Antioxidant capacity and amino acid analysis of Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. & Mayur. aerial parts
- 292 Downloads
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.
KeywordsAmino acid analysis Caralluma adscendens var. fimbriata FRAP Phosphomolybdenum method Ascorbic acid equivalent antioxidant capacity (AEAC)
The authors are grateful to the Management, Karpagam Educational Institutions for generous support and encouragement to carry out the study.
- AOAC (1990) Official methods of analysis, 14th edn. Washington DC, USAGoogle Scholar
- Atal CK, Sharma BM, Bhatia AK (1980) Search of emergency foods through wild flora of Jammu and Kashmir state: Sunderbani area -1. Indian Forester 106:211–219Google Scholar
- Garrat DC (1964) The quantitative analysis of drugs, 3rd vol. Chapman and Hall Ltd, Japan, pp 456–458Google Scholar
- Mali KK, Dias RJ, Hawaldar VD, Mahajan NS (2009) Hypoglycemic activity of Caralluma adscendens in alloxan induced diabetic rats. Int J Chem Sci 7:517–522Google Scholar
- Narasinga Rao BS, Deosthale YG, Pant KC (1989) Nutritive value of Indian Foods. National institute of nutrition, Indian Council of Medical Research, Hyderabad, IndiaGoogle Scholar
- Olaofe O, Akintayo ET (2000) Production of isoelectric points of legume and oil seed proteins from their amino acid composition. J Technol Sci 4:49–53Google Scholar
- Shahidi F (1997) Natural antioxidants, chemistry, health effects and applications. AOCS Press, ChampaignGoogle Scholar
- Tatiya AU, Kulkarni AS, Surana SJ, Bari ND (2010) Antioxidant and hypolipidemic effect of Caralluma adscendens Roxb. in alloxanized diabetic rats. Int J Pharmacol 6:362–368Google Scholar
- The Wealth of India (1992) A dictionary of Indian raw materials and industrial products. Vedams, New Delhi, pp 266–267Google Scholar
- Wang H, Gan D, Zhang X, Pan Y (2010) Antioxidant capacity of the extracts form pulp of Osmathus fragrans and its components. LWT–Food Sci Technol 43:319–325Google Scholar