COMPARATIVE ANTIOXIDANT POTENTIAL AND PHYTOCHEMICAL COMPOSITION OF LEAF AND STEM EXTRACTS OF NASTURTIUM OFFICINALE L
Main Article Content
Keywords
Antioxidant activity, DPPH, Ferrous-ion chelation, Phenolic compounds, Flavonoids, Watercress
Abstract
Nasturtium officinale L. (Watercress) is a Brassicaceae vegetable rich in redox-active phytochemicals, yet antioxidant recovery may vary with solvent and plant organ. This study compared acetone, methanolic, ethanolic and aqueous extracts of leaves and stems using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, reducing-power and ferrous-ion-chelating assays, together with total phenolic and total flavonoid determinations. Extracts were evaluated at four reported quantities (25, 50, 75 and 100 µg), with three observations per treatment; results were retained exactly as supplied and expressed as mean ± standard error of the mean where available. Antioxidant responses increased with concentration in every solvent–organ series. Methanolic leaf extract produced the highest DPPH inhibition (87.63 ± 0.22%), reducing activity (87.93 ± 0.47%) and ferrous-ion chelation (81.93%; standard error not reported) at 100 µg. Corresponding methanolic stem values were 73.78% (standard error not reported), 80.51 ± 1.15% and 77.41 ± 2.12%, respectively. Methanolic leaves also contained more total phenolics (81.53 ± 1.25 mg/100 g) and flavonoids (33.21 ± 0.45 mg/100 g) than stems (69.88 ± 0.85 and 20.86 ± 0.39 mg/100 g, respectively). Ethanol generally ranked second, whereas aqueous fractions were commonly least active. The concordance between methanol-extractable phenolics/flavonoids and antioxidant performance supports their plausible contribution through electron donation, radical stabilization and metal coordination. However, incomplete error reporting, inconsistent concentration notation and absence of inferential statistics restrict definitive comparisons.
References
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25.Ozen, T. (2009). Investigation of antioxidant properties of Nasturtium officinale (watercress) leaf extracts. Acta Poloniae Pharmaceutica, 66(2), 187–193.
26.Payne, A. C., Mazzer, A., Clarkson, G. J. J., & Taylor, G. (2013). Antioxidant assays—Consistent findings from FRAP and ORAC reveal a negative impact of organic cultivation on antioxidant potential in spinach but not watercress or rocket leaves. Food Science & Nutrition, 1(6), 439–444. https://doi.org/10.1002/fsn3.71
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29.Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
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32.Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—A review. Journal of Functional Foods, 18, 820–897. https://doi.org/10.1016/j.jff.2015.06.018
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34.Yazdanparast, R., Bahramikia, S., & Ardestani, A. (2008). Nasturtium officinale reduces oxidative stress and enhances antioxidant capacity in hypercholesterolaemic rats. Chemico-Biological Interactions, 172(3), 176–184. https://doi.org/10.1016/j.cbi.2008.01.006
35.Zeb, A. (2015). Phenolic profile and antioxidant potential of wild watercress (Nasturtium officinale L.). SpringerPlus, 4, 714. https://doi.org/10.1186/s40064-015-1514-5
2.Bahramikia, S., & Yazdanparast, R. (2010). Antioxidant efficacy of Nasturtium officinale extracts using various in vitro assay systems. Journal of Acupuncture and Meridian Studies, 3(4), 283–290. https://doi.org/10.1016/S2005-2901(10)60049-0
3.Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
4.Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT—Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
5.Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56(11), 317–333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
6.Dai, J., & Mumper, R. J. (2010). Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules, 15(10), 7313–7352. https://doi.org/10.3390/molecules15107313
7.Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry, 38(3), 674–677. https://doi.org/10.1021/jf00093a019
8.Do, Q. D., Angkawijaya, A. E., Tran-Nguyen, P. L., Huynh, L. H., Soetaredjo, F. E., Ismadji, S., & Ju, Y.-H. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. Journal of Food and Drug Analysis, 22(3), 296–302. https://doi.org/10.1016/j.jfda.2013.11.001
9.Everette, J. D., Bryant, Q. M., Green, A. M., Abbey, Y. A., Wangila, G. W., & Walker, R. B. (2010). Thorough study of reactivity of various compound classes toward the Folin–Ciocalteu reagent. Journal of Agricultural and Food Chemistry, 58(14), 8139–8144. https://doi.org/10.1021/jf1005935
10.Gülçin, İ. (2012). Antioxidant activity of food constituents: An overview. Archives of Toxicology, 86, 345–391. https://doi.org/10.1007/s00204-011-0774-2
11.Halliwell, B., & Gutteridge, J. M. C. (2015). Free radicals in biology and medicine (5th ed.). Oxford University Press.
