Antioxidant properties and stability of aegle marmelos leaves extracts

Reddy, V. P. and Asna Urooj (2013) Antioxidant properties and stability of aegle marmelos leaves extracts. Journal of Food Science and Technology, 50 (1). pp. 135-140. ISSN 0975-8402

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Aegle marmelos (AM) leaves were extracted with methanol (ME), ethanol (EE), water (WE) and analyzed for antioxidant activities by DPPH radical scavenging method, reducing power and in vitro inhibition by Fenton's reagent-induced oxidation of lipid system. Stability of extracts to pH (4, 7 and 9) and temperature (100 °C, 15 min.) was studied. The three extracts showed varying degree of efficacy in each assay in a dose dependent manner. The inhibition of MDA formation in Linseed oil by EE (47%) was significantly (P\textless0.05) higher than WE (28%) and ME (23%) but less than α- Tocopherol (80%). WE showed maximum stability to high temperature. The antioxidant activity of EE at pH 4 was significantly higher (P\textless0.05) compared with WE and ME. At pH 7, the antioxidant activity of all the three extracts remained unchanged. Data indicates that potential exists for the utilization of Aegle marmelos as a natural antioxidant. © 2011 Association of Food Scientists & Technologists (India).

Item Type: Article
Uncontrolled Keywords: Antioxidant activities, Ethanol, Methanol, In-vitro, Antioxidant properties, Dose-dependent manner, Radical scavenging, Stability, Aegle marmelos, Convergence of numerical methods, Drying oils, High temperature, Linseed oil, Lipid peroxidation, Lipid systems, Natural antioxidants, Radical scavenging activity, Reducing power
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Arshiya Kousar Library Assistant
Date Deposited: 31 Oct 2019 09:44
Last Modified: 31 Oct 2019 09:44

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