Extraction of Lutein and Antioxidant Activities Root, Stem, and Leaf of Red Spinach
Andi Nur Faidah Rahman, Henri Kartono, and Rindam Latief

Universitas Hasanuddin

Abstract

Red spinach is leafy vegetable contain high concentration of carotenoid such as lutein, which shows high benefits in anti-cancer and antioxidant to protect eye health from oxidative stress caused cataract and age-related macular degeneration (AMD). Because of the potential activity against eye disease, extraction to obtain high concentration of lutein from this vegetable is urgently needed. Generally, lutein from leafy vegetables was extracted from leaf. This study presents extraction lutein from all parts of the red spinach such as root, stem, and leaf. The result showed that lutein content in root, stem and leaf of red spinach by HPLC analysis was almost equal for all parts, that are 62.63 ppm for root- 63.30 ppm for stem- and 62.63 ppm for leaf. In addition, spinach^s leaf displayed the highest antioxidant activities due to low IC50 value of 208.64 ppm. In contrast, spinach^s root and stem showed low antioxidant activities due to high value of IC50 of 463.19 ppm and 428.67 ppm. In conclusion, spinach^s leaf is a good source of lutein because of high lutein content and antioxidant activity in its extract.

Keywords: carotenoid, lutein, leafy vegetables, antioxidant

Topic: Food Chemistry