Journal of Food Science and Technology

, Volume 51, Issue 10, pp 2415–2424

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

  • Vellingiri Maheshu
  • Deivamarudhachalam Teepica Priyadarsini
  • Jagathala Mahalingam Sasikumar
Original Article

DOI: 10.1007/s13197-012-0761-5

Cite this article as:
Maheshu, V., Priyadarsini, D.T. & Sasikumar, J.M. J Food Sci Technol (2014) 51: 2415. doi:10.1007/s13197-012-0761-5

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 analysisCaralluma adscendens var. fimbriataFRAPPhosphomolybdenum methodAscorbic acid equivalent antioxidant capacity (AEAC)

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • Vellingiri Maheshu
    • 1
  • Deivamarudhachalam Teepica Priyadarsini
    • 2
  • Jagathala Mahalingam Sasikumar
    • 2
  1. 1.Department of BiotechnologyNehru Arts and Science CollegeCoimbatoreIndia
  2. 2.Department of BiotechnologyKarpagam UniversityCoimbatoreIndia