In vitro polyphenol content and antioxidant properties of Corchorus olitorius stored at 4 °C for 3, 6, and 9 days

Authors

  • Boluwatife Ikuerowo Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Fatimah Abdulganiyu Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Ikeoluwa Dada Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Oluwagbemisola Ogunleye Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Delight Olarewaju Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Deborah Omokhuale Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Oluwaseyi Ademola Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria
  • Favour Ogunbamibi Department of Biochemistry, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo State, Nigeria

Keywords:

polyphenol, antioxidant activity, Corchorus olitorius, refrigerated storage, in vitro

Abstract

Medicinal plants are recognized as rich sources of bioactive compounds with therapeutic potential, particularly due to their antioxidant properties, which are important in combating oxidative stress. Corchorus olitorius L., commonly known as jute mallow, is widely consumed as a vegetable and traditional remedy because of its high antioxidant content. This study investigated the in vitro antioxidant activity of C. olitoriusstored under refrigeration (4 °C) for 3, 6, and 9 days. Standard assays, including total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, ferric reducing antioxidant potential (FRAP), and total antioxidant capacity (TAC), were used to evaluate antioxidant and polyphenol content. The results showed a gradual, time-dependent increase in antioxidant activity and polyphenol content during storage, highlighting the impact of short-term refrigeration on the bioactive properties of C. olitorius. These findings suggest that refrigerated C. olitoriusmay serve as a valuable source of natural antioxidant compounds with potential applications in functional foods, dietary supplements, and pharmaceutical formulations.

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Published

2026-07-14

How to Cite

[1]
Ikuerowo, B., Abdulganiyu, F., Dada, I., Ogunleye, O., Olarewaju, D., Omokhuale, D., Ademola, O. and Ogunbamibi, F. 2026. In vitro polyphenol content and antioxidant properties of Corchorus olitorius stored at 4 °C for 3, 6, and 9 days. Journal of BioScience and Biotechnology. 15, 1 (Jul. 2026), 21–27.

Issue

Vol. 15 No. 1 (2026)

Section

Biochemistry and Biotechnology

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Copyright (c) 2026 Boluwatife Ikuerowo

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