ISSN: 2320-5407 Int. J. Adv. Res.

10(08), 1035-1039

Journal Homepage: -www.journalijar.com

Article DOI:10.21474/IJAR01/15265
DOI URL: http://dx.doi.org/10.21474/IJAR01/15265

RESEARCH ARTICLE
QUANTITATIVE ESTIMATION OF SOME ANTIOXIDANTS AND ANTI NUTRITIONAL CONTENT
OF GLINUSOPPOSITIFOLIUS

Soumi Pal Choudhury1 and Kazi Layla Khaled2

1. Research Scholar, Department of Home Science, University of Calcutta, Kolkata, West Bengal.
2. Associate Professor, Department of Home Science, University of Calcutta, Kolkata, West Bengal.
……………………………………………………………………………………………………....
Manuscript Info Abstract
……………………. ………………………………………………………………
Manuscript History Glinusoppositifolius(L.)Aug.DC (Molluginaceae), known as gimashak
Received: 26 June 2022 and it contains linear toovate,opposite leaves and greenish flowers.
Final Accepted: 28 July 2022 (1).This study was performed to measure theantioxidants and anti
Published: August 2022 nutritional contents of the aqueous paste of
Glinusoppositifolius(ediblepart). Some of these phytochemicals are heat
Key words:-
Glinusoppositifolius, Totalphenol, labile, and reduced after cooking .So all
Totalsaponin, Steroidalsaponin, parameterswerealsomeasuredafterheattreatment.Resultshowedadifferenc
Cardiacglycosides ebetweentherawsampleandcookedsampleofthese
allparameters.Studyfoundthatafterboilingtherewas17.74%,8.36%,8.8%,0.
44%,60%,11.11%,52.17%,1.90%18.33%,4.34%and5.71%reductionoftot
alphenol,flavonoid,DPPH(IC50),FRAPassay,totalalkaloid,oxalate,phytat
e,tannin,totalsaponin,steroidalsaponinandcardiac glycosidesrespectively.

Copy Right, IJAR, 2022,. All rights reserved.

……………………………………………………………………………………………………....
Introduction:-
Gimashakisconsumed asleafyvegetablesby localpeopleofalltropicalcountry
(2).Thisbitterleafyvegetableisknownas‘GimaShak’inWestBengal, Assam&Bangladesh(3).
Glinusoppositifoliusareused for treatingjoint pain, inflammation, diarrhea ,Intestinalparasites,feverboils andskindisorders
(4).Leaves of the Glinusoppositifolius(Linn)contain spergulagenic, spergulagenin A and a tri hydroxy ketone (5).A
bioactive pecticpolysaccharideisolatedfromG.oppositifoliusis foundtopossessimmunomodulationproperty
(6).Glinusoppositifoliusisshowntoexhibitantioxidant(7),hepatoprotective(8)antidiabetic(9)
andantihyperlipidemic(10)activity.
TaxonomicalClassification:(11)
1. Kingdom–Plantae
2. Division–Magnoliophyta
3. Class–Magnoliopsid
4. Sub-class–Caryophyllideae
5. Order–Caryophyllales
6. Family–Molluginaceae
7. ScientificName–Glinusoppsitifolius(L.)Aug.DC.
8. Genus-Glinus
9. Species-oppositifolius
10. Synonyms–MollugoSpergulaL.

Corresponding Author:- Soumi Pal Choudhury

Address:- Research Scholar, Department of Home Science, University of Calcutta, Kolkata, 1035
West Bengal.
ISSN: 2320-5407 Int. J. Adv. Res. 10(08), 1035-1039

It was identified and classified by Botanical Survey Of India, Kolkata,West Bengal

Identificationnumber:CNH/Tech.II/2019/38.

Aims&Objectives:-
Glinusoppositifoliusis a widely grown plant and available at a very low price. So poor peoplecan consume this leafy
vegetable in their diet. Micronutrient deficiencies are a major healthproblem in our country among low income groups
due to lack of food availability and poorpurchasing capacity.Previous research found that Glinusoppositifoliuscontains a
good amountof vitamins and minerals (12). Antioxidants, vitamins and minerals prevent potential damagecaused by
reactive oxygen species to the cellular tissues and modulate immune function in ourbody. Whereas antinutrients are
responsible for deleterious effects related to the absorption ofmicronutrientsandmacronutrients.Sotheobjective
ofthisstudywastoquantifyofantioxidantsand antinutritionalfactorsofGlinusoppositifoliusintheformnormallyhuman
beingsconsumei.ethecookedform..

