comparative evaluation of phyto chemical composition and

Nweze Chibuzor Carole, et al., IAR J Nut Fd. Sci; Vol-2, Iss- 1 (Jan-Feb, 2021): 28-35

28

Comparative Evaluation of Phyto Chemical Composition and In-Vitro

Antioxidant Activity of N-Hexane Extract Of Two Types of Ipomoea

Batatas and Standard Nutraceutical Abstract: The plant tuber, I. batatas may be regarded as a functional food if found to contain some beneficial bioactive compounds which may improve health and management

of diseases. The current study comparatively evaluated the phytochemical composition, in-vitro antioxidant activity as well as free radical scavenging properties of n-hexane extract of

white I. batatas and pink I. batatas with a standard synthetic nutraceutical. All analyses

followed standard methods. Phytochemical analysis of the I. batatas revealed the presence of flavonoids, alkaloids, tannins, terpenoids, steroids, saponins and phenol in the extracts of

the two I. batatas pecies. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging

activity of the pink I. batatas (36.27±0.01, 38.71±0.01, 49.34±0.01, 53.59±0.01, 54.63±0.01) was significantly (p < 0.05) higher compared to the standard neutraceutical

(39.18±0.01, 43.65±0.01, 43.93±0.01, 54.19±0.01, 57.24±0.01). Ascorbic acid (15.48±2.94

mg/dl) and Vitamin B2 (1.30±0.26 mg/dl) concentrations in the pink I. batata extract were significantly (p < 0.05) higher when compared to the standard Nutraceutical (11.81±8.04)

and (1.16±0.02) resspectively. A higher percentage inhibition of the radical “ferric ion” by

the white and pink I. batatas was higher when compared to the standard nutraceutical. The 2,2‟-Azinobis3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity

was significantly (p < 0.05) higher by the white (75.19±0.01, 75.66±0.02, 73.56±0.01,

71.94±0.03, 69.36±0.01) and the pink (77.45±0.01, 75.22±0.01, 76.73±0.01, 74.64±0.01, 72.37±0.01) compared to the standard nutraceutical (74.17±0.01,74.36±0.01, 75.46±0.01,

74.28±0.01, 72.10±0.01). Hydrogen peroxide decomposition activity was also significantly

(p < 0.05) higher in the white (55.59±0.02) and pink (57.63±0.01) I. batatas at 0.4 mg/ml sample concentrations compared to the standard nutraceutical. The results of this research

showed that the white and pink I. batata extracts are rich in phytochemicals and vitamins

and possess free radical scavenging and inhibiting abilities, indicating their prospects of

being used as natural nutraceuticals and could serve as alternatives to the synthetic

nutraceuticals which are often expensive and inaccessible by rural dwellers.

Keywords: Phytochemical, Nutraceutical, Ipomea batatas, Antioxidant, free

radical, inhibition, scavenging, n-Hexane, In-Vitro.

INTRODUCTION

Functional foods are foods that have potentially positive effect on

health beyond basic nutrition (Kumar, J., & Pal, A. 2015). A food can be

said to be functional if it is satisfactorily demonstrated to effect one or

more beneficial target functions in the body, beyond adequate nutrition

effect, in a way which is relevant to either the state of well-being and

health or reduction of risk of disease (Kumar, J., & Pal, A. 2015).

Nutraceuticals are any non-toxic food extract supplements that have scientifically proven health benefit both in the

treatment and prevention of disease (Borchers, A. T. et al., 2016). Most nutraceuticals are synthetic, processed and

packaged in different forms either as tablets or capsules or liquid products with different brand names. Consuming them

for whatever purpose may not be without some side effects because they may also interact negatively with body cells as

it is the case with some conventional drugs under certain conditions. In the case of human beings, a healthy diet

may include the food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk

of food borne diseases (Borchers, A. T. et al., 2016). This may sometimes not be achievable due to lapses in the

production, formulation, packaging, storage and even transportation of the substances across to end-users, unlike the case

where these active substances were to be sourced from the immediate environment from naturally existing plants. One of

such plants this study evaluated for the potential of being used as a natural nutraceutical is I. batata, commonly known as

sweet potato.

