Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis)

Adel Pilerood, S. and Prakash, J. (2014) Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis). Journal of Food Science and Technology, 51 (5). pp. 845-854. ISSN 0022-1155

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Official URL: https://doi.org/10.1007/s13197-011-0573-z

Abstract

The nutritional composition and antioxidant activity (in aqueose and solvent extracts) of two medicinal plants of Iranian origin Borage (Echium amoenum) and Valerian (Valerian officinalis) used as tea were determined. Samples were analyzed for antioxidant components viz. polyphenols, vitamin C, β carotene, flavonoids, anthocyanins and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were carried out for ethanol, methanol, acetone, 80% methanol and 80% ethanolic extracts. In borage highest and least activity was observed in water and acetone extract respectively in all assays. In Valerian, 80% methanolic extract showed highest activity in reducing power and free radical scavenging activity assay. Total polyphenols in borage and valerian were 1,220 and 500 mg in ethanolic extracts and 25 and 130 mg in acetonic extracts respectively. Total carotenoids and vitamin C contents were 31.6 and 133.69 mg and 51.2 and 44.87 mg for borage and valerian respectively. Highest amount of tannins were extracted in 80% methanolic extract. It can be concluded that borage and valerian exhibited antioxidant activity in all extracts. The antioxidant activity could be attributed to their polyphenol and tannin and flavonoids contents. In all assays borage showed higher activity than valerian.

Item Type: Article
Uncontrolled Keywords: Plant, Antioxidants, Anti-oxidant activities, Methanol, Nutritional compositions, Acetone, Flavonoids, Polyphenols, Anthocyanins, Antioxidant components, Boraginaceae, Borago, Echium, Echium amoenum, Food processing, Free radical scavenging activity, Tannins, Valerian officinalis, Valeriana
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Arshiya Kousar
Date Deposited: 14 Jun 2019 06:54
Last Modified: 14 Jun 2019 10:19
URI: http://eprints.uni-mysore.ac.in/id/eprint/2921

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