The total antioxidant content and radical scavenging investigation on 17 phytochemical from dietary plant sources used globally as functional food - 13/08/14
, Ashish Trivedi, Shrihari MishraAbstract |
In search to potent natural antioxidant from plant-based metabolites, a comparative study was designed in present investigation. The antioxidant activity of various phytochemicals listed in text was determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays (FRAP) and phosphomolybdenum complex method. The level of the antioxidant activity by all three used assays was significantly (P<0.001) higher in vitamin E, ascorbic acid, curcumin, gallic acid, ellagic acid, β-carotene and ursolic acid than other. Hence, these should be regarded as a potential source of natural antioxidants and could be effectively employed as an ingredient in functional food.
Le texte complet de cet article est disponible en PDF.Keywords : Plant foods, Ascorbic acid, Gallic acid, Tocopherol
Abbreviations : DPPH1, FRAP, TPTZ
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Vol 4 - N° 3
P. 439-444 - juillet 2014 Retour au numéro
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