Issue

Vol. 28 No. 9 (2016): Vol 28 Issue 9

Copyright (c) 2016 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Comparative Evaluation of Phenols, Flavonoids and Antioxidant Activity of Flax Seed from Two Locations

https://doi.org/10.14233/ajchem.2016.19882
Jyoti Punia
Department of Chemistry and Biochemistry, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, India
M.K. Deen
Department of Chemistry and Biochemistry, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, India

Corresponding Author(s) : Jyoti Punia

jyotipunia11@gmail.com

Asian Journal of Chemistry, Vol. 28 No. 9 (2016): Vol 28 Issue 9

Abstract

In this study, the defatted seeds of Flax from two locations were extracted with acetone, ethanol and water separately. These extracts were used to evaluate total phenols, flavonoids, mineral content and antioxidant activity by three methods: 2,2'-diphenyl-1-picrylhydrazyl, ferric thiocyanate and β-carotene bleaching method. Both total phenolics and flavonoid content were higher in ethanol extract of Flax seed (Rajmahal hills) (360.00 ± 0.40 mg GAE/g and 185.00 ± 3.29 mg CAE/g of the extract) respectively. According to DPPH method, antioxidant activity of acetone extract of Flax seed (Rajmahal hills) was found to be maximum that is 79.29 ± 0.71 while by FTC method it was maximum for ethanol extract of Flax seed (Rajmahal hills) (71.42 ± 0.37) and by β-carotene bleaching method, water extract of Flax seed (Rajmahal hills) showed maximum antioxidant activity i.e. 83.06 ± 0.31.

Keywords

Linum usitatissimum Total phenolics Flavonoids Antioxidant activity Mineral content
Punia, J., & Deen, M. (2016). Comparative Evaluation of Phenols, Flavonoids and Antioxidant Activity of Flax Seed from Two Locations. Asian Journal of Chemistry, 28(9), 2038–2042. https://doi.org/10.14233/ajchem.2016.19882
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. B.N. Ames, Science, 221, 1256 (1983); doi:10.1126/science.6351251.
  2. N. Dasgupta and B. De, Food Chem., 101, 471 (2007); doi:10.1016/j.foodchem.2006.02.003.
  3. Y. Sun, Free Radic. Biol. Med., 8, 583 (1990); doi:10.1016/0891-5849(90)90156-D.
  4. J.M. McCord, Am. J. Med. Sci., 108, 652 (2000).
  5. C.A. Rice-Evans, N.J. Miller and G. Paganga, Trends Plant Sci., 2, 152 (1997); doi:10.1016/S1360-1385(97)01018-2.
  6. A.D. Muir and N.D. Wescott, Flax: The Genus Linum, Taylor and Francis, London (2003).
  7. S.C. Cunnane, S. Ganguli, C. Menard, A.C. Liede, M.J. Hamadeh, Z.-Y. Chen, T.M.S. Wolever and D.J.A. Jenkins, Br. J. Nutr., 69, 443 (1993); doi:10.1079/BJN19930046.
  8. V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic.,16, 144 (1965).
  9. D. Marinova, F. Ribarova and M. Atanassova, J. Univ. Chem. Technol. Metall., 40, 255 (2005).
  10. T. Hatano, H. Kagawa, T. Yasuhara and T. Okuda, Chem. Pharm. Bull.(Tokyo), 36, 2090 (1988); doi:10.1248/cpb.36.2090.
  11. H. Kikuzaki and N. Nakatani, J. Food Sci., 58, 1407 (1993); doi:10.1111/j.1365-2621.1993.tb06194.x.
  12. M.E. Hidalgo, E. Fernandez, W. Quilhot and E. Lissi, Phytochemistry, 37, 1585 (1994); doi:10.1016/S0031-9422(00)89571-0.
  13. A. Rice-Evans, N.J. Miller and G. Paganga, Free Radic. Biol. Med., 20, 933 (1996); doi:10.1016/0891-5849(95)02227-9.
  14. W. Bors and M. Saran, Free Radic. Res. Commun., 2, 289 (1987); doi:10.3109/10715768709065294.
  15. I.B. Afanas’ev, A.I. Dcrozhko, A.V. Brodskii, V.A. Kostyuk and A.I. Potapovitch, Biochem. Pharmacol., 38, 1763 (1989); doi:10.1016/0006-2952(89)90410-3.
  16. A. Hopia and M. Heinonen, J. Am. Oil Chem. Soc., 76, 139 (1999); doi:10.1007/s11746-999-0060-0.
  17. M. Korycka-Dahl and M. Richardson, J. Dairy Sci., 61, 400 (1978); doi:10.3168/jds.S0022-0302(78)83613-3.
  18. M. Grootveld and R. Jain, Free Radic. Res. Commun., 6, 271 (1989); doi:10.3109/10715768909055153.
  19. WHO, WHO Technical Report, World Health Organization, Geneva (1989).
  20. R.A. Larson, Naturally Occurring Antioxidants, Lewis Publishers, New York (1997).
  21. G. Williams, Antioxidants, Princeton Scientific Publishing Co-operation Inclusive, Princeton (1993).
  22. W. Brand-Williams, M.E. Cuvelier and C. Berset, Lebenson. Wiss. Technol., 28, 25 (1995); doi:10.1016/S0023-6438(95)80008-5.
  23. A. von Gadow, E. Joubert and C.F. Hansmann, Agric. Food Chem., 45, 632 (1997); doi:10.1021/jf960281n.
  24. I.I. Koleva, T.A. van Beek, J.P.H. Linssen, A. Groot and L.N. Evstatieva, Phytochem. Anal., 3, 8 (2002); doi:10.1002/pca.611.
  25. G.C. Yen and P.D. Duh, J. Agric. Food Chem., 42, 629 (1994); doi:10.1021/jf00039a005.
  26. T. Yamaguchi, H. Takamura, T. Matoba and J. Terao, Biosci. Biotechnol. Biochem., 62, 1201 (1998); doi:10.1271/bbb.62.1201.
  27. V. Bondet, W. Brand-Williams and C. Berset, Lebenson.Wiss.Technol., 30, 609 (1997); doi:10.1006/fstl.1997.0240.
  28. T. Osawa and M.A. Namiki, Agric. Biol. Chem., 45, 735 (1981).
  29. G.K. Jayaprakasha, R.P. Singh and K.K. Sakariah, Food Chem., 73, 285 (2001); doi:10.1016/S0308-8146(00)00298-3.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0