Antioxidant properties and stability of Raphanus sativus extracts.

Vanitha P. Reddy, and Shruthi Desai, and Ahmed, Faiyaz and Urooj, Asna (2010) Antioxidant properties and stability of Raphanus sativus extracts. Journal of Pharmacy Research, 3 (3, Cop). pp. 658-661. ISSN 0974-6943

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The present investigation was planned to analyze the antioxidant components, activity and stability of Raphanus sativus leaves. The antioxidant activity of methanol (ME), ethanol (EE) and water (WE) exts. was detd. by DPPH radical scavenging, reducing power and in vitro inhibition of lipid oxidn. Temp. and pH stability of exts. was also studied. The exts. showed a dose dependent scavenging of the free radical; DPPH. EE showed higher activity than ME and WE. The exts. also showed varying degree of reducing capacity. Further, all the exts. inhibited the formation of lipid peroxides and their efficacy was in the order of α-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 than WE and ME. At pH 7 all the exts. were stable and at pH 9 no activity was shown. Data indicates the potentiality of the Raphanus sativus leaves to utilize as a natural antioxidant. [on SciFinder(R)]

Item Type: Article
Additional Information: Unmapped bibliographic data: PY - 2010/// [EPrints field already has value set] JA - J. Pharm. Res. [Field not mapped to EPrints]
Uncontrolled Keywords: antioxidant Raphanus leaf ext
Subjects: Agriculture Biological Sciences > Food Science & Nutrition
University of Mysore > PG Campuses > Manasagangotri, Mysore > Agriculture Biological Sciences > Food Science & Nutrition
Divisions: PG Campuses > Manasagangotri, Mysore > Food Science and Nutrition
Depositing User: Kodandarama
Date Deposited: 13 Jun 2013 05:51
Last Modified: 10 Dec 2015 11:24

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