Determination Of Antioxidant Activity Of Some Fresh Green Leafy Vegetables Using DPPH Free Radical Assay

The purpose of this study was to investigate the free radical scavenging capacity of the most frequently consumed fresh green leafy vegetables in the Black Sea region (such as Brassica oleracea var. Acephala (cabbage), Spinacia oleracea L. (spinach) and Portulaca oleracea L. (purslane). Antioxidant capacity test was determined by 2,2-diphenyl-1-picrylhydrazide (DPPH) free radical scavenging method using water extracts of fresh green leafy vegetables. For this purpose, methanol extracts of green leafy vegetables were prepared with 7 different concentrations of vitamin C (standard) prepared in the concentration range of 5-600 µg/ml. Inhibition rate (%) and EC50 values of DPPH radical scavenging activities corresponding to different concentrations of these extracts were calculated. In our study, EC50 values of P. oleracea, S. oleracea and B. oleracea water extracts were calculated as 2.124, 18.075 and 38.189 µg/ml, respectively. The EC50 values of Vitamin C (standard) were 1.955 µg/ml. When the extracts and standards were compared, P. oleracea showed the highest antioxidant scavenging activity. The results obtained show that the green leafy vegetables we consume in our daily diet have varying levels of antioxidant capacity.