The crop plant, I. batata is dicotyledonous in nature that belong to the family Convolvulaceae and it‟s a root tuber

vegetable plant with large starchy sweet-tasting tubers. The plant is a herbaceous and perennial, bearing alternate heart-

shaped leaves and medium-sized sympetalous flowers. The edible tuber is long and tapered, with a smooth skin surface

whose colour is often white/yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red,

pink, violet, yellow, orange, and purple. The two types used in this study were the tubers of the white and pink coloured

I. batatas.

Article History

Received: 15.01.2021

Revision: 22. 01.2021

Accepted: 05. 02.2021

Published: 10. 02.2021

Author Details

Nweze Chibuzor Carole *, Haruna Gambo Sunday,

Ijeomah Ann Ukamaka, James Bamidele and Muhammed Jimoh Iliasu

Authors Affiliations

Department of Biochemistry and Molecular

Biology, Nasarawa State University, PMB

1022, Keffi, Nasarawa State Nigeria

Corresponding Author* Nweze Chibuzor Carole How to Cite the Article:

Nweze Chibuzor Carole , Haruna Gambo

Sunday, Ijeomah Ann Ukamaka, James

Bamidele & Muhammed Jimoh Iliasu ;(

2021); Comparative Evaluation of Phyto

Chemical Composition and In-Vitro

Antioxidant Activity of N-Hexane Extract Of

Two Types of Ipomoea Batatas and Standard

Nutraceutical . IAR J Nut Fd. Sci, 2(1) 28-

35. Copyright @ 2021: This is an open-access article distributed under the terms of the Creative Commons Attribution license which permits unrestricted use, distribution, and reproduction in any medium for non commercial use (NonCommercial, or CC-BY-NC) provided the original author and source are credited.

Research Article


29

Figure 1: White I.batata

Figure 2: Pink I. batata

Taxonomical classification of ipomoea batatas Kingdom: plantae

Clade: angiosperm

Clade: Eudicots

Order: solanales

Family: convolvulaceae

Genus: ipomoea

Species: batatas

Phytochemicals are non-nutritive plant chemicals

that have protective or disease preventive properties.

They are non-essential nutrients, meaning that they are

not required by the human body for sustaining life

(Badhani SA et al., 2006). It is well-known that plants

produce these chemicals to protect themselves but

recent research demonstrate that they can also protect

humans against diseases. Some of the well-known

phytochemicals are lycopene in tomatoes, iso-flavones

in soy and flavonoids in fruits (Aronson, J. K. 2017).

Antioxidants are man-made or natural substances

that may prevent or delay some types of cell damage.

Antioxidants are found in many foods, including fruits

and vegetables (Carocho, M., & Ferreira, I. C. 2013).

They are also available as dietary supplements.

Examples of antioxidants include; Beta-carotene,

Lutein, Lycopene, Selenium, Vitamin A, Vitamin C,

Vitamin E (López-Alarcón, C., & Denicola, A. 2013).

https://medlineplus.gov/vitamina.html

https://medlineplus.gov/vitaminc.html

https://medlineplus.gov/vitamine.html


30

The plant, I. batatas has played an important role as

an energy and phytochemical source in human nutrition

and animal feeding. The plant has significant medicinal

importance and various parts of the plant are used in

traditional medicine (Zhao, G. et al., 2005).

The leaves are used by some Ghanian locals to treat

or manage type 2 diabetes (Abel, C., & Busia, K. 2013)

and in the treatment of inflammatory and/or infectious

oral diseases in Brazil (Pochapski, M. T. et al., 2011).

In regions of Kagawa, Japan, a variety of sweet potato

has been eaten raw to treat anemia, hypertension, and

diabetes (Ludvik, B. et al., 2004). The vines of Ipomoea

batatas were used for treatment of prostatitis

(Emmanuel, N. (2010). The Monpa ethnic groups of

Arunachal Pradesh, India use the tubers of sweet potato

as a staple food and the leaves as fish feed (Namsa, N.