Materialsandmethods:-
 CollectionofSample: GlinusoppositifoliuswascollectedfromSovabazarmarket,Kolkata,WestBengal,India.
 PreparationofSample:
Preparationofrawsample:FreshgimashakwascollectedfromSovabazarmarket,cleanedandwashed. Then the usual standard
procedure was followed for the estimation of antioxidants andanti-nutritionalfactors.

Preparation of cooked sample: Fresh harvested gimashak(Glinusoppositifolius) was collected,cleaned and washed.
Estimated amount of gimashak was weighed then boiled with measuredamount of fresh drinking water for 30 minutes.
Extraction procedure was done according to theguideline of the methods. For estimation of all phytochemicals and anti-
nutritional factors, bothraw andcookedsamplewasused.

Withthisrawandcookedsampleallparameterswereobservedbythefollowingmethodswithfewmodifications:
1. EstimationofTotalphenolcontent(Barman K,2004method).(13)
2. EstimationofFlavonoidcontent(Changetal,2002method).(14)
3. EstimationofDPPHAntioxidantassay(Mensor et al,2001method).(15)
4. EstimationofFRAPassay(Benzieetal,1996method)(16)
5. EstimationofTotalalkaloid(Harbone.JB,1973method)(`17)
6. Estimationofoxalate(Onyemaetal,2016)(18)
7. Estimationofphytate(Ifemejeetal,2014method)(19)
8. Estimationoftannin(Saxenaetal,2013method)(20)
9. Estimationoftotalsaponin(Pasaribu etal,2014 method)(21)
10. Estimationofsteroidalsaponin(Singhetal,2015method)(22)
11. Estimationofcardiacglycosides(Onyemaetal,2016)(18)

Results:-
Table4.1:- Quantitative Estimation Result of Antioxidant andAntinutritionalParameters.
Sln Parameters Results PercentageofReductionAfterCooki
o ng (%)
RawSample(value CookedSample(value
±SE) ±SE)
1. Totalphenol 17.74
content 102±0.4mgGAE/100g 83.9±0.88mgGAE/100g
m m
2. Flavonoid 98±1.1mgQuercetin 89.8±0.83mgQuercetin 8.36
equivalent/100gm equivalent/100gm
3. DPPH 10.2±0.26µg/ml 9.03±0.03µg/ml 8.8
Antioxidant(IC50
)
4. FRAPassay 2.26±0.1µM 2.25±0.04µM 0.44
5. Totalalkaloid 2±0.03gm/100gm 0.8±0.01gm/100gm 60
6. Oxalate 0.8±0.03gm/100gm 0.72±0.01gm/100gm 11.11
7. Phytate 23±0.53mg/100gm 11±0.27mg/100gm 52.17

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8. Tannin 42±0.58mg/100gm 41.2±0.63/100gm 1.90

9. Totalsaponin 1.2±0.31gm/100gm 0.98±0.02/100gm 18.33
10. Steroidalsaponin 0.23±0.003gm/100gm 0.22±0.01/100gm 4.34
11. Cardiac 1.4±0.04gm/100gm 1.32±0.28gm/100gm 5.71
glycosides

GAE:Gallicacidequivalent
StatisticalAnalysis:
CorrelationcoefficientwascalculatedasperPearson’sCoefficient.

Table 4. 2:- Correlation Coefficient of Antioxidant Activities of Total Phenolic

Content(TPC),Flavonoid,DPPHradicalscavengingactivityandFRAPAssay(cookedsample)
Correlation TPC Flavonoid DPPH FRAPAssay
coefficient (TotalPhenolContent) radicalscavenging
activity
TPC -0.70(very -0.87(very 0.56(moderate)
weak) weak)
Flavonoid 0.27(weak) -0.98(veryweak)
DPPH -0.09(veryweak)
radicalscavenging
activity

Table 4.3:- Correlation Coefficient of Antioxidant Parameters and Anti nutritionalParametersofCookedSample.

