ISSN: 0970-020X     CODEN: OJCHEG
Peer Reviewed ISI, Free Access, Open Research Journal
ABSTRACT

 

Volume No. 28 Issue No.: 2 Page No. 993-998 June-Dec 2012

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Extraction of Polyphenol, Flavonoid from Emblica officinalis, Citrus limon, Cucumis sativus and Evaluation of their Antioxidant Activity

 

MADHU AGARWAL¹*, ARVIND KUMAR¹, RAGINI GUPTA² and SUSHANT UPADHYAYA¹

 

¹Department of Chemical Engineering, MNIT, Jaipur (India). ²Department of Chemistry, MNIT, Jaipur (India). Corresponding author E-mail: arry30@gmail.com, 2*madhunaresh@gmail.com

DOI: http://dx.doi.org/10.13005/ojc/280248

 

Received on : February 27, 2012

 

ABSTRACT

 

The antioxidant potential of three commonly used edible fruits and vegetables Emblica officinalis (Amla), Citrus limon (lemon) and Cucumis sativus (cucumber) available in local market of Jaipur (India), was estimated. The parts of food material taken for this study is edible part of Emblica officinalis, peel of Citrus limon and Cucumis sativus. The total phenolic content, antoxidant activity and flavonoid content was estimated by folin-ciocalteau method, phosphomolybdenum assay and aluminium chloride colorimetric technique. All the three activities determined were found maximum in Emblica officinalis, but Citrus limon and Cucumis sativus also show good amount of these activities. Thus the study revealed that the peel of Citrus limon and Cucumis sativus (otherwise waste) can also be used as a good source of antioxidant activity.

 

Keywords : Antioxidant, Polyphenol, Flavonoid, Amla, Lemon Peel, Cucumber Peel.

 

 

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