Batch 09 Extraction of Antioxidants From Vegetable Wast

8/12/2019 Batch 09 Extraction of Antioxidants From Vegetable Wast

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ACID

Extraction of Antioxidants from Vegetable Biomass

A PROJECT REPORT

Submitted by

B.BHUVANA SUNDAR (Reg.No12210203006)

J.RAJKIRAN (Reg.No12210203014)

in partial ful fi lment for the award of the degree of

BACHELOR OF TECHNOLOGY

IN

CHEMICAL ENGINEERING

VEL TECH HIGH TECH Dr.RANGARAJAN Dr.SAKUNTHALA

ENGINEERING COLLEGE

ANNA UNIVERSITY: CHENNAI 600 025APRIL 2014


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ACID

Extraction of Antioxidants from Vegetable Biomass

A PROJECT REPORT

Submitted by

B.BHUVANA SUNDAR (Reg.No12210203006)

J.RAJKIRAN (Reg.No12210203014)

in partial ful fi lment for the award of the degree of

BACHELOR OF TECHNOLOGY

IN

CHEMICAL ENGINEERING

VEL TECH HIGH TECH Dr.RANGARAJAN Dr.SAKUNTHALA

ENGINEERING COLLEGE

ANNA UNIVERSITY: CHENNAI 600 025APRIL 2014


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BONAFIDE CERTIFICATE

Certified that this project report Extraction of Antioxidants from Vegetable Biomass

is the bonafide work of B.BHUVANA SUNDAR and J.RAJKIRAN who carried out

the project work under my supervision.

SIGNATURE

Mrs. D.PRIYADHARISANI, M.TechSUPERVISOR,

DEPARTMENT OF CHEMICAL ENGINEERING,VEL TECH HIGH TECH Dr.RANGARAJANDR.SAKUNTHALA ENGINEERING COLLEGE,

NO: 62 AVADI-VELTECH ROAD,CHENNAI-600062.

SIGNATURE

Mr.A.SARAVANA RAJ, M.TechHEAD OF THE DEPARTMENT,

EPARTMENT OF CHEMICAL ENGINEERING,EL TECH HIGH TECH Dr.RANGARAJANR.SAKUNTHALA ENGINEERING COLLEGE,

O: 62 AVADI-VELTECH ROAD,HENNAI-600062.


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CERTIFICATION OF EVALUATION

COLLEGE NAME: VEL TECH HIGH TECH Dr.RANGARAJAN

DR.SAKUNTHALA ENGINEERING COLLEGE

BRANCH : CHEMICAL ENGINEERING

SEMESTER : VIII

S.NO NAME OF

THE STUDENT

REGISTER

NO.

TITLE OF THE

PROJECT

NAME OF THE

SUPERVISOR

1 B.BHUVANA SUNDAR 12210203006Extraction of

Antioxidants from

Vegetable Biomass

Mrs. D.PRIYADHARISANI

2 J.RAJKIRAN 12210203014

The report of this project is submitted by the above students in partial

fulfilment for the award for the Bachelor of Technology Degree in Chemical

Engineering of Anna University are evaluated and confirmed to the report of

the work done by the above students.

INTERNAL EXAMINER EXTERNAL EXAMINER


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VEL TECH HIGH TECH Dr. RANGARAJAN Dr. SAKUNTHALA

ENGINEERING COLLEGENO: 60, VELTECH-AVADI ROAD, CHENNAI-62

(AFFILIATED TO ANNA UNIVERSITY)

CERTIFICATE

This is to certify that the project entitled Extraction of Antioxidants from Vegetable

Biomass is a bonafide work of BHUVANA SUNDAR.B studying, final year B.Tech

Chemical Engineering (2009-2013) in VEL TECH HIGH TECH Dr.RANGARAJAN

Dr.SAKUNTHALA ENGINEERING COLLEGE during under the guidance of

project guide Mrs.D.Priyadharisani,(Assistant professor) DEPARTMENT OF

CHEMICAL ENGINEERING.

Signature Signature

HEAD OF THE DEPARTMENT INTERNAL GUIDE


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VEL TECH HIGH TECH Dr. RANGARAJAN Dr. SAKUNTHALAENGINEERING COLLEGE

NO: 60, VELTECH-AVADI ROAD, CHENNAI-62(AFFILIATED TO ANNA UNIVERSITY)

CERTIFICATE

This is to certify that the project entitled Extraction of Antioxidants from Vegetable

Biomass is a bonafide work of J.RAJKIRAN studying, final year B.Tech

Chemical Engineering (2010-2014) in VEL TECH HIGH TECH Dr.RANGARAJAN

Dr.SAKUNTHALA ENGINEERING COLLEGE during 15.12.2012 to

15.2.2013 under the guidance of project guide Mrs.D.Priyadharisani,(Assistant

professor) DEPARTMENT OF CHEMICAL ENGINEERING.

Signature Signature

HEAD OF THE DEPARTMENT INTERNAL GUIDE


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ACKNOWLEDGEMENT:

We thank our beloved Chairman Prof.Col.Dr.R.Rangarajan B.E.(Elec.),

B.E. (Mech.), M .S. (Auto.), D.Sc. and Vice chancellor Dr . Sakunthala Rangarajan,

M.B.B.S, for giving us the opportunity to work on our project in the college for thesuccessful completion of our under graduate degree course.

Our sincere thanks to President Mr.K.V.D Kishore Kumar, B.E, M.B.A and

our Managing Trustee Mrs. Mahalakshmi Kishore kumar, B.E, M .B.A whoshowed

keen interest in developing our skills to perform our project work.

We extend our gratitude to Principal Dr .V.I langovan B.E., M .Tech., Ph.D.,

F.I.E

and Vice Principal Mr.M.S.Durai rajan M.E., M.B.A., for monitoring andenhancing the betterment of our process on the whole.

Our heartily thanks to our Head of the Department Mr.Saravana Raj, M .Tech.,

for helping us whenever needed and encouraging us for doing our project without whom

the project would not have been a success.

We immensely thank our Internal guide Mrs.D.Pr iyadhari sani, M .Tech for

guiding us throughout our project and working with us for the success of our project,

without whom we would have never been able to complete the project on time and we

also thank her giving us support and encouragement for doing a research project as our

final year project.

We would like to thank Dr .S.Thenesh kumar , M .Tech, Ph.D.for creating a

thought for doing innovative projects.

We also like to thank our lab assistants, Ms.Kamini and Ms.Geetha

for helping us to work on our project in their concerned lab. I also thank our lab HOD for

permitting us to do the project in the lab, and also I thank the concerned lab in-charge for

letting us use the lab whenever needed.

We also thank our family and friends for giving us moral support and helping us to

do our project in a very smooth way.

We also thank A.C.Tech Engineering College (Anna University), Chennai for

testing our sample and giving us result as a part of completion of our project.

Finally we would like to thank the almighty for giving us this great opportunity


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and for leading us in the right path with right thought and deed of excellence.

