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Relative Antioxidant Activity of Common Indian Herbs
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Padma S Vankar
Veröffentlicht/Copyright:
7. Januar 2011
Ten Indian herbs (Manjisth, Tagar, Kulfa, Khuskhus, Gokharu, Carrot, Kasni, Bathua, Soya ke Beej, Pudina), popularly used for medicinal purpose, were extracted in sonicator by methanol and water for the estimation of polyphenols and flavonoids. Antioxidant capacities (AOC) of extracts were evaluated based on their ability to scavenge the DPPH radical and FRAP Assay. The results showed that methanolic extract of all the plant materials had very high antioxidant activity. Amongst them, Pudina extract in the methanol showed highest value of AOC by both FRAP and DPPH methods (33 percent and 1.36 mg QEq / 100 g). Total phenol and flavonoids content were also evaluated for these extracts. It varied from 0.8736 to 6.3918 mg GAE / 100 g and 0.3642 to 1.9876 mg QE / 100 g. Total ash content and acid insoluble content of soya showed highest value i.e. 14.55 percent and 92.92 percent.
Published Online: 2011-1-7
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
polyphenols;
flavonoids;
antioxidant activity;
radical scavenging;
DPPH;
FRAP
Artikel in diesem Heft
- Article
- Improving Anti-?-Glucosidase Activity of Douchi Koji Using a Newly Isolated Strain of Bacillus subtilis B2
- Different Approaches for Mass Transfer Studies on Potato Cylinders and Slices during Solar Drying
- Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
- Evaluation of Moisture Diffusion Coefficient of Cylindrical Bodies Considering Shrinkage During Natural Convection Drying
- Effect of Raw Material and Processing Factors on the Production of Effervescent Artichoke (Cynara scolymus L.) Tea Tablets
- Optimization of Culture Conditions on Mycelial Grown in Submerged Culture of Cordyceps militaris
- Suitability of Feature Extraction Methods in Recognition and Classification of Grains, Fruits and Flowers
- Hydrodistillation of Essential Oil from Cymbopogon flexuosus
- A Survey on Packaging Materials and Technologies for Commercial Food Products
- Formulation, Drying and Nutritional Evaluation of Ready-to-Eat Sapota (Achras zapota) Extrudes
- High Hydrostatic Pressure Effect on Natural Microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in Navel Orange Juice
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