Evaluation of antioxidant potential in fresh and boiled juice of purslane leaves

  • Balamurugan Pandiyan Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641 021, Tamil Nadu, India
  • Ranjithkumar Dhanaraj Department of Pharmaceutical Analysis, Prime College of Pharmacy, Erattayal, Palakkad-678 551, Kerala, India
  • Sumayya Rehaman Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641 021, Tamil Nadu, India
  • Sakthipraba Sampath Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641 021, Tamil Nadu, India
  • Malashree Lakshmanan Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641 021, Tamil Nadu, India
  • Anitha Jebamalai Raj Department of Biochemistry and Bioinformatics, Karpagam Academy of Higher Education, Coimbatore-641 021, Tamil Nadu, India
  • Sangilimuthu Alagar Yadav Department of Biotechnology, Karpagam Academy of Higher Education, Coimbatore-641 021, Tamil Nadu, India

Abstract

Free radical scavenging potentials of fresh and cooked Purslane (Portulaca oleracea- Portulacaceae) was estimated by in vitroantioxidant assays. Antioxidant activity of fresh aqueous juice and cooked aqueous filtrate of purslane leaves were evaluated against synthetic free radicals such as DPPH, ABTS.+and the results were comparable with that of the reference antioxidant L-Ascorbic acid. The juices showed high antioxidant activity using DPPH and ABTS.+assays with increasing concentration of juice extracts. The total phenolic content was quantified and found to be 55.26±1.04 and 26.15 ±1.25 mg/g evaluated by the gallic acid corresponds to fresh and cooked filtrate respectively. The IC50 values of fresh, cooked filtrate and L-ascorbic acid were 145.15 ± 1.85, 85.35 ± 2.17 µg/ml and 65. 40 ± 3.66 µg/ml respectively in DPPH antioxidant assay and likewise the IC50 values of fresh, cooked filtrate and L-ascorbic acid found to be 227.35±1.45 µg/ml, 151.15±1.05 and 65.15±2.89 µg/ml, respectively in ABTS.+antioxidant assay. Comparatively the inhibitory concentration of purslane leaves was high in cooked filtrate juice than the fresh aqueous juice.

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Published
2019-02-04
How to Cite
PANDIYAN, Balamurugan et al. Evaluation of antioxidant potential in fresh and boiled juice of purslane leaves. International Journal of Research in Pharmaceutical Sciences, [S.l.], v. 10, n. 1, p. 699-703, feb. 2019. ISSN 0975-7538. Available at: <https://pharmascope.org/index.php/ijrps/article/view/1906>. Date accessed: 22 mar. 2019. doi: https://doi.org/10.26452/ijrps.v10i1.1906.
Section
Original Articles
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