[ Etude phytochimique de quelques légumes consommés dans le Haut-Katanga (RD Congo) et évaluation de leur activité antioxydante ]
Volume 10, Issue 1, January 2015, Pages 393–404
N. Deogratias Mulungulungu1, Kalonda Mutombo Emery2, K. Marsi Mbayo3, and Nsomp M. Mira4
1 Département de Chimie, Faculté des Sciences, Université de Lubumbashi, Lubumbashi, RD Congo
2 Département de Chimie, Faculté des Sciences, Université de Lubumbashi, Lubumbashi, RD Congo
3 Chemistry Department, Faculty of Sciences, University of Lubumbashi, Lubumbashi, RD Congo
4 Département de Chimie, Faculté des Sciences, Université de Lubumbashi, Lubumbashi, RD Congo
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This work aimed to make a phytochemical study of nine vegetables (Adeniagummifera, Bidenspilosa, Celosia trigyna, Crassocephalumpicridifolium, Cleome monophylla, Fagarachalybeum, Solanumnigrum, Polygonumsalicifolumand Ipomoea Aquatica) consumed in Haut-Katanga and assess their antioxidant activity.
The phytochemical study showed that each specie contains at least three groups of substances including tannins (88.8%), anthocyanins (88.8%) and flavanoids (77.8%), saponins (77, 7%), alkaloids (44.4%), cyanogenic glycosides (44.4%) and terpenoids (33.3%).
The evaluation of the antioxidant activity showed that vegetables studied contain substances which are able to inhibit the action of free radicals as DPPH. Indeed, all the extracts inhibited DPPH with at least 19% during 10 or 30 minutes of incubation. Furthermore, evaluation of the effect of temperature has shown that antioxidants had reached a maximum concentration at 70
Author Keywords: Phytochemical, vegetable, inhibition, antioxidant.
Volume 10, Issue 1, January 2015, Pages 393–404
N. Deogratias Mulungulungu1, Kalonda Mutombo Emery2, K. Marsi Mbayo3, and Nsomp M. Mira4
1 Département de Chimie, Faculté des Sciences, Université de Lubumbashi, Lubumbashi, RD Congo
2 Département de Chimie, Faculté des Sciences, Université de Lubumbashi, Lubumbashi, RD Congo
3 Chemistry Department, Faculty of Sciences, University of Lubumbashi, Lubumbashi, RD Congo
4 Département de Chimie, Faculté des Sciences, Université de Lubumbashi, Lubumbashi, RD Congo
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This work aimed to make a phytochemical study of nine vegetables (Adeniagummifera, Bidenspilosa, Celosia trigyna, Crassocephalumpicridifolium, Cleome monophylla, Fagarachalybeum, Solanumnigrum, Polygonumsalicifolumand Ipomoea Aquatica) consumed in Haut-Katanga and assess their antioxidant activity.
The phytochemical study showed that each specie contains at least three groups of substances including tannins (88.8%), anthocyanins (88.8%) and flavanoids (77.8%), saponins (77, 7%), alkaloids (44.4%), cyanogenic glycosides (44.4%) and terpenoids (33.3%).
The evaluation of the antioxidant activity showed that vegetables studied contain substances which are able to inhibit the action of free radicals as DPPH. Indeed, all the extracts inhibited DPPH with at least 19% during 10 or 30 minutes of incubation. Furthermore, evaluation of the effect of temperature has shown that antioxidants had reached a maximum concentration at 70
Author Keywords: Phytochemical, vegetable, inhibition, antioxidant.
Abstract: (french)
Ce travail avait pour objectif de faire une étude phytochimique de neuf légumes (Adeniagummifera, Bidenspilosa, Celosiatrigyna, Crassocephalumpicridifolium, Cleomemonophylla, Fagarachalybeum, Solanumnigrum, Polygonumsalicifolum et IpomoeaAquatica) consommés dans le Haut-Katanga et d'évaluer leur activité antioxydante.
L'étude phytochimique a montré que chaque espèce contient au moins trois groupes de substances parmi lesquels les tanins (88,8%), les anthocyanes (88,8%), les flavonoïdes (77,8%), les saponines (77,7%), les alcaloïdes (44,4%), les hétérosides cyanogènes (44,4%) et les terpénoïdes (33,3%).
La mise en évidence de l'activité antioxydante a montré que les légumes étudiés contiennent des substances capables d'inhiber l'action des radicaux libres comme le DPPH. En effet, tous les extraits ont inhibé le DPPH avec au moins 19% à 10 ou 30 minutes d'incubation. Par ailleurs, l'évaluation de l'effet de température a montré que les antioxydants avaient atteint un maximum de concentration à 70°C. Celle-ci a varié entre 0 et 0.803mg/mL.
Author Keywords: Phytochimique, légumes, inhibition, antioxydant.
How to Cite this Article
N. Deogratias Mulungulungu, Kalonda Mutombo Emery, K. Marsi Mbayo, and Nsomp M. Mira, “Phytochemical study of some vegetables consumed in Haut-Katanga (DR Congo) and their antioxidant activity evaluation,” International Journal of Innovation and Applied Studies, vol. 10, no. 1, pp. 393–404, January 2015.
