Open Access Open Access  Restricted Access Subscription or Fee Access

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

Vipin Panwar, Ajay Singh

Abstract


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

Full Text:

PDF

References


Singh A., Awasthi G., Deepak, et al. Studies on antioxidant activities of garlic (Allium sativum), onion (Allium cepa) and lemon (Citrus limon), Univ J Phytochem Ayurvedic Heights. 2007; 2(3): 45–8p.

German J. Food processing and lipid oxidation, Adv Exp Med Biol. 1999; 459: 23–50p.

Knight J. Free radicals: their history and current status in aging and disease". Ann Clin Lab Sci. 1998; 28(6): 331–46p.

Jacob R. Three eras of vitamin C discovery, Subcell Biochem. 1996; 25: 1–16p.

Meister A. Glutathione-ascorbic acid antioxidant system in animals, J Biol Chem. 1994; 269(13): 9397–400p.

Gaby S.K., Singh V.N. Vitamin C, – Vitamin Intake and Health: A Scientific Review.

Padayatty S., Katz A., Wang Y., et al. Vitamin C as an antioxidant: evaluation of its role in disease prevention, J Am Coll Nutr. 2003; 22(1): 18–33p.

Bland J. The Nutritional Effects of Free Radical Pathology: 1966/A Year in Nutritional Medicine. New Canaan, CT: Keats Publishing Inc.; 1986, 16p.

Sawhney S.K., SinghR. Introductory Practical Biochemistry. 5th Reprint, 2007.

Padayatty S., Katz A., Wang Y., et al. Vitamin C as an antioxidant: evaluation of its role in disease prevention, J Am Coll Nutr. 2003; 22(1): 18–35p.

Valko M., Leibfritz D., Moncol J., et al. Free radicals and antioxidants in normal physiological functions and human disease, Int J Biochem Cell Biol. 2007; 39(1): 44–84p.

Singh A., Panwar V. Comparative study of antioxidant nature in curry patta, garlic, onion, ginger and turmeric herbal plants, Int J Curr Microbiol Appl Sci. 2016; 5(5): 253–7p.

Singh A., Panwar V. Antifungal studies in the plant extracts of turmeric, ginger, onion and garlic, Int J Res Eng Appl Sci. 2016; 6(3): 109–16p.

Singh A., et al. Studies on antimicrobial and antioxidant activities of Allium sativum, Allium cepa and Citrus limon, Phytochem: Therapeu Cri Dis Manage. 2008; 277–92p.

Singh A., Chandra H. Comparative studies on the antimicrobial activities of garlic, onion and lemon: individual and combined, NPAIJ. 2011; 7(3): 101–9p.


Refbacks

  • There are currently no refbacks.