Phytochemical constituents and antioxidant potential of some underused fruits

African Journal of Pharmacy and Pharmacology

Volumn 5, Issue 18, 2011, Pages 2067-2072

  Kolar, Firdose R ^a   Kamble, Vaishali S ^a   Dixit, Ghansham B ^a  

^a SHIVAJI UNIVERSITY   (India)

Author keywords

Antioxidants; Artocarpus altilis; Averrhoea bilimbi; Flavonoids; Muntingia calabura; Phenolics

Indexed keywords

ACETONE; ALCOHOL; ARTOCARPUS ALTILIS EXTRACT; AVERRHOEA BILIMBI EXTRACT; FLAVONOID; METHANOL; MUNTINGIA CALABURA EXTRACT; PHENOL; PLANT EXTRACT; TANNIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; ARTOCARPUS ALTILIS; AVERRHOEA BILIMBI; BREADFRUIT; CHEMICAL COMPOSITION; CONTROLLED STUDY; CORRELATION ANALYSIS; FRUIT; MUNTINGIA CALABURA; NONHUMAN; PHYTOCHEMISTRY; SOLVENT EXTRACTION;

EID: 81355151262     PISSN: None     EISSN: 19960816     Source Type: Journal    
DOI: 10.5897/AJPP11.475     Document Type: Article

References (16)

1. Aquino R, Morelli S, Lauro MR, Abdo S, Saija A, Tomaino A (2001). Phenolic constituents and antioxidant activity of an extract of Anthurium versicolor leaves. J. Natl. Prod., 64: 1019-1023.
2. Blois MS (1958). "Antioxidant determinations by the use of a stable free radical," Nature, 4617(181): 1199-1200.
3. Cao G, Sofic E, Prior RL (1997). Antioxidant and prooxidant behavior of flavonoids: Structure-activity relationships. Free Rad. Biol. Med., 22: 749-760.
4. Hsu CL, Chen W, Weng YM, Tseng CY (2004). Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chem., 83: 85-92.
5. Huang D., Boxin OU, Prior RL (2005). The chemistry behind antioxidant capacity assays. J. Agri. Food Chem., 53(6): 1841-1856.
6. Krishnaswamy K (1996). Indian functional food: role in prevention of cancer. Nutri. Rev., 54: S127-S131.
7. Lampe JW (1999). Health effects of vegetables and fruits: Assessing mechanisms of action in human experimental studies. Am. J. Clin. Nutr., 70: 475S-490S.
8. Liu HY, Qiu NX, Ding HH, Yao RQ (2008). Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Res. Int., 41(4): 363-370.
9. Luximon-Ramma A, Bahorun T, Soobrattee MA, Aruoma OI (2002). Antioxidant activities of phenolic, Proanthocyanidin and flavonoid components in extracts of Cassia fistula. J. Agric. Food Chem., 50: 5042-5047.
10. Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem., 91: 571-577.
11. Pulido R, Bravo L, Saura-Calixto F (2000). Antioxidant of dietary polyphenols as determined by a modified Ferric Reducing Antioxidant Power assay. J. Agric. Food. Chem., 46: 3396-3402.
12. Rice-Evans CA, Miller NJ, Bolwell, PG, Gramley PM, Pradham JB (1995). The relative antioxidant activities of plant derived polyphenolic flavonoids. Free. Radical. Res., 22: 375-383.
13. Singh N, Rajini PS (2004). "Free radical scavenging activity of an aqueous extract of potato peel," Food Chem., 85(4): 611-616.
14. Wolfe K, Wu X, Liu RH (2003). Antioxidant activity of apple peels. J Agric Food Chem., 51: 609-614.
15. Wong SP, Leong LP, Koh JHW (2006). Antioxidant activities of aqueous extracts of selected plants. Food Chem., 99(4): 775-783.
16. Yamaguchi F, Ariga T, Yoshimura Y, Nakazawa K (2000). Antioxidative and antiglycation activity of garcinol from Garcinia indica fruit rind. J. Agr. Food Chem., 48: 180-185.