TABLE OF CONTENTS

HAPTER NO. TITLE PAGE NO.:

ABSTRACT 1

LIST OF TABLE 3LIST OF FIGURES 3

1. INTRODUCTION 4

1.1) ANTIOXIDANTS: 5

1.2) PHENOLIC CONTENTS 6IN VEGETABLES:

1.3) FLAVONOIDS: 71.4) PHYTOCHEMICALS 8

2. LITERATURE SURVEY 10

3 . COLLECTION OF VEGETABLEBIOMASS 33

4. PREPARATION OF VEGETABLE

BIOMASS 35

5. PREPARATION OF EXTRACT 37

6. METHODS ADOPTED FOR THEANALYSIS OF THE EXTRACTS 416.1)PROCEDURE 41

6.1.1)DETERMINATION OF TPC 426.1.2)REDUCING POWER CAPACITY

(OYAIZU- 1986) 436.1.3)DETERMINATION OF THE TFC 436.1.4)HYDROGEN PEROXIDE

SCAVENGING CAPACITY 446.1.5)PHYTOCHEMICAL SCREENING 44

7. EQUIPMENTS USED FOR THEPREPARATION OF THE EXTRACT 467.1)HOT AIR OVEN 47

7.2)VACUUM DRIER 487.3)EQUIPMENTS USED FOR THEANALYSIS OF THE EXTRACT7.3.1)UVVis SPECTROSCOPY 51


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7.3.2)DIGITAL PHOTOCOLORIMETRY 517.3.3)CENTRIFUGE 53

8. RESULTS AND DISCUSSION: 568.1)TOTAL PHENOLICS CONTENT 578.2)REDUCING POWER CAPACITY 598.3)TOTAL FLAVONOID CONTENT (TFC) 618.4)HYDROGEN PEROXIDE 64

SCAVENGING CAPACITY8.5)PHYTOCHEMICAL SCREENING 66

9. CONCLUSION 67

10. REFERENCES 69


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ABSTRACT


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ABSTRACT:

Vegetable biomass generated from the local market by the distribution of

vegetables from wholesale vegetable complex at koyambedu, Chennai is the source

taken for the extraction of antioxidants. The main goal of the present work is to

determine the optimal conditions for the extraction of antioxidant compounds from the

vegetable biomass using aqueous solutions of methanol and to investigate the total

phenols content, total antioxidant capacity, total flavonoid content and Phytochemical

analysis of extracts made. The maximum yield for the extraction carried out underdifferent parameters. At first, several preliminary tests were conducted to study the

kinetics of extraction process under selected conditions (50% aqueous solution of

methanol at different temperatures and time).The maximum values showed are, Total

phenolic content : ,Ferric reducing capacity: ,Total flavonoid content:

KEYWORDS: Vegetable biomass, Antioxidants, total antioxidant capacity,total flavonoid content, phytochemicals.


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LIST OF TABLE :

Table 8.3: Total Phenolics content in Vegetable biomass extractTable 8.4: Reducing power capacity in Vegetable biomass extractTable 8.5: Absorbance of Standard compound (Quercetin)

Table 8.6: Absorbance of Vegetable biomass extract for flavonoid content:Table 8.7: Total Flavonoid contentsTable 8.8:Inhibition values

LIST OF FIGURES:

Fig 8.1: Standard curve of Gallic acidTable 8.2:Absorbance of the vegetable biomass extract:Fig 8.3:Total Phenolics content in Vegetable biomass extract in mg/g(GAE)Fig 8.4: Curve for the Concentration Vs Absorbance for standard compound

(L- ascorbic acid) and extract.

Fig 8.5: Comparison of Absorbance of L-ascorbic acid Vs ExtractFig 8.6: TPC vs. Antioxidant CapacityFig 8.7:Curve of Quercetin:Fig 8.8 Curve of Vegetable biomass extract for flavonoid content:Fig 8.9: Graph Showing TFC:Fig 8.10 : The graph shows the variation in TPC,TFC AND Antioxidant levelsFig 8.11:% INHIBITION OF EXTRACT vs ASCORBIC ACID


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INTRODUCTION


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1.INTRODUCTION:

Oxidation plays a major role in the production of free radicals infood substances, chemical compounds and also in living organisms. These freeradicals have a important role in the process of food decomposing, chemicaldegradation and also cause human disorder. Free radicals induce oxidative damagein bio molecules and has a major role in the process of ageing, cardio vasculardisorders, cancer and inflammatory diseases. They are involved in depletion ofimmune system. But, the antioxidants significantly prevent tissue damage thatstimulates wound healing process. Oxygen free radicals contribute to furthertissue damage in the events following skin injury and are known to impairhealing process. There are available synthetic antioxidants like butylatedhydroxy anisole (BHA), butylated hydroxy toluenes (BHT), tertiary

butylated hydroquinone and gallic acid esters, but have been suspected to cause

negative health effects. Strong restrictions have been placed on their applicationand there is a trend to substitute them with naturally occurring antioxidants.There has been an increasing interest in the therapeutic

potentials of medicinal plants as antioxidants in reducing such free radicalinduced tissue injury since it is the belief that the antioxidant property is themain contributory factor to the therapeutic benefit of many medicinal plants. Asa result, many vegetables, fruits and many other plant species have already beenexploited commercially either as antioxidant additives or a nutritionalsupplements.

1.1 ANTIOXIDANTS:

An antioxidant is a molecule that inhibits the oxidation of othermolecules. Oxidation is a chemical reaction that transfers electrons or hydrogen froma substance to an oxidizing agent.Oxidation reactions can produce free radicals. Inturn, these radicals can start chain reactions. When the chain reaction occurs in a cell,it can cause damage or death to the cell. Antioxidants terminate these chain reactions

by removing free radical intermediates, and inhibit other oxidation reactions. They dothis by being oxidized themselves, so antioxidants are often reducing agents such asthiols, ascorbic acid, or polyphenols.

Substituted phenols and derivatives of phenylenediamineare common antioxidants used to inhibit gum formation in gasoline (petrol).

Although oxidation reactions are crucial for life, they can also bedamaging; plants and animals maintain complex systems of multiple types ofantioxidants, such as glutathione, vitamin C, vitamin A, and vitamin E as well asenzymes such as catalase, superoxide dismutase and various peroxidases. Insufficient

levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stressand may damage or kill cells. Oxidative stress is damage to cell structure and cellfunction by overly reactive oxygen-containing molecules and chronic excessive
http://en.wikipedia.org/wiki/Oxidizing_agenthttp://en.wikipedia.org/wiki/Oxidizing_agent


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inflammation. Oxidative stress seems to play a significant role in many humandiseases, including cancers. The use of antioxidants in pharmacology is intensivelystudied, particularly as treatments for stroke and neurodegenerative diseases. For thesereasons, oxidative stress can be considered to be both the cause and the consequenceof some diseases.

Antioxidants are widely used in dietary supplements

and have been investigated for the prevention of diseases such as cancer, coronaryheart disease and even altitude sickness. Although initial studies suggested thatantioxidant supplements might promote health, later large clinical trials with a limitednumber of antioxidants detected no benefit and even suggested that excesssupplementation with certain putative antioxidants may be harmful. Antioxidants alsohave many industrial uses, such as preservatives in food and cosmetics and to preventthe degradation of rubber and gasoline.

1.2 PHENOLIC CONTENTS IN VEGETABLES:

Phenolic compounds are synthesizedindustrially; they also are produced by plants and microorganisms, with variation betweenand within species.

