Phytochemical and antioxidant properties of forms of Basella.

Antioxidants from natural sources can be antidotes for free radical release during metabolic activities in humans. Basella spp., a commonly eaten vegetable in south-western Nigeria, may have the potential to supply antioxidants to the human diet. The study evaluated phytochemical constituents and antioxidant properties of species and landraces of Basella spp. The forms of Basella spp. contained phytochemicals and antioxidant properties in varied amount. Basella alba, round leaf, had the highest contents of phenol (0.22 ± 0.02%) and vitamins A and C, 21.96 ± 0.01% and 21.67 ± 0.90%, respectively. Basella rubra had the highest alkaloids and tannin contents, 7.68 ± 0.11 and 0.47 ± 0.17%, respectively. Basella cordifolia had the highest anthraquinone (12.50 ± 0.03%) content; the highest flavonoid (96.77 ± 0.03%) and saponin (0.63 ± 0.01%) contents were in B. alba round. B. alba round also had the highest DPPH (44.85 ± 2.11%). The Basella forms have the potential of use as natural antioxidants need by humans. [ABSTRACT FROM AUTHOR]