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Antioxidant Capacities and Total Polyphenol Contents of Hydro‐ethanolic Extract of Phytococktail from Trans‐Himalaya
Author(s) -
Dhar P.,
Tayade A.B.,
Bajpai P.K.,
Sharma V.K.,
Das S.K.,
Chaurasia O.P.,
Srivastava R.B.,
Singh S.B.
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02523.x
Subject(s) - chemistry , ascorbic acid , abts , gallic acid , quercetin , dpph , flavonols , antioxidant , polyphenol , food science , flavonoid , traditional medicine , biochemistry , medicine
The aim of this study was to evaluate the in vitro antioxidant potential of hydro‐ethanolic extract of a novel phytococktail comprising of sea buckthorn, apricot, and Rhodiola (SAR) from trans‐Himalaya. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) activity of the extract increased in a dose‐dependent manner (upto 0.1 mg/mL), and was found to be about 38% of that of ascorbic acid at 0.1 mg/mL. The hydro‐ethanolic extract of SAR also scavenged the ABTS .+ radical generated by ABTS/potassium persulfate (PPS) system and was found to be about 62% of that of ascorbic acid at 0.1 mg/ mL. The total antioxidant power of the extract was determined by ferric reducing antioxidant power (FRAP) assay. Total phenolic content was found to be 1.28016 × 10 −3 mol gallic acid equivalent (GAE)/g extract. Total flavonoid and flavonol contents were estimated to be 2.5970 × 10 −4 mol and 4.87 × 10 −4 mol quercetin equivalent/g extract, respectively. The hydro‐ethanolic extract of this phytococktail indicated presence of essential phytoconstituents of polyphenols, flavonoids, flavonols, and ascorbic acid, which contributed significantly to its antioxidant capacity. The combination of the 3 plants may well support their use in traditional medicine to combat oxidative stress and high‐altitude sickness.