EVALUATION OF ANTIOXIDANT ACTIVITY, AND NUTRITIONAL AND CHEMICAL COMPOSITION OF FICUS AMPLISSIMA SMITH FRUIT

被引：3
|
作者：
Arunachalam, Karuppusamy [1 ]
Murugan, Rajan [1 ]
Parimelazhagan, Thangaraj [1 ]
机构：
[1] Bharathiar Univ, Dept Bot, Bioprospecting Lab, Coimbatore 641046, Tamil Nadu, India
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 02期
关键词：
Ficus amplissima fruit; Antioxidant; Gas chromatography-mass spectroscopy technique; n-Hexadecanoic acid; 5-Hydroxymethylfurfural; Lupeol; LIPID-PEROXIDATION; CYTOTOXICITY; INHIBITION; MORTALITY; CAPACITY; EXTRACTS;
D O I：
10.1080/10942912.2011.642443
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study was evaluated using the following in vitro antioxidant methods: 2,2-azinobis (3-ethyl-benzothiozoline)-6-sulfonic acid disodium salt, phosphomolybdenum, ferric reducing antioxidant power, metal ion chelating activity, super oxide anion radical scavenging, hydrogen peroxide, and hydroxyl radical. Among these assays, acetone extract showed maximum free radical scavenging activity in 2,2-azinobis (3-ethyl-benzothiozoline)-6-sulfonic acid disodium salt, phosphomolybdenum, metal ion chelating, superoxide anion, hydrogen peroxide, and hydroxyl radical assays. Moreover, the physiochemical, nutritional, and anti-nutritional parameters were analyzed. Its qualitative and quantitative composition was studied by gas chromatography-mass spectroscopy and out of 27 peaks, 27 compounds were identified. These compounds have the property of antioxidant, antimicrobial, and anti-inflammatory activity.
引用
收藏
页码：454 / 468
页数：15
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