Abrus precatorius Leaves: Antioxidant Activity in Food and Biological Systems, pH, and Temperature Stability.
Natural antioxidants present in foods and other biological materials have attracted considerable interest because of their presumed safety and potential nutritional and therapeutic effects. Antioxidant constituents of plant materials act as radical scavengers and convert the radicals to less reactive species. Abrus precatorius (AP) was analyzed for its proximate and phytochemical composition. The leaves were extracted with methanol (ME) and analyzed for antioxidant activity by radical scavenging method, reducing power, ferric reducing capacity, and in vitro inhibition of Fenton's reagent-induced oxidation in oil emulsion and microsomes. In addition, the effect of temperature (100°C, 15, and 30 min) and pH (4.5, 7, and 9) C on the antioxidant activity of ME was investigated. The leaves were rich in total polyphenols, flavonoids, β-carotene, glutathione, α-tocopherol, and ascorbic acid. The ME exhibited varying degree of antioxidant activity in a dose-dependent manner. The AP exhibited more inhibition of oxidation in microsomes (73%) than compared to oil emulsion (21%). Heat treatment resulted in an increase of radical scavenging activity of extract (28% to 43%). At pH 4.5 the extract exhibited more antioxidant activity and stability compared to pH 7 and 9. Data indicates that potential exists for the utilization of Abrus precatorius as a natural antioxidant.
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India.
Vanitha
V
Reddy Palvai
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India.
Sowmya
S
Mahalingu
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India.
Asna
A
Urooj