Abstract: Methanolic extracts of 15 traditionally consumed non-conventional green leafy vegetables were examined for in vitro antioxidant activity using three different assays. IC50 values measured by DPPH assay ranged from 8.98 to14.97 mg/L. In ABTS assay, trolox equivalent antioxidant capacity (TEAC) value varied from 18.3 to71.8 μM trolox/g of dry weight (dw). Ferric reducing antioxidant power (FRAP) values ranged from 107.7 to 275.6 μM Fe(II) per g dw). Total phenolic content (4.62 to 14.74 mg GAE/g dry dw), flavonoid content (0.65 to 7.72 mg QE/g of dw) and Vitamin C contents (35.79 to 106.7 mg/100 g dw) were evaluated by colorimetric methods. There was a positive linear correlation between the total phenolic content and antioxidant activities measured by three different methods.
Keywords: Green leafy vegetables, antioxidant activity, phenolic content, flavonoid content