Although similar to alcohols,phenols have unique properties and are not classified as alcohols (since the hydroxyl groupis not bonded to a saturatedcarbon atom). They have higher acidities due to the aromaticring's tight coupling with the oxygen and a relatively loose bond between the oxygen andhydrogen. The acidity of the hydroxyl group in phenols is commonly intermediate between

that of aliphatic alcohols and carboxylic acids (their pKais usually between 10 and 12).Loss of a positive hydrogen ion

(H+) from the hydroxyl group of a phenol forms a corresponding negative phenolate ion orphenoxide ion, and the corresponding salts are called phenolates or phenoxides, although theterm aryloxides is preferred according to the IUPAC Gold Book. Phenols can have two ormore hydroxy groups bonded to the aromatic ring(s) in the same molecule. The simplestexamples are the three benzenediols, each having two hydroxy groups on a benzene ring.

Organisms that synthesize phenoliccompounds do so in response to ecological pressures such as pathogen and insect attack, UV

radiation and wounding. As they are present in food consumed in human diets and in plantsused in traditional medicine of several cultures, their role in human health and disease is asubject of research. Some phenols are germicidal and are used in formulating disinfectants.Others possess estrogenic or endocrine disrupting activity.

1.3FLAVONOIDS:

Flavonoids (or bioflavonoids) (from the Latin word flavusmeaning yellow, their colour in nature) are a class of plant secondary metabolites.

Flavonoids were referred to as Vitamin P (probably because of the effect they had onthe permeability of vascular capillaries) from the mid-1930s to early 50s, but the termhas since fallen out of use.
http://en.wikipedia.org/wiki/Yellowhttp://en.wikipedia.org/wiki/Secondary_metabolitehttp://en.wikipedia.org/wiki/Secondary_metabolitehttp://en.wikipedia.org/wiki/Yellow


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According to theIUPAC nomenclature, they can be classified into:

flavonoidsor bioflavonoids. isoflavonoids, derived from 3-phenylchromen-4-one (3-phenyl-1,4-

benzopyrone)structure neoflavonoids, derived from 4-phenylcoumarine (4-phenyl-1,2-benzopyrone)

structure.The three flavonoid classes above are allketone-containing compounds, and as such,are anthoxanthins (flavones and flavonols). This class was the first to be termedbioflavonoids. The termsflavonoidand bioflavonoidhave also been more loosely usedto describe non-ketone polyhydroxy polyphenol compounds which are morespecifically termed flavanoids. The three cycle or heterocycles in the flavonoid

backbone are generally called ring A, B and C. Ring A usually shows aphloroglucinolsubstitution pattern.

FUNCTIONS OF FLAVONOIDS IN PLANTS:

Flavonoids are widely distributed in plants,fulfilling many functions. Flavonoids are the most importantplant pigments for flowercoloration, producing yellow or red/blue pigmentation in petals designed to attract

pollinator animals. In higher plants, flavonoids are involved in UV filtration, symbioticnitrogen fixation and floral pigmentation. They may also act as chemical messengers,

physiological regulators, and cell cycle inhibitors. Flavonoids secreted by the root of

their host plant helpRhizobiain the infection stage of theirsymbiotic relationship withlegumes like peas, beans, clover, and soy. Rhizobia living in soil are able to sense theflavonoids and this triggers the secretion of Nod factors, which in turn are recognized

by the host plant and can lead to root hair deformation and several cellular responsessuch as ion fluxes and the formation of a root nodule.In addition, some flavonoidshave inhibitory activity against organisms that cause plant diseases, e.g. Fusariumoxysporum.

SALUTARY EFFECTS ON HUMAN HEALTH:

Before any chemical compound can be approvedas a pharmaceutical drug or any food can be labelled with a health claim, it mustundergo extensive in vitro, in vivo, and clinical testing to confirm both safety andefficacy.National and international regulatory authorities like theUSFood and DrugAdministration (FDA) and European Food Safety Authority (EFSA) are responsiblefor assessing this evidence and granting such approval. At the current time, neither theFDA nor the EFSA has approved any health claim for flavonoids, or approved any

flavonoids as pharmaceutical drugs. Moreover, several companies have beencautioned by the FDA over misleading health claims.
http://en.wikipedia.org/wiki/IUPAChttp://en.wikipedia.org/wiki/Isoflavonoidhttp://en.wikipedia.org/wiki/Isoflavonoidhttp://en.wikipedia.org/wiki/Chromonehttp://en.wikipedia.org/wiki/Benzopyranhttp://en.wikipedia.org/wiki/Neoflavonoidshttp://en.wikipedia.org/wiki/Neoflavonoidshttp://en.wikipedia.org/wiki/Coumarinehttp://en.wikipedia.org/wiki/Benzopyranhttp://en.wikipedia.org/wiki/Ketonehttp://en.wikipedia.org/wiki/Anthoxanthinhttp://en.wikipedia.org/wiki/Flavonehttp://en.wikipedia.org/wiki/Flavonolhttp://en.wikipedia.org/wiki/Phloroglucinolhttp://en.wikipedia.org/wiki/Biological_pigmenthttp://en.wikipedia.org/wiki/Pollinatorhttp://en.wikipedia.org/wiki/Rhizobiahttp://en.wikipedia.org/wiki/Rhizobiahttp://en.wikipedia.org/wiki/Rhizobiahttp://en.wikipedia.org/wiki/Symbiosishttp://en.wikipedia.org/wiki/Root_nodulehttp://en.wikipedia.org/wiki/Chemical_compoundhttp://en.wikipedia.org/wiki/Pharmaceutical_drughttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Health_claims_on_food_labelshttp://en.wikipedia.org/wiki/In_vitrohttp://en.wikipedia.org/wiki/In_vitrohttp://en.wikipedia.org/wiki/In_vivohttp://en.wikipedia.org/wiki/In_vivohttp://en.wikipedia.org/wiki/Clinical_trialhttp://en.wikipedia.org/wiki/Pharmacovigilancehttp://en.wikipedia.org/wiki/Efficacyhttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Efficacyhttp://en.wikipedia.org/wiki/Pharmacovigilancehttp://en.wikipedia.org/wiki/Clinical_trialhttp://en.wikipedia.org/wiki/In_vivohttp://en.wikipedia.org/wiki/In_vitrohttp://en.wikipedia.org/wiki/Health_claims_on_food_labelshttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Pharmaceutical_drughttp://en.wikipedia.org/wiki/Chemical_compoundhttp://en.wikipedia.org/wiki/Root_nodulehttp://en.wikipedia.org/wiki/Symbiosishttp://en.wikipedia.org/wiki/Rhizobiahttp://en.wikipedia.org/wiki/Pollinatorhttp://en.wikipedia.org/wiki/Biological_pigmenthttp://en.wikipedia.org/wiki/Phloroglucinolhttp://en.wikipedia.org/wiki/Flavonolhttp://en.wikipedia.org/wiki/Flavonehttp://en.wikipedia.org/wiki/Anthoxanthinhttp://en.wikipedia.org/wiki/Ketonehttp://en.wikipedia.org/wiki/Benzopyranhttp://en.wikipedia.org/wiki/Coumarinehttp://en.wikipedia.org/wiki/Neoflavonoidshttp://en.wikipedia.org/wiki/Benzopyranhttp://en.wikipedia.org/wiki/Chromonehttp://en.wikipedia.org/wiki/Isoflavonoidhttp://en.wikipedia.org/wiki/IUPAC


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1.4 PHYTOCHEMICALS:

Phytochemicals are chemical compounds that occur naturallyin plants (phyto means "plant" in Greek). Some are responsible for color and otherorganoleptic properties, such as the deep purple of blueberries and the smell of garlic.