Correlationco TotalPhenol Flavonoid DPPH FRAPAssay
efficient
Totalalkaloid -0.94(very 0.43(moderate) 0.98(very -0.26(very
weak) strong) weak)
Oxalate 0.86(very 0.96(very -0.51(veryweak) 0.9(very
strong) strong) strong)
Phytate -0.87(very 0.96(very 0.53(moderate) -0.88(very
weak) strong) weak)
Tannin 0.69(strong) -0.99(veryweak) -0.25(veryweak) 0.98(very
strong)
Totalsaponin 0.09(veryweak) -0.76(veryweak) 0.4(moderate) 0.87(very
strong)
Steroidalsaponin 0.89(verystrong) -0.95(veryweak) -0.56(veryweak) 0.87(verystrong)
Cardiac -0.33(very 0.9(verystrong) 0.15(veryweak) -0.96(very
Glycosides weak) weak)

Standard range: 0.00-0.19=very weak, 0.20-0.39=weak, 0.40-0.59=moderate, 0.60-0.79=strong,0.80-1=verystrong.

Discussion:-
Ali et al. claimed that natural antioxidants mainly present in the form of phenolic compounds such asflavonoids and
phenolic acids from the plants.(23) Glinusoppositifoliuscontainsa better amount ofantioxidants than other Indian
vegetables. It contains 102 mg GAE /100gm total phenol and 98mgquercetin/100gm whereas amaranth contains
24.76mg GAE/gm and 8.13 mg CAE/gm respectively. (24)The antioxidant activity was also determined as radical
scavenging activity as DPPH assay and ability toreduceFe3+-
Fe2+.(FRAP).TotalphenolcontentofcookedsampleandFRAPshowedagoodcorrelation..It was found that after boiling
there was 17.74%,8.36%,8.8%,0.44% reduction of total phenol, flavonoid,DPPH(IC50),FRAP. Heat may disrupt the
hydroxyl group structure of total phenol which is mainlyresponsible for phenolic antioxidant properties. (25) Increased
surface area of tissues in contact withcooking water as well as high temperature was likely to have caused disruption of
cell walls andbreakdownofphenoliccompounds.(26)Flavonoidsarecommonly presentin
ediblefruitsandvegetables.Itisaheatlabilecompound,sothe heatexposure duringcookingcaninfluencetheircontentin
vegetables. Thermal treatment can affect both the extractability and bio accessibility of phytochemicalsbecause of the
destruction of the cell wall in plant material. (27) Study found the highest correlationbetween (0.98) tannin and FRAP

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assay and total alkaloid and DPPH (0.98) assay. Oxalate showed verystrong correlation with TPC, Flavonoid and
FRAP assay. A very strong relationship was found betweentannin and FRAP assay, total saponin and FRAP assay.
Steroidal saponin revealed a very strongrelationship with total phenol and FRAP assay whereas cardiac glycosides
showed a very strongrelationshipwithflavonoid.Thecorrelationdiscrepancies foundin
literatureareexplainedonthebasisofdifferences in the interpretation of the results by individual methods. Antioxidant
activity of a substancecan vary from method to method depending on factors such as oxidation state, antioxidant
solubility, andmediumofpH..(28)Studyshowed, 60%,11.11%,52.17%,1.90%18.33%,4.34%and5.71% reduction
oftotalalkaloid,oxalate,phytate,tannin,totalsaponin,steroidalsaponinandcardiac glycosidesrespectively after cooking.
Total alkaloid and phytate content showed a significant reduction whereasoxalate and total saponin showed moderate
reduction.Tannin, steroidal saponin, cardiac glycosidesshowed a minimal reduction. From this experiment it may be
concluded that this sample contains heat
sensitivealkaloidandphytate.FromthisstudyitmaybeconcludedthatconsumptionofcookedGlinusoppositifoliusis
goodforusbecauseofthesehighantioxidantcontent.Though heattreatmentreducestheantioxidant content but
simultaneously heat can also reduce the antinutritional factors. Reductions
oftheseantinutritionalfactorsarenecessaryasthesefactorscancausedeleteriouseffectsonhealth.

Acknowledgement:-
We are thankful to the Department of home science, University of Calcutta for providing the facilities andaccess to the
instruments used to analyze all the parameters. We are also thankful to the Liberian, University of Calcutta for
providing the opportunity to access the online resources for our literaturesurvey.

Conflictsofinterest:
Therearenoconflictsofinterest.

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