Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2013 | Volume: 8 | Issue: 3 | Page No.: 173-182
DOI: 10.3923/ajft.2013.173.182
Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method
Sumitra Chanda, Nirupa Amrutiya and Kalpna Rakholiya

Abstract:
Vegetable and fruit peels are generally thrown into the environment as waste material. If this waste can be exploited for some beneficial purpose it will be useful and helpful. With this idea it was thought of interest to evaluate the antioxidant potency of peels. Fourteen vegetables and six fruits belonging to nine different families were selected to evaluate their antioxidant potential. The extraction was done by decoction method which is a common traditional method. Antioxidant property was evaluated by superoxide anion radical scavenging assay and Ferric Reducing Antioxidant Power (FRAP). The extractive yield was maximum in Daucus carota. Maximum Total Phenol Content (TPC) was in ripe peel of Musa paradisiaca while best and maximum superoxide anion scavenging activity was in Terminalia catappa. This activity was even better than standard gallic acid. T. catappa also showed highest FRAP. There was no correlation between TPC and antioxidant activity. The peel of T. catappa appears to be best agro waste which can be a promising source of natural antioxidants. The results confirm the belief that agro waste can be therapeutically used. However, further study need to be done using other antioxidant assays.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Comparative Assessment of Antioxidant Activity and Phytochemical Analysis of Facultative Halophyte Salvadora oleoides Decne. and Salvadora persica L.
  •    In vitro Assessment of Novel Antimicrobial from Methanol Extracts of Matured Seed Kernel and Leaf of Mangifera indica L. (Kesar Mango) for Inhibition of Pseudomonas spp. and their Synergistic Potential
  •    Antioxidant Potential and Nutritional Values of Vegetables: A Review
  •    In vitro Antioxidant Property of Some Indian Medicinal Plants
How to cite this article:

Sumitra Chanda, Nirupa Amrutiya and Kalpna Rakholiya, 2013. Evaluation of Antioxidant Properties of Some Indian Vegetable and Fruit Peels by Decoction Extraction Method. American Journal of Food Technology, 8: 173-182.

DOI: 10.3923/ajft.2013.173.182

URL: https://scialert.net/abstract/?doi=ajft.2013.173.182

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom