Vitamin E. Zeitschrift-fur, Lebensmittel-Untersuchung Forshung, 196, 329-338. http://dx.doi.org/10.1007/BF01197931
[8]	Walton, K., Walker, R., Van de Sandt, J.J., Castell, J.V., Knapp, A.G., Kozianowski, G., Roberfroid, M. and Schilter, B. (1999) The Application of in Vitro Data in the Derivation of Acceptable Daily Intake of Food Additives. Food Chemistry and Toxicology, 37, 1175-1197.
[9]	Guleria, S., Tiku, A.K., Singh, G., Vyas, D. and Bharadwaj, A. (2011) Antioxidant Activity and Protective Effect against Plasmid DNA Strand Scission of Leaf, Bark and Heartwood Extract for Acacia Catechu. Journal of Food Science, 76, C959-C964. http://dx.doi.org/10.1111/j.1750-3841.2011.02284.x
[10]	Aneta, W., Jan, O. and Renata, C. (2007) Antioxidant Activity and Phenolic Compounds in 32 Selected Herbs. Food Chemistry, 105, 940-949. http://dx.doi.org/10.1016/j.foodchem.2007.04.038
[11]	Nada, B., Sonja, D., Milka, J., Vlatka, V., Jasna, I., Slobodan, P. and Irena, Z. (2010) Supercritical Carbon Dioxide Extraction of Antioxidant Fractions from Selected Lamiaceae Herbs and Their Antioxidant Capacity. Innovative Food Science and Emerging Technologies, 11, 98-107. http://dx.doi.org/10.1016/j.ifset.2009.08.013
[12]	Misan, A., Mimica-Dukic, N., Sukac, M., Mandic, A., Sedej, I., Simurina, O. and Tumbas, V. (2011) Antioxidant Activity of Medicinal Plants in Cookies. Journal of Food Science, 76, C1239-C1244. http://dx.doi.org/10.1111/j.1750-3841.2011.02400.x
[13]	Akubugwo, I.E., Obasi, N.A. and Ginica, S.C. (2007) Nutritional Potential of Leaves and Seeds of Black Night Shade-Solanum nigrum L. Var virginicum from Afikpo-Nigeria. Pakistan Journal of Nutrition, 6, 323-326. http://dx.doi.org/10.3923/pjn.2007.323.326
[14]	Akubugwo, I.E., Obasi, N.A., Chinyere, G.C. and Ugbogu, A.E. (2008) Mineral and Phytochemical Contents in Leaves of Amaranthus hybridus L. and Solanum nigrum L. Subjected to Different Processing Methods. African Journal of Biochemistry Research, 2, 40-44.
[15]	Loganayaki, N., Siddaraju, P. and Manian, S. (2010) Antioxidant Activity of Two Indian Traditional Vegetable-Solanum nigrum L. and Solanum torvum L. Food Science and Biotechnology, 19, 121-127. http://dx.doi.org/10.1007/s10068-010-0017-y
[16]	Alqirim, T., Zaidi, S.N., Sahwam, M., Shattat, G. and Banu, N. (2008) Effect of Solanum nigrum on Immobilization Stress Induced Antioxidant Defence Changes in Rat. Research Journal of Biological Services, 3, 1426-1429.
[17]	Heo, K.S. and Lim, K.T. (2004) Antioxidative Effect of Glycoprotein Isolated from Solanum nigrum L. Journal of Medicinal Food, 7, 349-357. http://dx.doi.org/10.1089/jmf.2004.7.349
[18]	Jainu, M. and Devi, C.S.S. (2004) Antioxidant Effect of Methanolic Extracts of Solanum nigrum Berries on Aspirin Induced Gastric Mucosal Injury. Indian Journal of Clinical Biochemistry, 19, 57-61. http://dx.doi.org/10.1007/BF02872391
[19]	Alam, M.N., Roy, S., Anisuzzaman, S.N. and Rafiquzzaman, M. (2012) Antioxidant Activity of the Ethanolic Extracts of Leaves, Stems and Fuits of Solanum nigrum. Pharmacognosy Communications, 2, 67-71. http://dx.doi.org/10.5530/pc.2012.3.14
[20]	Adebooye, O.C., Vijayalakshmi, K. and Vasudeva, S. (2008) Peroxidase Activity, Chlorophyll and Antioxidant Profile of Two Leaf Vegetables of (Solanum nigrum L. and Amaranthuscruentus L.) under Six Pretreatment Methods before Cooking. International Journal of Food Science and Technology, 43, 173-178. http://dx.doi.org/10.1111/j.1365-2621.2006.01420.x
[21]	Semwal, A.D., Sharma, G.K. and Arya, S.S. (1997) Antioxygenic Activity of Turmeric (Curcuma longa) in Sunflower Oil and Ghee. Journal of Food Science and Technology, 34, 67-69.
[22]	Economou, K.D., Oreopoulou, V. and Thomopoulos, C.D. (1991) Antioxidant Activity of Some Plant Extracts of the Family Labiatae. Journal of American Oil Chemical Society, 68, 109-113. http://dx.doi.org/10.1007/BF02662329
[23]	Apak, R., Gorinstein, S., Bohm, V., Schaich, K.M., Ozyurek, M. and Guclu, K. (2013) Methods of Measurement and Evaluation of Natural Antioxidant Capacity/Activity. Pure Applie Chemistry, 85, 957-998. http://dx.doi.org/10.1351/PAC-REP-12-07-15
[24]	Gerard, K.A. and Roberts, J.S. (2004) Microwave Heating of Apple Mash to Improve Juice Yield and Quality. LWT Food Science and Technology, 37, 551-557. http://dx.doi.org/10.1016/j.lwt.2003.12.006
[25]	Semwal, A.D., Sharma, G.K. and Arya, S.S. (1999) Pro or Antioxygenic Activity of Tejpat (Cinnamomum tamala) and Red chilli (Capsicum anum) in Sunflower Oil. Journal of Science of Food and Agriculture, 79, 1733-1736. http://dx.doi.org/10.1002/(SICI)1097-0010(199909)79:12<1733::AID-JSFA431>3.0.CO;2-4
[26]	Uma, D. and Sharma, G.K. (2008) Effect of Processing on the Lipid Composition of Dry Peas (Pisum sativum). Journal of Food Science and Technology, 45, 433-435.
[27]	Asharani, V.T., Jaydeep, A. and Malleshi, N.G. (2010) Natural Antioxidants in Edible Flours of Selected Small Millets. International Journal of Food Properties, 13, 41-50. http://dx.doi.org/10.1080/10942910802163105
[28]	Florence, S.P. and Urooj, A. (2012) Antioxidant Activity of Extracts from Foxtail Millets (Setaria italica). Journal of Food Science and Technology, 49, 500-504. http://dx.doi.org/10.1007/s13197-011-0300-9
[29]	Pinela, J., Barros, L., Duenas, M., Carvalho, A.M., Buelga, C.S. and Ferriera, I.C.F.R. (2012) Antioxidant Activity, Ascorbic Acid, Phenolic Compounds and Sugars of Wild and Commercial Tuberaria Lignose Samples: Effects of Drying and Oral Preparation Methods. Food Chemistry, 135, 1028-1035. http://dx.doi.org/10.1016/j.foodchem.2012.05.038