D. et al., 2011). The plant, I. batatas, which originated

in Central America, is now widely cultivated and

consumed in many parts of the world, including Nigeria

due to the many benefits that are derived from various

parts of the plant. Due to its wide acceptability and

cheap accessibility by even the people in rural areas, the

researchers thought it wise to explore it for even more

useful purposes with scientific backing, hence this

research aimed at evaluating the phytochemical

composition, antioxidant status, free radical scavenging

and inhibiting properties on two of the many existing

tuber colour types. This we hoped to achieve by

comparing it with a standard existing and

conventionally used nutraceutical. To achieve our aim,

we analyzed the qualitative and quantitative

phytochemical composition of the two tuber type

extract, analyzed the antioxidant status by determining

the concentration of vitamin C, thiamine and riboflavin,

free radical scavenging and inhibiting properties.

MATERIALS AND METHODS

Materials

Chemicals

The 2,2-diphyenyl-1-picrylhydrazyl (DPPH), 2,2‟-

Azinobis3-ethylbenzothialine-6-sulfonic acid (ABTS)

and hydrogen peroxide (H2O2) were purchased from

Sigma Aldrich USA. Nutraceutical (CellGevity®) was

purchased from a distributing company; Max

International® Nigeria. All other chemical and reagents

used were of analytical grade and purchased from

reputable chemical companies.

Preparation of Nutraceutical Exactly 1g of Cellgevity was weighed and dissolved

in 100mls of distilled water. This was placed on bench

top shaker (MaxQ 4000 orbital shaker) for 1h to obtain

thorough mixture. Afterwards, the solution was kept in

a refrigerator until commencement of the experiment.

Sample collection and processing

Fresh samples of white and pink I. batatas tubers

were purchased from Keffi main Market in Keffi Local

Government Area of Nasarawa State, Nigeria. They

were wrapped in black polythene bags and taken to the

Department of Biochemistry and Molecular Biology,

Nasarawa State University, Keffi, Nigeria. The tubers

were washed with tap water and peeled using a kitchen

knife. The peeled tubers were sliced in to smaller pieces

and air-dried at room temperature in the laboratory

under a ceiling fan for 14 days. The dried samples were

then ground to powder using a mechanical grinder. A

quantity (400g) of each of the two samples were soaked

in 2 ml n-hexane for 48 hours with occasional hand-

shaking of the container for maximum extraction. The

mixture was then filtered using a muslin cloth and

further filtered with whatman No. 4 filter paper. The

extract was then concentrated by rotary evaporation to

recover the solvent. Each concentrated extract was then

stored in a refrigerator till commencement of the

experiment.

Determination of phytochemical property

The phytochemical properties of the n-hexane

extract of the white and pink I. batatas was analysed in

order to detect the presence of phytochemical

compounds in the samples. Both determinations were

carried out according to the methods described by other

studies (Harbone, J.B. 1973; Trease, G.E., & Evans,

W.C. 1989; & Omaye, S. T. et al., 1979) as outlined

below;

Test for alkaloids A quantity (0.2 g) of extract was mixed with 10 ml

2% HCl, heated for 5 minutes then filtered. To 1 ml

filtrate was added 1 ml of Wagner‟s reagent. A creamy

white precipitate indicates the presence of alkaloids.

Test for steroids

To 0.2 g of methanol extract was added 2 ml of

acetic anhydride. The solution was subsequently added

2 ml of concentrated H2SO4 carefully. A colour change

from violet to green or bluish green in sample indicates

the presence of steroids.

Test for carbohydrate (Molisch’s Test) To 0.2 g of extract was added 10 ml of distilled

water and then boiled for 5 minutes before filtering. To

1ml filtrate, 100 μl of Molisch solution was added

followed by the addition of 1 ml concentrated H2SO4. A

brown ring formation at interface indicates the presence

of carbohydrate.

Test for flavonoids A quantity of the sample (0.2g) was heated with 10ml

ethyl acetate in boiling water for 3 minutes. The

mixture was filtered, and the filtrate was used for the

following tests.

(i) Ammonium test: Four millilitres (4ml) of the filtrate

was shaken with 1ml of dilute ammonium solution to

obtain two layers. The layers were allowed to separate.

A yellow precipitate observed in the ammonium layer

indicated the presence of flavonoids.

(ii) Aluminium chloride test: Four millilitres (4ml) of

the filtrate was shaken with 1ml of 1% aluminium


31

chloride solution and observed for light yellow

colouration that indicated the presence of flavonoids.

