FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: In-vitro antioxidant activity, total flavonoids, totals phenolic, Vernonia amygdalina
A comparative in vitro assessment of the leaves, stem and roots of Vernonia amygdalina was done in this study using acetone and methanol extracts by 1, 1-diphenyl-2-picrylhydrazyl (DPPH), β-carotene bleaching, reducing power and ferric reducing antioxidant power (FRAP) assays. Additionally, the total phenolic content (TPC) and total flavonoids contents (TFC) of the extracts were determined. Results showed that V. amygdalina leaves acetone extract had the highest phenol