The term is generally used to refer to those chemicals that may have biologicalsignificance, for example antioxidants, but are not established as essential nutrients.Scientists estimate that there may be as many as 10,000 different phytochemicalshaving the potential to affect diseases such ascancer,stroke ormetabolic syndrome.

PHYTOCHEMICALS AS CANDIDATE NUTRIENTS:Without specific knowledge of their cellular

actions or mechanisms, phytochemicals have been considered as drugs for millennia.For example, Hippocrates may have prescribed willow tree leaves to abate fever.Salicin, having anti-inflammatory and pain-relieving properties, was originallyextracted from the bark of the white willow tree and later synthetically produced

became the staple over-the-counter drugaspirin.

Specific phytochemicals, such asfermentabledietary fibers,are allowed limited healthclaims by the US Food and Drug Administration (FDA).

Some phytochemicals with physiological properties may be elements rather thancomplex organic molecules. For example,selenium,which is abundant in many fruitsand vegetables, is involved with major metabolic pathways, including thyroidhormone metabolism and immune function. Particularly, it is anessential nutrient andcofactor for the enzymatic synthesis ofglutathione,anendogenousantioxidant.

CLINICAL TRIALS AND HEALTH CLAIM STATUS:

Lycopene from tomatoes has been tested in human studies forcardiovascular diseasesand prostate cancer. These studies, however, did not attain sufficient scientificagreement to conclude an effect on any disease. The FDA position reads:

"Very limited andpreliminary scientific research suggests that eating one-half to one cup of tomatoesand/or tomato sauce a week may reduce the risk of prostate cancer. The United StatesFood and Drug Administration concludes that there is little scientific evidencesupporting this claim."

Phytochemical-based dietary supplements can also be purchased. According to theAmerican Cancer Society,"Available scientific evidence does not support claims thattaking phytochemical supplements is as good for long-term health as consuming thefruits, vegetables, beans, and grains from which they are taken."
http://en.wikipedia.org/wiki/Cancerhttp://en.wikipedia.org/wiki/Strokehttp://en.wikipedia.org/wiki/Metabolic_syndromehttp://en.wikipedia.org/wiki/Hippocrateshttp://en.wikipedia.org/wiki/Willow_treehttp://en.wikipedia.org/wiki/Salicinhttp://en.wikipedia.org/wiki/Anti-inflammatoryhttp://en.wikipedia.org/wiki/Aspirinhttp://en.wikipedia.org/wiki/Fermentation_%28biochemistry%29http://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Physiologicalhttp://en.wikipedia.org/wiki/Seleniumhttp://en.wikipedia.org/wiki/Thyroid_hormonehttp://en.wikipedia.org/wiki/Thyroid_hormonehttp://en.wikipedia.org/wiki/Essential_nutrienthttp://en.wikipedia.org/wiki/Cofactor_%28biochemistry%29http://en.wikipedia.org/wiki/Glutathionehttp://en.wikipedia.org/wiki/Endogenoushttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Cardiovascular_diseaseshttp://en.wikipedia.org/wiki/Prostate_cancerhttp://en.wikipedia.org/wiki/Food_and_Drug_Administration_%28United_States%29http://en.wikipedia.org/wiki/American_Cancer_Societyhttp://en.wikipedia.org/wiki/American_Cancer_Societyhttp://en.wikipedia.org/wiki/Food_and_Drug_Administration_%28United_States%29http://en.wikipedia.org/wiki/Prostate_cancerhttp://en.wikipedia.org/wiki/Cardiovascular_diseaseshttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Endogenoushttp://en.wikipedia.org/wiki/Glutathionehttp://en.wikipedia.org/wiki/Cofactor_%28biochemistry%29http://en.wikipedia.org/wiki/Essential_nutrienthttp://en.wikipedia.org/wiki/Thyroid_hormonehttp://en.wikipedia.org/wiki/Thyroid_hormonehttp://en.wikipedia.org/wiki/Seleniumhttp://en.wikipedia.org/wiki/Physiologicalhttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fermentation_%28biochemistry%29http://en.wikipedia.org/wiki/Aspirinhttp://en.wikipedia.org/wiki/Anti-inflammatoryhttp://en.wikipedia.org/wiki/Salicinhttp://en.wikipedia.org/wiki/Willow_treehttp://en.wikipedia.org/wiki/Hippocrateshttp://en.wikipedia.org/wiki/Metabolic_syndromehttp://en.wikipedia.org/wiki/Strokehttp://en.wikipedia.org/wiki/Cancer


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FOOD PROCESSING AND PHYTOCHEMICALS:

Phytochemicals in freshly harvested plantfoods may be destroyed or removed by modern processing techniques, includingcooking. For this reason, industrially processed foods likely contain fewer

phytochemicals and may thus be less beneficial than unprocessed foods. Absence or

deficiency of phytochemicals in processed foods may contribute to increased risk ofpreventable diseases.

A converse example may exist in whichlycopene,a phytochemical present in tomatoes, is either unchanged in content or mademore concentrated by processing to juice or paste, maintaining good levels for

bioavailability.
http://en.wikipedia.org/wiki/Lycopenehttp://en.wikipedia.org/wiki/Concentrationhttp://en.wikipedia.org/wiki/Tomato_juicehttp://en.wikipedia.org/wiki/Tomato_pastehttp://en.wikipedia.org/wiki/Bioavailabilityhttp://en.wikipedia.org/wiki/Bioavailabilityhttp://en.wikipedia.org/wiki/Tomato_pastehttp://en.wikipedia.org/wiki/Tomato_juicehttp://en.wikipedia.org/wiki/Concentrationhttp://en.wikipedia.org/wiki/Lycopene


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LITERATURESURVEY

2.LITERATURE SURVEY:

JOURNAL 1:


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EXTRACTION OF ANTIOXIDANTS FROM FORESTRY BIOMASS:KINETICS AND OPTIMIZATION OF EXTRACTION CONDITIONS[1]

Forestry biomass, generated as result of forest operations and cleaning of the Galician(NW Spain) mountains, was studied as a potential source of natural antioxidants. Themain goals of present work were to determine the optimal conditions for the extraction

of antioxidant compounds from the forestry biomass using aqueous solutions ofmethanol and to investigate the antioxidant capacity of extracts obtained. At first,several preliminary extraction experiments were conducted to study the kinetics ofextraction processs under selected conditions (50% aqueous solution of methanol at25, 50 or 75 _C). The experimental results were fitted to Pelegs, Elovichs and Pageskinetic models. The Pelegsmodel was proved to be the best to describe the kineticsof extraction process. In a second stage experiments were planned according to anincomplete 33 factorial experimental design to analyse the influence of operational

conditions on total phenols content and FRAP (Ferric Reducing Antioxidant Power),ABTS (2,20-azino-di(3-ethylbenzothiazoline-6- sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant capacity of extracts. The examined conditionswere as follows: temperature (25-50-75C), time (5-55-105 min) and methanolconcentration (10-50-90%). The highest temperature assayed (75C), a moderatesolvent concentration (50%) and an extraction time of 55 min were Selected as theoptimum extraction conditions using the response surface methodology.The followingcompounds were identified in the extract obtained under optimumconditions:monogalloyl glucose, digalloyl glucose, (_)-gallic acid, (_)-epicatechin,

()-catechin,ellagic acid and quercetin 3-O-rhamnoside.