Test for tannins (Ferric chloride test)

To 0.2 g of extract was added 10 ml of 45%

ethanol, boiled for 5 minutes and then filtered. To 1 ml

filtrate, 200 μl of ferric chloride was added. An

observation of brownish green precipitate indicated the

presence of tannins.

Test for saponin

A quantity (0.2 g) of extract was dissolved with

10ml distilled water, warmed for a minute and then

filtered. To 1 ml filtrate was added 4 ml of distilled

water, shaken thoroughly for 5 minutes before allowing

to stand for 1 minute. Persistence of foam indicates the

presence of saponins.

Test for terpenoids

A quantity (0.2g) of the extract was dissolved in

ethanol and 1 ml of acetic anhydride was added to the

solution. A few drops of concentrated H2SO4 was then

added to the solution. A change in colour from pink to

violet showed the presence of terpenoids.

Test for phenolics

To 0.2g of the extract was added 2 ml of distilled

water. Then 0.5 ml Na2CO3 and 0.5 ml Folin Ciocalteau

reagent was subsequently added. Formation of a blue-

green colour indicated the presence of phenols.

Acid Test

To 0.2 g of extract was added 10ml of distilled

water, heated for 5 minutes and then filtered. A blue

litmus paper was dipped into the filtrate. A change to

red indicated acidity.

Test for Cyanogenic Glycosides

To 1 g of the extract in a conical flask was added 10

ml water and 1 ml dilute HCl. Picrate paper was

suspended above the mixture. The contents of the flask

were heated at 45oC for 1 hour. A control without the

extract was set up. A colour change from yellow to

reddish purple of the picrate paper was a positive test.

Total Ascorbic acid (Vitamin C)

Ascorbic acid concentration was determined

according to the standard method described by (Gernah,

D.I. et al., 2007) as outlined thus; A sample (0.5ml) of

the extract was mixed with 1.5ml of 6% TCA and

centrifuged for 10 minutes at 300 rpm, after which

0.5ml of the supernatant was mixed with 0.5ml of

Ascorbic acid reagents and allowed to stand at room

temperature for an additional 3 hours and then added

2.5ml of 80% sulphuric acid and left undisturbed for 30

minutes. The absorbance was read using UV-

spectrophotometer at 530nm. A set of standards

containing 10-50 micro gram of ascorbic acid were

taken and processed similarly along with a blank. The

assay was carried out in triplicate.

Thiamine (Vitamin B1)

Vitamin B1 concentration was measured

Spectrophotometrically according to the method

described by (Harrisaranraj, R. et al., 2009) as outlined

below. A sample (5g) of the samples was homogenized

with ethanolic sodium hydroxide (50ml). It was filtered

into a 100ml flask and 10ml of the filtered was pipetted.

The colour developed by addition of potassium

dichromate and the absorbance was read using UV-

spectrophotometer at 360nm. A blank sample was

prepared and treated as the sample. The assay was

carried out in triplicate.

Riboflavin (vitamin B2)

The concentration of Vitamin B2 was also measures

following the procedure described by (Harrisaranraj, R.

et al., 2009) using a UV-spectrophotometer. Briefly,

about 5g of the sample was extracted with 100ml of

50% ethanol solution and shaken for one hour and

filtered into100ml flask. Exactly, 10ml of the extract

was pipetted into 50ml of volumetric flask followed by

addition of 10ml of 5% potassium permanganate and

10ml of 30% H2O2 and allowed to stand over a hot

water bath at 40oC for 30 minutes. Thereafter, 2ml of

40% sodium phosphate was added. The absorbance was

then read using a UV-spectrophotometer at 510nm. This

assay was carried out in triplicates and the mean values

reported.

Determination of in-vitro free Radical Scavenging

activity

The scavenging effect of chitosan on DPPH

radical was examined using the modified method

described by (Shimada, K. et al., 1992). The free radical

scavenging activity of the I. batatas extracts was

measured in terms of hydrogen donating or radical

scavenging ability. The DPPH solution (0.1mM) in

ethanol was made, and 1.0ml of this solution was added

to 3.0 ml of the I. batatas extract solutions in water at

different concentrations. The mixture was shaken

vigorously using a vortex mixer, it was left to stand for

30min in the dark room (to avoid light reaction) and the

absorbance was then measured at 517nm against a

blank solution. Ascorbic acid was used as the standard.