12.Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841–1856. https://doi.org/10.1021/jf030723c
13.Kaiser, A. E., Baniasadi, M., Giansiracusa, D., Giansiracusa, M., Garcia, M., Fryda, Z., & Wong, T. (2017). Watercress and its components: Antioxidant activity, cancer chemoprevention, and cardiovascular health. Journal of the American College of Nutrition, 36(6), 498–506. https://doi.org/10.1080/07315724.2017.1307508
14.Kijkuokool, P., Chaiyasut, C., Sivamaruthi, B. S., Peerajan, S., & Kesika, P. (2024). Effects of drying methods on the phytochemical contents and antioxidant properties of Betong watercress. Life, 14(9), 1204. https://doi.org/10.3390/life14091204
15.Klimek-Szczykutowicz, M., Szopa, A., & Ekiert, H. (2018). Chemical composition, traditional and professional use in medicine, application in environmental protection, position in food and cosmetics industries, and biotechnological studies of Nasturtium officinale (watercress)—A review. Fitoterapia, 129, 283–292. https://doi.org/10.1016/j.fitote.2018.05.031
16.Klimek-Szczykutowicz, M., Szopa, A., Blicharska, E., Dziurka, M., Komsta, Ł., & Ekiert, H. (2019). Bioaccumulation of selected macro- and microelements and their impact on antioxidant properties and accumulation of glucosinolates and phenolic acids in in vitro cultures of Nasturtium officinale microshoots. Food Chemistry, 300, 125184. https://doi.org/10.1016/j.foodchem.2019.125184
17.Leopoldini, M., Russo, N., & Toscano, M. (2011). The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry, 125(2), 288–306. https://doi.org/10.1016/j.foodchem.2010.08.012
18.Liyana-Pathirana, C. M., & Shahidi, F. (2005). Antioxidant activity of commercial soft and hard wheat as affected by gastric pH conditions. Journal of Agricultural and Food Chemistry, 53(7), 2433–2440. https://doi.org/10.1021/jf049320i
19.Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902
20.Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004). Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition, 79(5), 727–747. https://doi.org/10.1093/ajcn/79.5.727
21.Manchali, S., Murthy, K. N. C., & Patil, B. S. (2012). Crucial facts about health benefits of popular cruciferous vegetables. Journal of Functional Foods, 4(1), 94–106. https://doi.org/10.1016/j.jff.2011.08.004
22.Martínez-Sánchez, A., Gil-Izquierdo, A., Gil, M. I., & Ferreres, F. (2008). A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae species. Journal of Agricultural and Food Chemistry, 56(7), 2330–2340. https://doi.org/10.1021/jf072975+
23.Naczk, M., & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1–2), 95–111. https://doi.org/10.1016/j.chroma.2004.08.059
24.Oyaizu, M. (1986). Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition and Dietetics, 44(6), 307–315. https://doi.org/10.5264/eiyogakuzashi.44.307
25.Ozen, T. (2009). Investigation of antioxidant properties of Nasturtium officinale (watercress) leaf extracts. Acta Poloniae Pharmaceutica, 66(2), 187–193.
26.Payne, A. C., Mazzer, A., Clarkson, G. J. J., & Taylor, G. (2013). Antioxidant assays—Consistent findings from FRAP and ORAC reveal a negative impact of organic cultivation on antioxidant potential in spinach but not watercress or rocket leaves. Food Science & Nutrition, 1(6), 439–444. https://doi.org/10.1002/fsn3.71
27.Pietta, P.-G. (2000). Flavonoids as antioxidants. Journal of Natural Products, 63(7), 1035–1042. https://doi.org/10.1021/np9904509
28.Pinela, J., Prieto, M. A., Barros, L., Carvalho, A. M., Oliveira, M. B. P. P., Saraiva, J. A., & Ferreira, I. C. F. R. (2018). Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. Separation and Purification Technology, 192, 501–512. https://doi.org/10.1016/j.seppur.2017.10.007
29.Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
30.Procházková, D., Boušová, I., & Wilhelmová, N. (2011). Antioxidant and prooxidant properties of flavonoids. Fitoterapia, 82(4), 513–523. https://doi.org/10.1016/j.fitote.2011.01.018
31.Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure–antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20(7), 933–956. https://doi.org/10.1016/0891-5849(95)02227-9
32.Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects—A review. Journal of Functional Foods, 18, 820–897. https://doi.org/10.1016/j.jff.2015.06.018
33.Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods in Enzymology, 299, 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
34.Yazdanparast, R., Bahramikia, S., & Ardestani, A. (2008). Nasturtium officinale reduces oxidative stress and enhances antioxidant capacity in hypercholesterolaemic rats. Chemico-Biological Interactions, 172(3), 176–184. https://doi.org/10.1016/j.cbi.2008.01.006
35.Zeb, A. (2015). Phenolic profile and antioxidant potential of wild watercress (Nasturtium officinale L.). SpringerPlus, 4, 714. https://doi.org/10.1186/s40064-015-1514-5
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Ashish Saraf, Pooja Jaswani, & Vishwaprakash Roy. (2022). COMPARATIVE ANTIOXIDANT POTENTIAL AND PHYTOCHEMICAL COMPOSITION OF LEAF AND STEM EXTRACTS OF NASTURTIUM OFFICINALE L. Journal of Population Therapeutics and Clinical Pharmacology, 29(04), 5849-5861. https://doi.org/10.67145/07d7cf89
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How to Cite
Ashish Saraf, Pooja Jaswani, & Vishwaprakash Roy. (2022). COMPARATIVE ANTIOXIDANT POTENTIAL AND PHYTOCHEMICAL COMPOSITION OF LEAF AND STEM EXTRACTS OF NASTURTIUM OFFICINALE L. Journal of Population Therapeutics and Clinical Pharmacology, 29(04), 5849-5861. https://doi.org/10.67145/07d7cf89