JOURNAL 2:

ANTIOXIDANT ACTIVITY OF CORIANDRUM SATIVUM ANDPROTECTION AGAINST DNA DAMAGE AND CANCER CELLMIGRATION[2]

Coriandrum sativum is a popular culinary and medicinal herb of the Apiaceae family.Health promoting properties of this herb have been reported in pharmacognostical,

phytochemical and pharmacological studies. However, studies on C. sativum have

always focused on the aerial parts of the herb and scientific investigation on the rootis limited. The aim of this research was to


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investigate the antioxidant and anticancer activities of C. sativum root, leaf and stem,including its effect on cancer cell migration,and its protection against DNA damage,with special focus on the roots.

JOURNAL 3:

THE EFFECT OF GRAFTING ON THE ANTIOXIDANT PROPERTIESOF TOMATO (SOLANUM LYCOPERSICUM L.)[3]

The use of grafted plants in vegetable crop production is now being expanded greatly.However, few data are available on the nutritional composition of grafted vegetableswith emphasis on antioxidant properties. Therefore, the major objective of this studywas to evaluate antioxidant components of tomatoes influenced by grafting technique.The tomato plants were grown in a greenhouse located at Krizevci, Croatia. The

cultivars Efialto, Heman, and Maxifortwere used as rootstocks, while Tamariswas used as scion. Grafting resulted in increase of number of marketable fruits perplant by 30%. Content of total vitamin C and total phenolics significantly decreasedafter grafting. The concentration of total extractable phenolics in tomatoes ranged from287.1 to 977.4 mg gallic acid equivalents (GAE) kg1 fresh weight, whereas lycopenecontent ranged from 11.44 to 60.99 mg kg1 fresh weight. Antioxidant activitiesdetermined by 1,1-diphenyl-2 picrylhydrazyl (DPPH) method of grafts weresignificantly different compared to their respective rootstocks. The overall resultsshowed that tomato grafting on suitable rootstocks has positive effects on the

cultivation performance, but decreases nutritional quality of tomatoes.

JOURNAL 4:

ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITY OF

ETHANOLIC EXTRACT OFBETA VULGARIS LINN. ROOTS[4]

The present study deals with evaluation of antioxidant and anti-inflammatory activityof ethanolic extract of Beta Vulgaris roots. The ethanolic extract was subjected toscreen for antioxidant activity using DPPH radical scavenging method. The anti-inflammatory activity was carried out by using carageenan induced rat paw edemamethod. The tested extract of different dilutions in range 200 g/ml to 1000 g/mlshows activity in range of 4.34% to 18.55%. The extract shows prominent anti-

inflammatory activity as compared to that of standard (Ibuprofen gel). The extractshows good anti-inflammatory activity on carrageenan induced rat paw edemamethod.


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JOURNAL 5:

ANTIOXIDANT ACTIVITY OF EXTRACTS OF WHITE CABBAGEAND SAUERKRAUT[5]

Phenolic compounds were extracted from white cabbage and sauerkraut using 80%aqueous methanol. The extract of sauerkraut was characterized by a higher content oftotal phenolics (8.25 mg/g) than that of white cabbage (5.72 mg/g). Phenoliccompounds present in extracts showed antioxidant and antiradical propertiesinvestigated using the Total Antioxidant Capacity (TAC) method, DPPH radicalscavenging activity and reducing power. The total antioxidant capacity of thesauerkraut extract (0.031 mmol Trolox/g) was stronger than that of white cabbage(0.025 mmol Trolox/g). The extract of white cabbage exhibited a slightly stronger

ability to scavenge DPPH radical compared to that of sauerkraut. Its reducing powerwas also stronger. Results of the HPLC analysis indicate the metabolism of phenoliccompounds during the fermentation of white cabbage.

JOURNAL 6:

ANTIOXIDANT ACTIVITY OF PEPPERS (CAPSICUM ANNUUM L.)EXTRACTS AND CHARACTERIZATION OF THEIR PHENOLIC

CONSTITUENTS[6]

The aim of this study was to characterize the phenolic constituents and evaluate theantioxidant activity of five pepper (Capsicum annuum L.) cultivars harvested in thesame season, geographic area and climatic conditions. Phenols, flavonoids andascorbic acid of Anaheim, Bell, Caribe, Jalapeno and Serrano peppers were quantified,and antioxidant activity of their extracts were evaluated by the method of radicalscavenging of DPPH and ABTS+. It was found that Serrano pepper had the highestascorbic acid content, followed by Bell and Caribe, whereas the lowest values werefound in Jalapeno and Anaheim. The highest contents of phenolic compounds were inCaribe and Bell peppers. The total flavonoid contents ranged from 25.38 3.44(Anaheim) to 60.36 9.94 mg QE/100g fw (Caribe). The Bell and Caribe extractsshowed the highest(p


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JOURNAL 7:

ANTIOXIDANT POTENTIAL OF BELL PEPPER (CAPSICUM ANNUM L.)-A

REVIEW[7]

The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large

extent due to its content of bioactive compounds and their importance as dietaryantioxidants. Peppers are used as a colourant, flavourant, and/or as a source of

pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. Ithas both nutritional and nutraceutical importance. It contains an anticoagulant thathelps prevent the blood clots that can cause heart attacks. Bell Pepper is good sourceof vitamin C. The benefits resulting from the use of natural products rich in bioactivesubstances has promoted the growing interest of food industries. Among theantioxidant phytochemicals, polyphenols deserve a special mention due to their freeradical scavenging properties. Antioxidant compounds and their antioxidant activityin 4 different colored (green, yellow, orange, and red) sweet bellpeppers (Capsicumannuum L.) were investigated.The free radical scavenging abilities of peppersdetermined by the 2, 2~-diphenyl-1-picrylhydrazyl (DPPH) method. Naturalantioxidants are preferred because synthetic antioxidants are considered carcinogenic.Antioxidants present in the (Capsicum annuum L.), protect the food or body fromoxidative damage induced by free radicals and reactive oxygen.

JOURNAL 8:

NUTRITIONAL CONTENT AND ANTIOXIDANT PROPERTIES OF PULP

WASTE FROMDAUCUS CAROTA ANDBETA VULGARIS[8]

This study reports the chemical composition and antioxidant potential of pulp wastefrom two vegetables, carrot (Daucus carota) and beetroot (Beta vulgaris). Different invitro assays used for determining antioxidant potential of extracts of pulp wastes were:

2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, reducing powerand total antioxidant activity by hosphomolybdenum method. Total polyphenols,tannins and antioxidative components such as vitamin C, total carotenoids and -carotene were analysed in the samples. The moisture content of samples ranged from79 - 84%. The protein content was high in beetroot (13.23 mg/100g) and low in carrot(6.21mg/100g). Total polyphenols were higher in methanol extracts of samples (220-250 mg/100g) compared to ethanol and aqueous extracts. The antioxidant activitydetermined by the DPPH method exhibited 40% and 78% activity in methanol extractsof carrot and beetroot pulp waste (20 mg) respectively. Overall, the results suggest thatcarrot and beetroot pulp wastes can be exploited for their nutrients and antioxidantcomponents and used for value addition in food formulations. Hence, these results

pave the way for utilisation of bio-wastes from the food industry.


