Effects of growth stage and seasons on the phytochemical content and antioxidant activities of crude extracts of Celosia argentea L.

This study investigated the phytochemical constituents and antioxidant properties of crude extracts of C. argentea at different maturity stages and seasons. Total phenols, flavonoids, and proanthocyanidin content from water, acetone and methanol extracts were evaluated spectrophotometrically. The antioxidant activities were measured using 2,2- diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), Ferric reducing antioxidant power (FRAP) and Total antioxidant capacity (TAC) models. Results showed that the flowering stages in all the solvent extracts gave the highest polyphenolic content with the acetone extract significantly higher than the methanol and aqueous extracts (P < 0.05). The highest value for total polyhenolic content 80.75 +/- 4.21 for the first trial and 89.69 +/- 2.13 mu g/mL in the second trial; while the flavonoids was 874.76 +/- 7.87 and 946.19 +/- 7.87 mu g/mL in the first and second trials respectively; and proanthocyanidin content was 170.00 +/- 0 and 100.90 +/- 1.29 mu g/mL Overall, the aqueous extracts had the lowest content of all the phytochemicals. The antioxidant activities ranged from low to high at different growth stages of the plant. While low to no activity was observed in the aqueous extracts in all the assays, the methanol extracts of the flowering stages showeds the best activity in the first and second trials with IC50 values of 104.10 +/- 8.59 and 120.02 +/- 13.37 mu g/mL respectively in ABTS. Similar trend was obtained in the DPPH assay with e highest activity in the methanol flowering extract with IC50 of 52.36 +/- 0.76 mu g/mL (first trial) and 49.36 +/- 0.29 mu g/mL (second trial). The FRAP and TAC also had the highest activity in the flowering stages in all solvents, but with the acetone extracts having the overall inhibition on both radicals. This study revealed that Celosia argentea phytoconsituents and antioxidant potential can be influenced by physiological and developmental stages of the plant.