Lower absorbance of the reaction mixture indicates

higher free radical scavenging activity and vice versa.

The capability to scavenge the DPPH radical was

calculated using the equation below;

The mean values were obtained from triplicate

experiments.

DPPH of radical scavenging activity (%) = (Control

OD-Sample OD / Control OD) × 100

Absorbance Blank = 0.2712

Hydrogen peroxide scavenging activity The ability of the extract to break down hydrogen

peroxide to water and oxygen was determined


32

according to the method described by (Ruch, R. J. et al.,

1989). Briefly, 4M hydrogen peroxide was prepared in

phosphate buffer saline of pH 7.4. Exactly, 4mls of

various concentrations (0.2.1.0mg/ml) of each extract

was added to 0.6ml of hydrogen peroxide. The

absorbance was read after 10 minutes at 230nm using a

UV-spectrophotometer against a blank solution

containing sample without hydrogen peroxide. The

inhibition rate (1%) on the hydrogen peroxide was

calculated using the expression below:

1% = [(Acontrol-Asample)/ (Acontrol)] x 100

Where Acontrol is the absorbance of the control

reaction (containing all reagents except the test

compound) and Asample is the absorbance of the test

compound. The procedure was carried out in triplicate.

Determination of 2,2’-Azinobis3-

ethylbenzothiazoline-6-sulfonic acid (ABTS) Radical

Scavenging Activity

The Assay for 2,2‟-Azinobis3-ethylbenzothiazoline-

6-sulfonic acid (ABTS) scavenging was determined

using Benzie and strain and Moore et al.,, modified

method (Pellegrini, N. et al., 2003; & Moore, J. et al.,

2005). This method is based on the capacity of

antioxidant to quench the ABTS by donating electrons

to it. Spectrophotometer was calibrated with typical;

trolox standard concentrations in steps of various

concentrations (0.2-1.0mg/ml) of the test sample (n-

hexane extract of white and pink I. batatas tuber) and

nutraceuticals extracts were added in separate test tubes.

It was incubated for 1 minute with 1.25ml of ABTS +

working solution (100µl of ABTS + activated solution

in 10ml ethanol) and absorbance was measured at

734nm with a spectrophotometer.

%Fe chelating activity = test absorbance – control / test

absorbance x 100

Absorbance of the control = 0.005; note absorbance

of the test samples at different concentration are mean

values of triplicate readings.

Statistical Analysis

The data obtained were analyzed using one- way

ANOVA with the help of the software, IBM Statistical

product and Service Solution (SPSS) version 21.0,

further test for level of significance was done using

Duncan test. The p value of less than 0.05 (p < 0.05)

was considered significant for all the data.

RESULTS AND DISCUSSION

Qualitative Phytochemicals Composition of I. batatas

The phytochemical analysis conducted on both the

white and pink fleshed I. batatas extracts revealed the

presence of flavonoids, alkaloids, tannins, terpenoids,

steroids, saponins and phenol in the two I. batata

extract as shown in table 1. Phytochemical compounds

are secondary metabolites of plant, with different

activities such as action against pathogens and

predators, mechanical support, attraction of pollinating

animals and protection against ultraviolet radiation.

Some of the phytochemicals may possess biological

properties such as anti-apoptosis, anti-aging, anti-

carcinogen, anti-inflammation, anti-atherosclerosis,

cardiovascular protection and cell proliferation

activities. The assay showed the presence of saponins.

Saponins for instance are known to exert inhibitory

effect on inflammation of cells. These phytochemical

compounds are known to support bioactive activities in

medicinal plants and thus responsible for the

antioxidant activities of the plant extracts used in this

study. Glycosides have been reported to demonstrate

good antioxidant potential by inhibiting lipid

peroxidation. Alkaloids have also been reported to

possess antioxidant potential by mitigating the effect of

free radicals. The presence of phenolic acids in the plant

tuber extracts used in this study is also an advantage

because phenolic acids are known to act as potent

antioxidants by transferring hydrogen atom from their

OH groups to the chain‐carrying ROO• radicals thereby

neutralizing its oxidative properties.