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JOURNAL 9:

ANTIOXIDANT ACTIVITY OF PLANT EXTRACTS CONTAINING PHENOLICCOMPOUNDS[9]

The antioxidative activity of a total of 92 phenolic extracts from edible and nonedibleplant materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts,and seeds) was examined by autoxidation of methyl linoleate. The content of total

phenolics in the extracts was determined spectrometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). Among edible

plant materials, remarkable high antioxidant activity and high total phenolic content(GAE > 20 mg/g) were found in berries, especially aronia and crowberry. Appleextracts (two varieties) showed also strong antioxidant activity even though the total

phenolic contents were low (GAE < 12.1 mg/g). Among nonedible plant materials,high activities were found in tree materials, especially in willow bark, spruce needles,pine bark and cork, and birch phloem, and in some medicinal plants including heather,bog-rosemary, willow herb, and meadowsweet. In addition, potato peel and beetrootpeel extracts showed strong antioxidant effects. To utilize these significant sources ofnatural antioxidants, further characterization of the phenolic composition is needed.

JOURNAL 10:

ANTIOXIDANT ACTIVITY OF CAULIFLOWER (BRASSICA OLERACEA L.)

[10]

Recently, a number of studies on the health benefits associated with fruits, vegetables,herbs and spices demonstrated that they possess potent antioxidant, anti-inflammatory,anti-mutagenic, and anti-carcinogenic activity. The potential antioxidant activity ofwater and ethanol extracts of cauliflower (Brassica oleracea L.) were investigated to

evaluate their potential value as a natural ingredient for foods or cosmetic application.In this study antioxidant activity was measured by 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, 1,1-diphenyl-2-

picryl-hydrazyl free radical (DPPH) scavenging, N,Ndimethyl- p-phenylenediaminedihydrochloride (DMPD) radical scavenging, superoxide anion (O2 ) radicalscavenging, totalantioxidant activity, reducing activity using Fe+3-Fe+2transformation and CUPRAC assays, hydrogen peroxide (H2O2) scavenging, andferrous metal chelating activity assays. The water extract of cauliflower (WEC) andethanol extract of cauliflower (EEC), as antioxidants, neutralized the activity of

radicals and inhibited the peroxidation reactions of linoleic acid emulsion. Totalantioxidant activity was measured according to the ferric thiocyanate method. -Tocopherol and trolox, a water-soluble analogue of tocopherol, were used as thereference antioxidant compounds. WEC and EEC showed 88.6% and 80.1% inhibition


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of lipid peroxidation oflinoleic acid emulsion, respectively, at the concentration of 30g ml1. On the other hand, at the same concentration, the standard antioxidants -tocopherol and trolox exhibited 68.1.4% and 81.3% inhibition of peroxidation oflinoleic acid emulsion, respectively. In addition, WEC and EEC had effective DPPH,ABTS+, DMPD+, and superoxide anion radical scavenging, hydrogen peroxide

scavenging, total reducing power, and metal chelating of ferrous ion activity. Also,

those various antioxidant activities were compared to -tocopherol and trolox asreferences antioxidants.

JOURNAL 11:

EFFECT OF DRYING METHOD AND EXTRACTION SOLVENT ON THE TOTALPHENOLICS AND ANTIOXIDANT ACTIVITY OF CAULIFLOWER (BRASSICA

OLERACEA L.) EXTRACTS[11]

Plants, being a rich source of medicinally important compounds such as antioxidants,have chemo-preventive role against the risk of oxidative stress-related diseases. Therehas been much interest in fruits and vegetable rich diets as a natural source ofantioxidants and functional ingredients. As well as targeting plants high in antioxidantactivity it is also important to optimize extraction parameters. Four extracting solvents,methanol, ethanol, aqueous methanol (80% v/v) and aqueous ethanol (80% v/v) were

evaluated for their efficacy to extract antioxidants from cauliflower that had undergonedifferent drying processes namely air-drying, sun-drying and oven-drying. There wasa significant difference (P < 0.05) in the extracting ability of each of the solvents. Theaqueous solvents were superior in their ability to extract the antioxidants and aqueousmethanol was significantly more efficient than aqueous ethanol. This result wasconsistent across a number of parameters including extraction yield, total phenoliccontent and antioxidant activity. Furthermore, the samples drying process prior toextraction, also significantly influenced (P < 0.05) the extraction yield. Oven dried(40oC) cauliflower had the highest yield of extractable antioxidants while air dried(ambient, approx. 25oC) had the lowest. Again, there was excellent correlation

between extraction yield, antioxidant activity and total phenolic content.

JOURNAL 12:

ANTIOXIDANT AND ANTIARTHRITIC POTENTIAL OF CORIANDER

(CORIANDRUM SATIVUM L.) LEAVES[12]

Present investigation was undertaken to assess the antioxidant and antiarthriticactivities of coriander (Coriandrum sativum L.) leaves in osteoarthritis patients.


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Methods: The antioxidant and antiarthritic activities of coriander (C sativum L.) leaveswere assessed in vivo by the administration of coriander leaf powder (5 g/day) toselected osteoarthritis patients for 60 days and by the estimation of a number of

biochemical and clinical parameters before and after the administration of corianderleaves and by comparing with that of untreated patients.Results: Oxidative stress asshown by increased lipid peroxidation, increased activity of catalase (CAT) in

erythrocytes, decreased serum b carotene and vitamin C observed in arthritis patientswas countered by coriander leaves in the treated group. In addition, increased activitiesof erythrocyte antioxidant enzyme i.e. glutathione-S-tranferase (GST) and reducedglutathione (GSH) content and a significantly decreased activity of alkaline

phosphatase, erythrocyte sedimentation rate (ESR) and increased serum calcium levelsobserved in the treated osteoarthritis patients support the efficacy of the leaves.Conclusions: Coriander leaves significantly influenced almost all the parameters inarthritis patients without any detrimental effects by virtue of a number of

phytochemicals, vitamins and minerals present in the leaves having therapeutic effects.The antioxidant and antiarthritic activities exhibited by the leaves are a result of thesynergistic action of the bioactive compounds present in the leaves.

JOURNAL 13:

ANTIOXIDANT ACTIVITY OF THE EXTRACTS OF SOME COWPEA (VIGNAUNGUICULATA (L) WALP.) CULTIVARS COMMONLY CONSUMED IN

PAKISTAN[13]

The present investigation has been carried out to determine the antioxidant activity ofthe methanolic extracts obtained from four cultivars of cowpea (Vigna unguiculata (L)Walp.) seeds. Phenolic compounds present in the extracts showed the antioxidant andantiradical properties when investigated using a linoleic acid peroxidation model,FRAP, ORAC and TRAP assays, as well as DPPH, hydroxyl, nitric oxide andsuperoxide radical scavenging activity. The HPLC analysis of the cowpea extractsshowed the presence of neochlorogenic acid, chlorogenic acid and caffeic acids. The

results indicated that methanolic extract of the cowpea resembled in theaforementioned activities those from other leguminous seeds and pulses. Phenolicconstituents contained in cowpea may have a future role as ingredients in thedevelopment of functional foods.

JOURNAL 14:

IN VITRO ANTIOXIDANT ACTIVITY OF HYDROALCOHOLIC EXTRACT OF

CYAMOPSIS TETRAGONOLOBUS [14]


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The present investigation was conducted to investigate the in-vitro activity of hydroalcoholic extract of seeds of Cyamopsis tetragonolobus by using DPPH radicalscavenging activity, nitric oxide radical scavenging activity, hydrogen peroxideradical scavenging activity, hydroxyl radical and reducing power activity.The resultswere expressed as IC50 value. Significant results were obtained in the estimated

parameter. Thus, indicating that the seeds of Cyamopsis tetragonolobus have

significant anti-oxidant activity.

