Study of antimicrobial, antioxidant, Anti-inflammatory activities and phytochemical analysis of cooked and uncooked different spinach leaves

Abstract

Spinach is a green leaf that grows in most parts of the world. In this paper a study has been carried on antimicrobial, antioxidant and anti-inflammatory activities and phytochemical analysis of cooked and uncooked spinach leaves. The Phytochemical analysis of carbohydrates, flavonoids, proteins, amino acids, steroids, tannins, anthroquinones, coumarin, saponins was carried out and this showed the presence of many bioactive compounds. The maximum total phenol content was found in cooked leaves of Alternanthera sessilis of 113.75 ± 0.05 µg GAE/mg dry extract followed by uncooked leaves of Tropical amaranth of 86.25 ± 0.14 µg GAE/mg dry extract. Spinach leaves showed effective and determinative antimicrobial activity against Staphylococcus aureus. The antioxidant activity showed the effective scavenging activity in cooked leaves of Moringa oleifera of 2.38 ± 0.21 µg/ml and poor scavenging activity was found in uncooked leaves of Alternanthera sessilis of 38.79 ± 0.33 µg/ml. The anti-inflammatory activity showed maximum inhibition in cooked leaves of Moringa oleifera of 51.38 ± 0.28 µg/ml and minimum inhibition in Alternanthera sessilis of 8.45 ± 0.24 µg/ml. These activities are useful for treating diseases and extracting drugs from spinach leaves.