Antioxidant Potential Of Mahua Flower Lab Report
3.6. Conclusion
Various solvent extracts from mahua flower and fruits showed varying degrees of antioxidant activity in different test systems in a dose-dependent manner. The antioxidant activity was correlated with the amount of total phenolics present in the respective extracts in each assay. 50% acetone proved to be the most efficient solvent for extraction of antioxidants from mahua as the related extract contained the highest amount of phenolic compounds and also exhibited the strongest antioxidant capacity in all the assays used, while ethanol was the inefficient solvent for the extraction of phenolic compounds, Whereas ethanol and distilled water have been the lowest antioxidant activity. It can be concluded that, fruit and mahua of …show more content…
3.4. Antioxidant capacity
3.4.1. Ferric reducing/antioxidant power (FRAP)
FRAP assay was used to evaluate the antioxidant potential of mahua flower, unripe fruit and ripe fruit. FRAP assay treats the antioxidants in the sample as a reductant in a redox- linked colorimetric reaction (Guo et al., 2003). The antioxidant capacity of fruits extracts is determined by the ability of the antioxidants in these extracts to reduce ferric iron to ferrous in FRAP reagent, which consists of 2,4,6-tris (1-pyridyl)-5-triazine (TPTZ) prepared in sodium acetate buffer, pH 3.6. The reduction of ferric iron in FRAP reagent will result in the formation of a blue product (ferrous – TPTZ complex) (Benzie and Strain, 1996, 1999) that can be detected at absorbance 593 nm. Antioxidant …show more content…
The ABTS values of the antioxidant extracts are presented in Table 2. Mahua extracts from different extraction solvents differed significantly (P < 0.05) in their ABTS values. ABTS radical scavenging ability of samples can be ranked as acetone > methenol > meth – ethanol > water > ethenol fraction. The ABTS values of mahua flower ranged from 12.243±0.745 to 74.18±1.155 µmol Trolox/g fw ; unripe fruit from 20.196±0.332 to 59.1±0.1 µmol Trolox/g fw ; and ripe fruit from 13.64± 0.529 to 45.22 ± 1.105 µmol Trolox/g fw . The results suggested that 50 % acetone was the best solvent for extracting ABTS antioxidant assay for mahua flower, unripe and ripe
Various solvent extracts from mahua flower and fruits showed varying degrees of antioxidant activity in different test systems in a dose-dependent manner. The antioxidant activity was correlated with the amount of total phenolics present in the respective extracts in each assay. 50% acetone proved to be the most efficient solvent for extraction of antioxidants from mahua as the related extract contained the highest amount of phenolic compounds and also exhibited the strongest antioxidant capacity in all the assays used, while ethanol was the inefficient solvent for the extraction of phenolic compounds, Whereas ethanol and distilled water have been the lowest antioxidant activity. It can be concluded that, fruit and mahua of …show more content…
3.4. Antioxidant capacity
3.4.1. Ferric reducing/antioxidant power (FRAP)
FRAP assay was used to evaluate the antioxidant potential of mahua flower, unripe fruit and ripe fruit. FRAP assay treats the antioxidants in the sample as a reductant in a redox- linked colorimetric reaction (Guo et al., 2003). The antioxidant capacity of fruits extracts is determined by the ability of the antioxidants in these extracts to reduce ferric iron to ferrous in FRAP reagent, which consists of 2,4,6-tris (1-pyridyl)-5-triazine (TPTZ) prepared in sodium acetate buffer, pH 3.6. The reduction of ferric iron in FRAP reagent will result in the formation of a blue product (ferrous – TPTZ complex) (Benzie and Strain, 1996, 1999) that can be detected at absorbance 593 nm. Antioxidant …show more content…
The ABTS values of the antioxidant extracts are presented in Table 2. Mahua extracts from different extraction solvents differed significantly (P < 0.05) in their ABTS values. ABTS radical scavenging ability of samples can be ranked as acetone > methenol > meth – ethanol > water > ethenol fraction. The ABTS values of mahua flower ranged from 12.243±0.745 to 74.18±1.155 µmol Trolox/g fw ; unripe fruit from 20.196±0.332 to 59.1±0.1 µmol Trolox/g fw ; and ripe fruit from 13.64± 0.529 to 45.22 ± 1.105 µmol Trolox/g fw . The results suggested that 50 % acetone was the best solvent for extracting ABTS antioxidant assay for mahua flower, unripe and ripe