Year: 2016, Issue: June

Analysis of in-vitro antioxidant activities of crude potato peel and ginger extract.

Author:

Rajkumar Ratankumar Singh, C. V. Raju, I. P. Lakshmisha, Faisal Rashid Sofi, Jag Pal and Aylwin Cherian

Keyword:

Antioxidants, potato peel, ginger, phenolic compound, lipid oxidation
Antioxidant activities of potato peel (PPE) and ginger extracts (GE) were measured in terms of total phenolic content (TPC), total flavonoid content (TFC), scavenging activity of DPPH (2,2-Diphenyl-1-picrylhydrozyl) and ABTS (2,2-azinobis 3-ethylbenzothiazoline-6-sulfonic acid), ferric reducing power (FRP) and metal chelating activity (MCA) on in vitro model system. The results revealed that PPE with higher TPC (24.31 mg GAE/g) and lower TFC (1.56 mg CE/g), had higher DPPH radical scavenging activity (81.97%) and FRP (0.595) than ABTS radical scavenging activity (455.97 ?M TE/ml) and metal chelating activity (56.46%), whereas GE, containing lower TPC (20.34 mg GAE/g) and higher TFC (2.80 mg CE/g), had higher ABTS radical scavenging activity (611.63 ?M TE/ml) and metal chelating activity (92.60%) than DPPH radical scavenging activity (72.34%) and FRP (0.372). Thus, potato peel and ginger extract could serve as a promising source of natural antioxidants in the food products.

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