Higher antioxidant activity in decoction than raw fruit parts of Lagenaria siceraria (Mol.) Standley as determined by pulse radiolysis
Padmashree Joshi1, Mukula Kulkarni2, Sushama Joag2★★ Corresponding author
- 1Department of Physics, University of Pune, Pune 411007, Maharashtra, India.
- 2Department of Chemistry, Modern College of Arts, Science and Commerce, Pune 411053, India.
CORRESPONDENCE
Sushama Joag
Department of Chemistry, Modern College of Arts, Science and Commerce, Pune 411053, India.
Received: 07-03-2013; Revised: 22-03-2013; Accepted: 10-04-2013.
Volume 3, Issue 1 · pp. 52–54 · PUBLISHED · DOI: 10.1016/j.fra.2013.03.006
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ABSTRACT
Antioxidant activity of decoctions and fresh juice samples of raw fruit parts of Lagenaria siceraria (Mol.) Standely, (L.S.), viz., fruit pulp, whole fruit and fruit skin, has been evaluated in terms of radical scav- enging ability by pulse radiolysis method and phenolic content by FolineCiocalteu assay. The decay of ABTS �� radical anion generated by pulse radiolysis has been monitored in presence of samples. The trend in the radical scavenging ability of six samples recorded in terms of ascorbic acid equivalent (AAE) values (4.650e41.230 AAE mg/g fresh weight) have been found to correlate well with the trends in phenolic content of these samples expressed as gallic acid equivalent (GAE) values (0.417e2.000 GAE mg/g fresh weight). The result also shows that the antioxidant activity of decoctions of all the three fruit parts is higher, apparent from their higher AAE and GAE values than the corresponding fresh juice samples.
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Joshi, P., Kulkarni, M., & Joag, S. (). Higher antioxidant activity in decoction than raw fruit parts of Lagenaria siceraria (Mol.) Standley as determined by pulse radiolysis. Free Radicals and Antioxidants, 3(1), 52–54. https://doi.org/10.1016/j.fra.2013.03.006