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Comparative Study of Antioxidant Activity of the Food Flowers of West Bengal, India

Author:
Banerjee, Archana, De, Bratati
Source:
International journal of food properties 2013 v.16 no.1 pp. 193-204
ISSN:
1532-2386
Subject:
DNA damage, antioxidant activity, flowers, free radical scavengers, lipid peroxidation, phenol, superoxide anion, India
Abstract:
In India, many flowers are consumed as food. During the present study, 37 flowers have been analyzed for their 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total antioxidant capacity. The flowers were found to have different levels of antioxidant properties in the systems tested. On the basis of the activity and availability, a few flowers were further studied for hydroxyl radical scavenging activity, superoxide radical scavenging activity, lipid peroxidation prevention, and DNA damage prevention properties. The correlations suggest that the total phenol contents of the flowers were responsible for the antioxidant properties of the aqueous extracts. The unweighted-pair group average dendrogram showing interrelationships between the investigated species grouped them into two high level clusters based on activity.
Agid:
265946