Biochemical Composition and Antioxidant Potential of Raw and Hydrothermal Treated of Two Underutilized Leafy Vegetables Amaranthus dubius and Allmania nodiflora
V Dhanya, U Ragavendran, M Aathira, V Saipriya, M Sangeetha Priya, S Palanisamy, P Siddhuraju
Synthetic and natural food antioxidants are used routinely in foods and medicine especially those containing oils and fats to protect the food against oxidation. Many antioxidant compounds, naturally occurring in plant sources have been identified as free radical scavengers. Hence the plant nutrition plays a crucial role in the prevention of chronic diseases, as most of them can be related to diet. As the studies on the nutritional composition of wild food plants are limited and incomplete, and it is an area that demands. The present study is focused on the indigenous and underutilized plants Amaranthus dubius and Allmania nodiflora. The raw and processed samples were extracted using 70% acetone and 80% methanol. The samples were analyzed for the proximate composition, total phenolics and tannins content, flavonoid characterization, FRAP assay, Metal chelating activity, DPPH•, ABTS•+, Hydroxyl, Nitric oxide, Superoxide radical scavenging activities. Both the samples are highly rich in protein, dietary fiber, starch, micronutrients and bioactive compounds with low level of fat.