Effects of extraction solvent, morphological parts and ripening stage on antioxidative activity of Solanum anguivi fruit

Effects of extraction solvent namely ethanol, diethylether-chloroform mixture, morphological matrix namely fruit pericarp seed and three ripening stages namely green, yellow and red on antioxidative activity of S. anguivi fruit were studied. Phytochemical screening and assessment of some antioxidative markers were evaluated. Result showed that all samples were endowed with variable amounts of reductones, phenolics, alkaloids and saponins. Quantitative (mg ascorbic acid activity equivalent/ mg sample) assessment showed that antioxidative activity of ethanolic derived extracts were high in terms of total phenolic content (TPC) (75.00196.88), relative reducing power (RRP) (165.00-889.29) and radical scavenging activity (RSA, %) (64.00-85.50) in comparison to low antioxidative activity in terms of TPC (2.81-45.00), RRP (18.21-25.71) and RSA (14.10-40.00) of diethyl ether derived extracts. With respect to morphological matrix, antioxidative activity was in the order : seed fruit pericarp. Stage of ripeness conferred no significant increase on antioxidative activity.