Evaluation of the Antioxidant Properties of Selected Indigenous Green Leafy Vegetables Consumed in Rivers State

Green leafy vegetables play an integral role in the dietary patterns of communities in the South South geopolitical zone, serving as important sources of micronutrients and bioactive compounds. This study evaluated the antioxidant properties of five indigenous green leafy vegetables commonly consumed in Rivers State, namely Telfairia occidentalis (ugu), Gnetum africanum (afang), Corchorus olitorius (ewedu), Amaranthus hybridus (green), and Pterocarpus mildbraedii (oha). Fresh samples were purchased from Mile 3 Market in Port Harcourt and processed in the laboratory within six hours of purchase. Antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay and the ferric reducing antioxidant power method. Total phenolic and total flavonoid contents were determined using Folin-Ciocalteu reagent and aluminium chloride colorimetric methods, respectively. Results indicated that Gnetum africanum exhibited the highest total phenolic content (184.6 mg GAE per 100g) and radical scavenging activity (IC50: 0.32 mg per ml), followed by Telfairia occidentalis. Pterocarpus mildbraedii showed moderate antioxidant activity while Corchorus olitorius was the least potent. The findings confirm the value of these indigenous vegetables as dietary sources of natural antioxidants. Regular consumption is recommended, and the study provides baseline data for future nutraceutical development efforts in the South South region. Keywords: antioxidant, green leafy vegetables, phenolics, Rivers State, indigenous foods.