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Antioxidants play an important role in inhibiting and scavenging free radicals, thus providing protection to human against infections and degenerative diseases. Current research is now directed towards natural antioxidants originated from plants due to safe therapeutics. Sesbania grandiflora commonly known as Agathi is used in Indian traditional medicine for a wide range of various ailments. To understand the mechanism of pharmacological actions, antioxidant properties of edible Agathi flowers were tested using standard in vitro models. The successive methanolic extract exhibited strong scavenging effect on α, α-diphenyl-β-picryl hydrazyl (DPPH) free radical, and reducing power have potent antioxidant activity against free radicals, prevent oxidative damage to major biomolecules and afford significant protection against oxidative damage. The antioxidant activity has been reported to be concomitant with reducing power of the extracts. Aqueous extracts of Agathi flowers were utilized in the formulation ofjelly and subjected to sensorial evaluation. Overall acceptability, texture and taste of control and experimental jellies were comparable. A significant (p≤ 0.05) difference in the color and flavor of sample was observed with increase in addition of Agathi flower extract. Thus jellies containing Agathi flower extract can be a potent source of exhibiting antioxidant activity against free radicals, prevent oxidative damage to major biomolecules and afford significant protection against oxidative damage. Formulating a jelly with aqueous extract of Sesbania grandiflora resulted in the development of a functional food.

HEALTH ENHANCING PROPERTIES OF AN EDIBLE FLOWER Sesbania grandiflora (L) Poir (AGATHI) BASED PROCESSED PRODUCT.