Assessment of Antioxidant Properties in Fruits of Myrica esculenta: A Popular Wild Edible Species in Indian Himalayan RegionReport as inadecuate




Assessment of Antioxidant Properties in Fruits of Myrica esculenta: A Popular Wild Edible Species in Indian Himalayan Region - Download this document for free, or read online. Document in PDF available to download.

Evidence-Based Complementary and Alternative MedicineVolume 2011 2011, Article ID 512787, 8 pages

Original ArticleG. B. Pant Institute of Himalayan Environment and Development, Kosi-Katarmal, Almora-263 643, Uttarakhand, India

Received 30 January 2010; Accepted 9 April 2010

Copyright © 2011 Sandeep Rawat et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Crude extract of Myrica esculenta fruits, a wild edible species of Indian Himalayan Region, was evaluated for phenolic compounds and antioxidant properties. Results revealed significant variation in total phenolic and flavonoid contents across populations. Among populations, total phenolic content varied between 1.78 and 2.51 mg gallic acid equivalent-g fresh weight fw of fruits and total flavonoids ranged between 1.31 and 1.59 mg quercetin equivalent-g fw. Antioxidant activity determined by 2,2′-azinobis3-ethylbenzothiazoline-6-sulphonic acid radical scavenging, 1,1-diphenyl-2-picrylhydrazyl radical scavenging and ferric reducing antioxidant power FRAP exhibited considerable antioxidant potential and showed significant positive correlation with total phenolic and total flavonoids content. High performance liquid chromatography analysis revealed significant variation P <  .01 in phenolic compounds i.e., gallic acid, catechin, hydroxybenzioc acid and ρ-coumaric acid across populations. This study provides evidences to establish that consumption of M. esculenta fruits while providing relished taste would also help in reduction of free radicals. Therefore, this wild edible species deserves promotion in the region through horticulture and forestry interventions.





Author: Sandeep Rawat, Arun Jugran, Lalit Giri, Indra D. Bhatt, and Ranbeer S. Rawal

Source: https://www.hindawi.com/



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