Total antioxidant capacity of commonly used fruits, vegetables, herbs and spices of Pakistan | [Pakistan Journal of Pharmaceutical Sciences • 2017]

Author(s):

1. Mobasher Ali Abid: Department of Pharmacy, COMSATS Institute of Information Technology,Abbottabad, KPK,Pakistan

2. Muhammad Ashfaq: Department of Pharmacy, COMSATS Institute of Information Technology,Abbottabad, KPK,Pakistan

3. Muhammad Junaid Hassan Sharif: Department of Pharmacy, COMSATS Institute of Information Technology,Abbottabad, KPK,Pakistan

4. Khalid Rauf: Department of Pharmacy, COMSATS Institute of Information Technology,Abbottabad, KPK,Pakistan

5. Wajahat Mahmood: Department of Pharmacy, COMSATS Institute of Information Technology,Abbottabad, KPK,Pakistan

6. Ikarmullah Khan: Faculty of Pharmacy, Gomal University,DI Khan, KPK,Pakistan

7. Ghulam Abbas: Pharmacology Section, HEJ Research Institute of Chemistry, International Center for Chemical & Biological Sciences, University of Karachi,Karachi,Pakistan

Abstract:

The current study was aimed at investigating the total antioxidant activity (TAC) of various fruits, vegetables, herbs and spices habitat in Pakistan. The ferric reducing ability of plasma (FRAP) assay was used to measure the TAC of various extracts (aqueous, ethanolic and aqueous-ethanolic). Following is the potency order for fruits (guava >strawberry >Pomegranate >apple >kinnow >melon >lemon >banana), vegetables (spinach >Cabbage (Purple) >Jalapeno >Radish >Brinjal >Bell Pepper >Lettuce >Carrot >Cabbage (White) >Onion >Potato >Tomato >Cucumber) and herbs/spices (clove >Rosemary >Thyme >Oregano >Cinnamon >Cumin >Kalonji >Paprika >Neem (Flower) >Fennel >Black Cardamom >Turmeric >Coriander >Ginger >Garlic). In conclusion, the guava, spinach and clove provide the best natural dietary option for treatment / prevention of oxidative stress and thus could alleviate several associated ailments.

Page(s): 2147-2150

DOI: DOI not available

Published: Journal: Pakistan Journal of Pharmaceutical Sciences, Volume: 30, Issue: 6, Year: 2017

Keywords:

Fruits , FRAP assay , total antioxidant activity

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