JOURNAL 15:

PHYTOCHEMICAL SCREENING AND ANTIOXIDANT POTENTIAL OFPRAECITRULLUS FISTULOSUS[15]

The study of free radicals and antioxidants in biology is producing medical revolutionthat promises a new age of health and disease management. The present study was

performed to evaluate antioxidant effect of petroleum ether and methanolic extract ofPraecitrullus fistulosus against free radical damage by standard method as DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical model. Results indicate that fruits possessvarying degree of antioxidant activity when compared with standard ascorbic acid.The IC50 of pet-ether extract is 182g/ml and ethanol extract is 202g/ml.

JOURNAL 16:

ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF

TWELVE TRADITIONALLY USED INDIAN MEDICINAL PLANTS[16]

The methanolic crude extracts of 12 traditionally used Indian medicinal plants werescreened for their antioxidant and free radical scavenging properties using -tocopheroland butylated hydroxy toluene (BHT) as standard antioxidants. Antioxidant activitywas measured by ferric thiocyanate (FTC) assay and compared with the thiobarbituricacid (TBA) method. Free radical scavenging activity was evaluated using diphenyl

picryl hydrazyl (DPPH) radicals. The overall antioxidant activity of Lawsonia inermiswas the strongest, followed in descending order by Ocimum sanctum, Cichoriumintybus, Piper cubeba, Punica granatum, Allium sativum, Delonix regia, Terminaliachebula, Terminalia bellerica, Mangifera indica, Camellia sinensis, and Trigonellafoenum-graecum.Seven plants, namely Terminalia chebula, Mangifera indica,Terminalia bellerica, Punica granatum, Ocimum sanctum, Cichorium intybus, andCamellia sinensis, showed strong free radical scavenging activity with the DPPHmethod. Phytochemical analysis of plant extracts indicated the presence of major

phytocompounds, including phenolics, alkaloids, glycosides, flavonoids, and tannins.The phenolic concentrations in the above plants ranged from 28.66 to 169.67 mg/g ofdry plant extract. A fair correlation between antioxidant/free radical scavengingactivity and phenolic content was observed among 9 plants; however, in 3 plants (Piper


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cubeba,Lawsonia inermis and Trigonella foenum-graecum), no such relationship wasobserved. The tested plant extracts showed promising antioxidant and free radicalscavenging activity, thus justifying their traditional use.

JOURNAL 17:

ANTIOXIDANT PROPERTIES AND STABILITY OF RAPHANUS SATIVUSEXTRACTS[17]

The present investigation was planned to analyze the antioxidant components, activityand stability ofRaphanus sativus leaves. The antioxidant activity of methanol (ME),ethanol (EE) and water (WE) extracts was determined by DPPH radical scavenging,reducing power and in vitro inhibition of lipid oxidation. Temperature and pH stabilityof extracts was also studied. The extracts showed a dose dependent scavenging of the

free radical; DPPH. EE showed higher activity than ME and WE. The extracts alsoshowed varying degree of reducing capacity. Further, all the extracts inhibited theformation of lipid peroxides and their efficacy was in the order of a-tocopherol(80%)>EE (69%)>WE (70%)>ME (65%). The activity of WE was increased by 3%after heat treatment. The antioxidant activity of EE at both pH 4 and 7 was higher thanWE and ME. At pH 7 all the extracts were stable and at pH 9 no activity was shown.Data indicates the potentiality of the Raphanus sativus leaves to utilize as a naturalantioxidant.

JOURNAL 18:

ANTIOXIDANT ACTIVITIES OF THE STANDARDIZED WATER EXTRACT

FROM FRUIT OFPHYLLANTHUS EMBLICA LINN[18]

Phyllanthus emblica Linn. is widely used in Thai traditional medicine for treatment ofvarious diseases. The fruit ofP. emblica is known as a rich source of vitamin C, and

also contains a mixture of phenolic compounds. In this study, the tandardized waterextract of P. emblica fruit was prepared according to Thai Herbal Pharmacopoeia.Total polyphenol contents of the extract were equivalent to 34.221.74 g gallicacid/100g extract. Antioxidant activities of the P. emblica extract were evaluated byseveral methods, including DPPH and ABTS+ radical scavenging assays and FRAP

assays. The results showed that the extract has an ability of scavenging radicalsgenerated by both DPPH and ABTS+. Similar to Trolox, the water extract of P.

emblica fruit also had a ferric reducing property. Additionally, the extract effectivelyinhibited H2O2- induced free radical production in human myeloleukemic U937 cells

as measured by 2,7-DCF-DA. The results imply that the fruits of P. emblica arepotential sources of natural antioxidants, which have free radical scavenging activity


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and might be useful for hepato-, cyto-, and radio- protection, as well as reducingoxidative stress in many pathological conditions.

JOURNAL 19:

ANTIOXIDANT STUDY OF GARLIC AND RED ONION: A COMPARATIVE

STUDY[19]Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most commoningredients in Malaysian cuisines. These two Allium species are believed to possessmedicinal properties including antioxidants. Accordingly, the aim of this study was tocompare antioxidant level and activities (i.e. at primary and secondary levels) in boththeAllium species collected from markets around Kuantan, Pahang Darul Makmur,Malaysia. Current results of total phenolic content (TPC) assay indicate that TPC ishigher in red onion (i.e. 53.43 1.72 mg GAE/100g) as compared to garlic (i.e. 37.60

2.31 mg GAE/100g). In addition, EC50 value of garlic is lower than that of the redonion, showing a higher free radical scavenging activity in garlic than in red onion.However, the primary antioxidant activities of both the samples are lower than thestandard antioxidant, BHA. Therefore, there is a poor relationship between the TPCsand the primary antioxidant activities, indicating that the primary antioxidant activitiesof both theAllium species are not solely due to the phenolic compounds. For secondaryantioxidant activity, FIC assay shows that at the highest sample concentration of 1.0mg/mL, red onion has higher ferrous ion chelating effect (i.e. 45.00 1.73%) as

compared to garlic (i.e. 43.29 3.89%). Furthermore, both the Allium samples showslightly higher ion chelating effect than BHA (i.e. 43.14 1.07%) but lower thanEDTA (i.e. 97.9 0.07%). Overall, the findings of the present study show a negativerelationship between the results of TPC assay, DPPH radical scavenging activityassay, and FIC assay. To strengthen the validity of the present results and to furtherassess the potential of both the Allium species as natural antioxidant sources, moredifferent assays need to be considered for future work.

JOURNAL 20:

ANTIOXIDANT ACTIVITIES OF DIFFERENT WILD BITTER GOURD(MOMORDICA CHARANTIA L. VAR.ABBREVIATE SERINGE)[20]

Antioxidant activity assays were conducted using water (H) and methanolic (M)extracts of sixteen cultivars from indigenous wild bitter gourd (Momordica charantiaL. var. abbreviata Seringe, MCA) in Taiwan. The scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals were different among MCA

cultivars and the concentrations of 50% scavenging activity (IC50) for the effectivecultivar was 181 g/mL (H) and 246 g/mL (M) in the former extract and 148 g/mL

(H) and 37 g/mL (M) in the latter. For inhibitory activities against Cu2+-induced


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low-density-lipoprotein peroxidation, most MCA cultivars at 4000 g/mL (especiallyfor M extracts) showed protective activities and were equivalent to 0.8 mM Trolox bythiobarbituric acid reactive substance assays. These useful data may help promote theuse and further research of MCA as an antioxidant in the health food industry.

