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J Food Sci Technol. 2014 Oct;51(10):2415-24. doi: 10.1007/s13197-012-0761-5. Epub 2012 Jul 5.

Antioxidant capacity and amino acid analysis of Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. & Mayur. aerial parts.

Author information

1
Department of Biotechnology, Nehru Arts and Science College, Coimbatore, 641 105, Tamil Nadu India.
2
Department of Biotechnology, Karpagam University, Coimbatore, 641 021, Tamil Nadu India.

Abstract

Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. & Mayur. is a traditional food consumed as vegetable or pickle in arid regions of India and eaten during famines. In Indian traditional medicine, the plant is used to treat diabetes, inflammation and etc. The aim of this study was to evaluate the antioxidant properties (DPPH, TEAC, TAA, FRAP, OH˙ and NO˙ radical scavenging activities) of the different extracts from aerial parts. The levels of total phenolics and flavonoids of the extracts were also determined. The extracts were found to have different levels of antioxidant properties in the test models used. Methanol and water extracts had good total phenolic and flavonoid contents showed potent antioxidant and free radical scavenging activities. The antioxidant activity was correlated well with the amount of total phenolics present in the extracts. The extracts and its components may be used as an additive in food preparations and nutraceuticals.

KEYWORDS:

Amino acid analysis; Ascorbic acid equivalent antioxidant capacity (AEAC); Caralluma adscendens var. fimbriata; FRAP; Phosphomolybdenum method

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