ANTIOXIDANT ACTIVITY AND INHIBITORY EFFECTS OF GRAPE AND PAPAYA SEED EXTRACTS AGAINST LIPID OXIDATION IN MODEL SYSTEMF.R. Sofi, C.V. Raju, I.P. Lakshmisha and R.R. Singh
Antioxidant activities by hot extraction method of grape (GSE) and papaya seed extracts (PSE) were measured in terms of phenolic content, flavonoid content, antiradical activity, metal chelating activity and linoleic acid model system. The results revealed that GSE contain twenty eight times higher phenolic and seven folds higher total flavonoid content than PSE. The study revealed that GSE and PSE possessed a good DPPH radical scavenging (86.11 and 65.08% respectively at 100 ppm), ABTS radical scavenging (911.02 and 153.80μ mol TE/mL, respectively at 100 mg/L), metal chelating activity of (41.12 and 18.50%, respectively at 100 ppm) and inhibition of Lipid peroxidation (88.88 and 41.57% respectively). Hence, grape and papaya seeds can be utilized as a promising source of natural antioxidants in the food products.
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