Vitamins composition of the n-hexane extracts Results of the total antioxidant capacity, ascorbic

acid, thiamine, riboflavin of the white and pink I.

batatas compared to the standard nutraceutical is

presented in table 2. Ascorbic acid (15.48±2.94 mg/dl)

and Vitamin B2 (1.30±0.26 mg/dl) concentrations in

the pink Ipomea batata extract were significantly (p <

0.05) higher when compared to the standard

Nutraceutical‟s concentration of vitamin C (11.81±8.04

mg/dl) and vitamin B2 (1.16±0.02). Vatamin C is

known to be a very good antioxidant as it helps in

cushioning the oxidative effects of free radicals on

cells. This study therefore indicates that the red I.

batata could effectively be used as a naturally sourced

antioxidant to serve as an alternative to the synthetic

neutraceuticals.

DPPH radical scavenging activity of the n-hexane

extracts of I. babatas The DPPH scavenging activities of the n-hexane

extract of white and pink I. batatas is presented in table

3. The results showed a higher percentage DPPH

scavenging by the pink I. batatas (39.18±0.01,

43.65±0.01, 54.19±0.01, 57.24±0.01) when compared

to the nutraceutical (37.46±0.01, 41.90±0.01,

51.62±0.01, 55.1 5±0.01) at all the sample

concentrations except at 0.6mg/ml where the value for

neutraceutical was 45.20±0.01 and pink I. batatas was

43.93±0.01. For the white I. batatas, the percentage

scavenging activity was (49.34±0.01), significantly (p <

0.05) higher at 0.6 mg/ml and significantly (p < 0.05)

lower at 0.4 mg/ml when compared to the standard

nutraceutical. This implies that the pink and white I.

batatas which are naturally abundant in the locality

could be effectively harnessed for the purpose of

antioxidant activity in tackling diseases that are caused

or exacerbated by free radicals in the system.


33

Hydrogen Peroxide Decomposition activity of the n-

hexane extracts of I. batatas As shown in table 4, the hydrogen peroxide

decomposing activity of the pink I. batatas

(57.65±0.01, 57.63±0.01, 56.18±0.01, 55.54±0.01,

54.66±0.01) was significantly (p < 0.05) higher at all

the test concentrations when compared to the standard

nutraceutical (56.17±0.01, 55.36±0.01, 55.35±0.01,

53.62±0.02, 50.0.3±0.01). Vitamin C which is an

already known antioxidant expectedly showed the

highest Hydrogen peroxide decomposing activity

(99.33±0.01, 98.57±0.01, 98.17±0.01, 98.27±0.01,

96.42±0.02) than both the nutraceutical and the I.

batatas samples. The white and pink I. batatas showed

a higher Hydrogen peroxide decomposing activity than

the nutraceutical at 0.4mg/ml and 1.0mg/ml sample

concentrations. Other researchers have also established

that vitamin C is a potent antioxidant, having the ability

to neutralize and cushion the devastating effect of

reactive oxygen species on cells, a finding confirmed by

this study. The outcome of this study also imply that the

white and pink I. batatas can be used to prevent or treat

diseases caused by over accumulation of Hydrogen

peroxide, a reactive oxygen specie that has damaging

effect on cells

The 2,2’-Azinobis3-ethylbenzothiazoline-6-sulfonic

acid (ABTS) radical scavenging activity of

Nutraceutical and I. batatas (white and pink) Table 5 shows the percentage inhibition of the

activity of the radical compound, ABTS. At 0.2 mg/ml,

both the white (75.19±0.01) and pink (77.45±0.01) I.

batatas were observed to be significantly (p < 0.05)

higher when compared to the nutraceutical. The result

was the same at 0.4 mg/ml and at 0.6 mg/ml, the value

was significantly (p < 0.05) lower in the white

(73.56±0.01) I. batatas and significantly (p < 0.05)

higher in the pink (76.73±0.01) I. batatas when

compared to the nutraceutical (75.46±0.01). At 0.8

mg/ml and at 1.0 mg/ml, the values were significantly

(p < 0.05) lower in the white I. batatas (71.94±0.03)

compared to the nutraceutical (74.28±0.01) and non-

significantly (p < 0.05) higher in the pink (74.64±0.01)

I. batatas when compared to the nutraceutical

(74.28±0.01). The results indicate that the white and

pink I. batatas could effectively slow down the

ravaging effect of free radicals and so could

alternatively be used in place of the natural

nutraceutical.

