IN VITRO ANTIOXIDANT ACTIVITY ON ETHANOLIC EXTRACT OF BLACK GRAPES (VITIS VINIFERA) AND PRELIMINARY PHYTOCHEMICAL SCREENING

Shital Dange, K Janaki, D. Deepika, V. Kavya Sri, D Karthik

Abstract


The aim of study is to assess the preliminary phytochemical screening and in vitro antioxidant activity of ethanolic extract obtained from fruits of black grapes of Vitis vinifera. The assessment of antioxidant activity performed by in vitro method using DPPH (2,2’-diphenyl-1-picrylhydrazyl), reducing power and hydrogen peroxide. Black grapes have good source of reducing sugars, Flavanoids, Saponins and Monosaccharides. The ethanolic extract of black grapes has been reported to show high scavenging activity against the DPPH free radical generating system. The antiradical activity of test compound and ascorbic acid against DPPH ic50 values were found to be as 17.3±0.71, to 57.7±0.5 increased with respectively concentrations with that of reference standard, ascorbic acid (47.6±0.48 to 89.1±0.51). Antioxidant activity of black grapes was found to be good and about near to the standards.

Keywords Vitis Vinifera, Antioxidant activity

Full Text:

PDF

References


G. Mazza and E. Miniati, Anthocyanins in Fruits, Vegetables and Grains, Boca Ra-ton., FL: CRC Press, 1993, 1-6.

F.J. Francis, Food colorants: anthocyanins, Crit. Rev. Food. Sci. Nutr. 1989, 28, 273-314.

Weil, J.A. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem.2003, 84, 551-562.

Arts, I.C.; Hollman, P.C. Polyphenols and disease risk in epidemiologic studies. Am. J. Clin. Nutr.2005, 81, 317S– 325S.

Arvanitoyannis, I.S., D. Ladas and A. Mavromatis: Potential Uses and Appli-cations of Treated Wine Waste: A Review. Int. J. Food Sci. Tech. 2006, 41, 475-487.

Bagchi, D.; Bagchi, M.; Stohs, S.J.; Das, D.K.; Ray, S.D.; Kuszynski, C.A.; Joshi, S.S.; Pruess, H.G. Free radicals and grape seed proanthocyanidin extract: Importance in human health and disease prevention. Toxicology. 2000, 148, 187– 197.

Bajaj, S., A. Urooj and P. Prabhasankar: Effect of Incorporation of Mint on Tex-ture, Colour and Sensory Parameters of Biscuits. Int. J. Food Prop. 2006, 9, 691-700.

Kokate C. K.,Practical Pharmacognosy, Vallabh Prakahan, Fourth Edtion 1994, chapter no. 6, page no. 108-111.

Bakkalbasi, E., O.Yemi, D. Aslanova and N. Art: Major Flavan-3-ol Composition and Antioxidant Activity of Seeds from Different Grape Cultivars Grown in Tur-key. Eur. Food Res. Technol. 2005, 221, 792-797.

Bravo, L. Polyphenols: Chemistry, Dietary Sources, Metabolism and Nutritional Significance. Nutr. Rev. 1998, 56, 317-333.

Cano, A. and M.B. Arnao: Hydrophilic and Lipophilic Antioxidant Activity in Dif-ferent Leaves of Three Lettuce Varieties. Int. J. Food Prop. 2005, 8, 521-528.

Dröge, W. Free radicals in the physiological control of cell function. Physiol. Rev. 2002, 82, 47–95.

Halliwell, B. Free radicals, antioxidants, and human disease: Curiosity, cause, or consequence? Lancet 1994, 344, 721–724.

L.S. Einbond, K.A. Reynertson, X.-D. Luo, M.J. Basile, E.J. Kennelly Anthocyanin antioxidants from edible fruits. Food Chemistry, 2004, 84, 23–28.

Moure, A., J.M. Cruz, D. Franco, J.M. Domínguez, J. Sineiro, H. Domínguez, M.J. Núñez and J.C. Parajo. Natural Antioxidants from Residual Sources. Food Chem, 2001, 72,145-171.

Pokorny, J., N.Yanishlieva, and M.Gordon. Introduction of Antioxidants in Food. CRC Press and Woodhead Publishing Limited, Cambridge, England, 2001, 1-3.

How to cite this article:

Shital Dange1*, K. Janaki, D. Deepika, V. Kavya Sri, D. Karthik; In vitro antioxidant activity on ethanolic extract of Black Grapes (Vitis Vinifera) and preliminary phytochemical screening; Panacea Journal of Pharmacy and Pharmaceutical Sciences 2018:7(3); 35-46.


Refbacks

  • There are currently no refbacks.