Phytochemical, total phenolic content and antioxidant study of leaf and fruit extracts from selected plants with different extraction solvents

The plant based foods are rich in nutrients and dietary fibers that improve health. The plants are consumed as leaves, flowers and fruits in raw salads and cooked multiple cuisines. The leafy vegetables from amaranth are inexpensive in cost though enriched with phytochemicals that support healthy body. In the present study, extracts from leaves of Amaranthus gracilis Desf., A. tricolor L., A. polygamus L., Alternanthera repens L., A. sessilis L., Aerva lanata L., (Amaranthaceae), and from fruits of Benincasa hispida (Thunb.) Cogn. (Cucurbitaceae), Capsicum annum L., Citrus aurantium L., were evaluated for organoleptic characters, extractive value, phytochemical constituent, total phenolic content and antioxidant activity. The solvents used for the extraction of plant material were polar and non-polar to check the solvent that yield more phytochemicals. The organoleptic characters of leaf and fruit extracts were found to have acceptable sensory properties. The extractive values (%) showed the suitable solvent applicable for phytochemical extraction. The phytochemical constituents under study were detected in selective solvents due to their solubility. The total phenolic content of leaf and fruit extracts were high with alcoholic solvents, and hence based on the findings from our studies, it can be aptly suggested that alcohols are ideal solvents for extraction of phytochemicals. This study reveals that the extracts are moderate potential sources of natural antioxidants.