JOURNAL 21:

ACTIVITY OF EXTRACT OF PEA AND ITS FRACTIONS OF LOW

MOLECULAR PHENOLICS AND TANNINS[21]

Phenolic compounds were extracted from pea (Pisum sativum) seeds using 80%aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. FractionI of low molecular phenolic compounds was eluted from the column by ethanol.Fraction II of tannins was obtained using water-acetone (1:1; v/v) as mobile phases.

Phenolic compounds present in extract and its fractions showed antioxidant andantiradical properties investigated using a -carotene-linoleate model system, TotalAntioxidant Activity (TAA) method, DPPH radical scavenging activity and reducing

power. The results of assays performed were the highest when tannins (fraction II)were tested. For example, TAA of tannin fraction was 2.48 mol Trolox/mg, whereas

the extract and fraction I showed only 0.30 and 0.22 mol Trolox/mg, respectively.

The content of total phenolics in fraction II was found the highest (113 mg/g). Thecontent of tannins in this fraction determined using the vanillin method and expressed

as absorbance units at 500 nm per 1 g was 368. The HPLC analysis of pea crude extractshowed the presence of such phenolic compounds as vanillic, caffeic,p-coumaric,ferulic and sinapic acids (after basic hydrolysis), quercetin and kaempherol,

procyanidin B2 and B3.

JOURNAL 22:

EVALUATION OF ANTIOXIDANT ACTIVITY OFBENINCASA HISPIDA FRUITEXTRACTS [22]

The present study was to evaluate antioxidant activity of ethanolic and aqueous extractof Benincasa hispida (Thunb.) Cogn. fruit for their therapeutic potential. In vitroantioxidant activity was performed by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) andHydrogen peroxide (H2O2). For aqueous extract the scavenging activity of DPPH is59.7% at the concentration of 200 g/ml and the activity of H2O2 is 20.5% at

concentration of 1000 g/ml. For ethanolic extract The scavenging activity of DPPH

is 77.4% at the concentration of 250 g/ml and the activity of H2O2 is 21.3% at

concentration of 1000 g/ml. The method is compared to standard (ascorbic acid).Presence of phytochemicals like carbohydrates, proteins and amino acids, flavonoids,phenolic compounds might contribute to observed antioxidant activity. Benincasa


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hispida fruits are potential source of natural antioxidant compounds to replacesynthetic antioxidants.

JOURNAL 23:

EVALUATION OF ANTIOXIDANT ACTIVITY OF THREE COMMON POTATO

(SOLANUM TUBEROSUM) CULTIVARS IN IRAN[23]

Potato (Solanum tuberosum L.), as a whole food, contains high levels of vitamins andimportant antioxidants including phenolic acids, carotenoids and flavonoids. Theobjective of this study was to determine the total phenolic content and antioxidantactivities of three common potatoes (Solanum tuberosum) cultivars in Iran i.e.,Savalan, Agria and Sante.

JOURNAL 24:

THE ANTIOXIDANT ACTIVITY OF TRICHOSANTHES CUCUMERINASEEDS[24]

The present study was to evaluate antioxidant activity of ethanolic and aqueous extractof Benincasa hispida (Thunb.) Cogn. fruit for their therapeutic potential. In vitroantioxidant activity was performed by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) andHydrogen peroxide (H2O2). For aqueous extract the scavenging activity of DPPH is

59.7% at the concentration of 200 g/ml and the activity of H2O2 is 20.5% atconcentration of 1000 g/ml. For ethanolic extract The scavenging activity of DPPH

is 77.4% at the concentration of 250 g/ml and the activity of H2O2 is 21.3% at

concentration of 1000 g/ml. The method is compared to standard (ascorbic acid).Presence of phytochemicals like carbohydrates, proteins and amino acids, flavonoids,

phenolic compounds might contribute to observed antioxidant activity. Benincasahispida fruits are potential source of natural antioxidant compounds to replacesynthetic antioxidants.

JOURNAL 25:

COMPARATIVE ASSESSMENT OF MINERAL CONTENT AND

ANTIOXIDANT PROPERTIES OF SOME CABBAGE VARIETIESAVAILABLE ON ROMANIAN MARKET[25]


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Cabbage is leafy vegetable that is currently used in human nutrition. In addition, itcontains active compounds with antifungal, antibacterial, and anticancer activity. The

present paper investigates the levels to which selected trace elements accumulate invarious cabbage varieties available on Romanian market as well as the antioxidant

properties of these vegetables. Our results revealed that purple cabbage varieties tendto accumulate higher amounts of Fe, Pb, Zn, Cu, and Ni and display a stronger

antioxidant capacity than the green cabbage varieties.

JOURNAL 26:

REVIEW ONAMORPHOPHALLUS PAEONIIFOLIUS [26]

Herbs have been used by people for longer than we have been keeping written record.Originally they were found in the wild, by the gatherers and used for a lot of differentthings. They were used to flavour food, as a source of nutrition, as medicines1.

Amorphophallus paeoniifolius known as Elephant foot yam is basically a crop of southEast Asian origin. In India, it is commonly known as "Suran" or "Jimmikand". It growsin wild form in Philippines, Malaysia, Indonesia and other South East Asian countries.This tuber is consumed by many people as a food and widely used in many Ayurvedic

preparations. In recent years the popularity of complementary medicine has increased.Over 50% of all modern drugs are natural product origin and they play an importantrole in drug development programs of the pharmaceutical industry. Epidemiologicalevidence suggests that dietary factors play an important role in human health and in

the treatment of certain chronic diseases including cancer. The tuber is reported tohave antiprotease activity, CNS depressant activity, analgesic activity, and cytotoxicactivity.

JOURNAL 27:

ANTIOXIDANT ACTIVITY AND HPTLC PROFILE OFLAGENARIA SICERARIAFRUITS

The fruits of Lagenaria siceraria Standl. (Cucurbitaceae) are widely used formedicinal and nutritional purposes in Africa. The health promoting ability of the fruitsmight be related to antioxidant properties of its constituents. In this study theantioxidant effect of fresh and dried fruits ofL. siceraria was evaluated byComparing the 2,2-diphenyl-1,1-picrylhydrazyl (DPPH) radical scavenging andreducing capacity of ethyl acetate and n-butanol extracts of fresh and dried fruits. Thecomparison was further emphasized by high performance thin layer chromatography(HPTLC) analysis of the extracts so as to relate activities with their chemical profiles.

Results indicated that ethyl acetate (EA) extract of the fresh fruits exhibited higherDPPH radical scavenging activity than other samples. At 0.01 mg/ml the order ofactivity was: EA dried fruits (50.6%) < Bt (n-butanol) fresh fruits (53.3%) < Bt (n-

butanol) dried fruits (64.8%) < EA fresh fruits (68.6%) < Gallic acid (81.8%). A slight


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change of activity was observed at 0.1 mg/ml, where the order was; EA dried fruits(70%) < Bt dried fruits (71.8%) Bt fresh fruits (72%) < EA fresh fruits (81.6%)

Documents

Batch 09 Extraction of Antioxidants From Vegetable Wast