CONCLUSION

The results of this research showed that the pink and

white I. batatas extract contained flavonoids, alkaloids,

tannins, terpenoids, steroids, saponins and phenol and

the pink I. batatas possess the highest free radical

scavenging and inhibiting properties and Hydrogen

peroxide inhibiting activity, followed by the white I.

batatas, than the standard nutraceutical, indicating that

they have the potential for use as natural food

supplements and could serve as alternative to synthetic

nutraceutical supplements. However, there is need to

quantify the phytochemical components in further

research.

Table 1: Qualitative phytochemical Composition of n-Hexane extract of l. batatas

Phytochemical White I. batatas Pink l. batatas

Flavonoids + +

Alkaloids + +

Tannins + +

Terpenoids + +

Steroids + +

Saponins + +

Phenols + +

Keys (+) Present (-) Absent

Table 2: Vitamins composition of the n-hexane extract of white and pink I. batatas

Vitamins Nutraceutical white I. batata pink I. batata

Vitamin C (mg/ml) 11.81±8.04c 15.14±0.18

i 15.48±2.94

o

Vitamin B1 (mg/dl) 28.15±0.32d 24.63±1.93

j 26.53±0.88

p

Vitamin B2 (mg/dl) 1.16±0.02e 1.15±0.02

k 1.30±0.26

q

TAC (mg/dl) 1.76±0.01f 1.53±0.02

l 1.55±0.06

r

Results are presented as Mean ± standard deviations

Mean values with different superscripts across the rows are significantly different at P<0.05, (n = 4)

Table 3: DPPH radical scavenging activity of n-haxane extract of white and pink I. batatas

Sample Concentration (mg/ml) Vit.C (standard)

Nutraceutical

white I. batata

pink I. batata

0.2 71.01±0.01a 37.46±0.01

b 36.27±0.01

b 39.18±0.01

b

0.4 72.80±0.0c 41.90±0.01

d 38.71±0.01

e 43.65±0.01

d

0.6 74.39±0.01e 45.20±0.01

f 49.34±0.01

g 43.93±0.01

f


34

0.8 74.96±0.01g 51.62±0.01

h 53.59±0.01

h 54.19±0.01

h

1.0 76.22±0.02i 55.1 5±0.01

j 54.63±0.01

j 57.24±0.01

j


Mean values with different superscripts across the row are significantly different at P<0.05, (n = 4)

Table 4: Hydrogen peroxide decomposition activity of the n-hexane extract of I. batatas

Sample Concentration (mg/ml) Vit.C (standard) Nutraceutical white I. batata pink I. batata

0.2 99.33±0.01a 56.17±0.01

b 55.36±0.01

b 57.65±0.01

b

0.4 98.57±0.01c 55.36±0.01

d 55.59±0.02

d 57.63±0.01

d

0.6 98.17±0.01e 55.35±0.01

e 54.77±0.01

c 56.18±0.01

e

0.8 98.27±0.01f 53.62±0.02

g 52.67±0.01

g 55.54±0.01

g

1.0 96.42±0.02h 50.0.3±0.01

i 51.24±0.01

i 54.66±0.01

i

Results are presented as Mean ± standard deviations (n = 4)

Mean values with different superscripts in the same row are significantly different at P<0.05,

Table 5: The 2,2‟-Azinobis3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity of white and pink

I. batatas Nutraceutical

Sample Concentration (mg/ml) Vit.C (standard) Nutraceutical white I. batata pink I. batata

0.2 98.41±0.01z 74.17±0.01

n 75.19±0.01

a 77.45±0.01

b

0.4 98.86±0.01y 74.36±0.01

m 75.66±0.02

c 75.22±0.01

c

0.6 98.55±0.01x 75.46±0.01

o 73.56±0.01

c 76.73±0.01

d

0.8 98.81±0.01w 74.28±0.01

f 71.94±0.03

e 74.64±0.01

f

1.0 97.56±0.02@

72.10±0.01h 69.36±0.01

g 72.37±0.01

h


Mean values with different superscripts in the across the rows are significantly different at P < 0.05 (n = 4)

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