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A Comparative Study on Antioxidant Activities in Selected Citrus Fruits and Herbal Spices

Vipin Panwar, Ajay Singh


The compound which can suppress the free radicals generated in our body is known as antioxidant. Antioxidants are must for defense system of the body. Various types of foods taken by the body play an important role in body protection. Scientific evidence suggests that antioxidants reduce the risk for chronic diseases including cancer and heart disease. Primary sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Plant sourced food antioxidants like vitamin C, vitamin E, carotenes, phenolic acids, phytate and phytoestrogen have been recognized as having the potential to reduce disease risk. Most of the antioxidant compounds in a typical diet are derived from plant sources and belong to various classes of compounds with a wide variety of physical and chemical properties. In the present study, antioxidant enzymatic and non-enzymatic properties were determined in the juice extracts of selected citrus fruits viz., lemon, orange, pineapple and mousambi and selected herbal plants (garlic and onion). Antioxidant activity of citrus fruits was investigated by three methods (superoxide dismutase activity, -carotene bleaching method and thiocyanate assay). Enzymatic antioxidant was found maximum in lemon followed by garlic, pineapple and mousambi.

Keywords: antioxidants, -carotene, citrus, spices, superoxide dismutase, vitamin C

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