Assessment of in vitro antioxidant activity and flavonoid content Vernonia cinerea

Abstract

Leafy greens are an essential part of a healthy diet. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart diseases, high blood pressure and mental decline. In Sri Lanka, Kola kanda or herbal porridge is a traditional breakfast made up of green leaves or herbs. Out of many herbs used for Kola kanda, Vernonia cinerea (Monarakudumbiya) is used to treat various diseases on folklore levels in Sri Lanka. However, no much scientific validation is found for V. cinerea for its medicinal uses. The present study was carried out to access the in vitro antioxidant activities and flavonoid content of leaf, root, stem and flower parts of V. cinerea. In vitro antioxidant potential of methanolic extracts of V. cinerea was evaluated by means of total phenolics by the Folin-Ciocalteu assay and the DPPH radical scavenging assay using standard procedures with slight modifications. The highest phenolic content of 101.80 ± 7.74 mg GAE/g was observed in flowers and the stem having the least phenolic content (71.95 ± 5.72 mg GAE/g). The flavonoid content ranged from 17.67 mg GAE/g to 12.76 mg GAE/g in all parts. DPPH radical scavenging activity of extracts of V. cinerea increased in a dose dependent manner with IC50 values ranging from 800 μg/mL to 2350 μg/mL in different parts. The leafy green, V. cinerea under this study contains a significant amount of essential phytochemicals which possess anti-oxidant properties supporting its use as a medicinal herb.