DETERMINATION OF THE ANTI-OXIDANTS AND ANTI-OXIDANT CAPACITY OF UBONII (SOLANUM MACROCARPON) PLANT EGG AND LEAF
Abstract
ABSTRACT
Plants have long served as essential sources of food and medicine for human societies. Among the numerous beneficial compounds present in plants, antioxidants play a crucial role in protecting biological systems against oxidative damage caused by free radicals. The present study investigated the antioxidant constituents and antioxidant capacity of Ubonii (Solanum macrocarpon) plant egg and leaf.
Fresh samples of the plant egg and leaves were collected, cleaned, dried, and extracted using suitable solvents. Standard phytochemical screening techniques were applied to identify major antioxidant compounds such as flavonoids, phenolic compounds, tannins, and vitamins. Antioxidant capacity was evaluated using commonly accepted biochemical assays.
Results indicated that both the leaf and plant egg contain significant antioxidant compounds, though the leaf showed relatively higher antioxidant concentration compared to the fruit. Phenolic compounds and flavonoids were found to contribute strongly to the antioxidant activity observed.
The findings of this study support the traditional dietary and medicinal use of Solanum macrocarpon. Regular consumption of the plant egg and leaves may contribute to improved health by reducing oxidative stress associated with several diseases. The study also highlights the importance of indigenous vegetables as valuable sources of natural antioxidants.
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