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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(5): 253-257
DOI: http://dx.doi.org/10.20546/ijcmas.2016.505.027


Comparative Study of Antioxidant Nature in Curry Patta, Garlic, Onion, Ginger and Turmeric Herbal Plants
Ajay Singh* and Vipin Panwar
Department of Chemistry, Uttaranchal University, Dehradun, Uttarakhand, India
*Corresponding author
Abstract:

Antioxidant compounds suppress the free radicals generated in our body due to different biological functions. Generally grains, fruits, vegetables  are considered primary sources of naturally occurring antioxidants but some herbal spices like garlic, curry patta, ginger are also source of antioxidant. Antioxidant compounds are found in the extracts or essential oils of the plants. Essential oils contain terpenes, alcohols, esters, aldehydes, ketones and phenolic compounds which are responsible for antioxidant, antimicrobial and antihistaminic properties.   In the present study essential oils and extracts   of curry patta, garlic, onion, ginger and turmeric were taken. Enzymatic and non-enzymatic antioxidant activities were determined in extracts of these selected herbal plants. Estimation of antioxidant activities were carried out by b-carotene bleaching method, thiocyanate assay & deoxyribose assay methods. All plant essential oils showed antioxidant activity at low and moderate concentration in thiocyanate assay. The maximum antioxidant nature was shown by chakotra followed by pine apple and curry patta. In deoxyribose assay all plant essential oils showed antioxidant activity at lower concentration. Curry patta showed the maximum activity followed by chakotra and pine apple. In b-carotene bleaching method, Chakotra essential oils showed maximum antioxidant activity.


Keywords: Antioxidant, Enzymatic,Non-Enzymatic Activity, Essential Oils, Murraya Koengii, Citrus Maxima and Ananas Comosus
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How to cite this article:

Ajay Singh and Vipin Panwar. 2016. Comparative Study of Antioxidant Nature in Curry Patta, Garlic, Onion, Ginger and Turmeric Herbal Plants.Int.J.Curr.Microbiol.App.Sci. 5(5): 253-257. doi: http://dx.doi.org/10.20546/ijcmas.2016.505.027