Abstract
Angelica glauca Edgew. and Chenopodium album Linn. are medicinally important plants with aromatic, nutritious and flavor-enhancing properties. In this study the fatty acid composition of petroleum ether seed extracts (PE) of processed plants were analyzed by gas chromatography-mass spectrometry (GC-MS). The PE consisted mainly of unsaturated fatty acids, such as petroselinic acid 74.26% and oleic acid 7.37% for A. glauca and linoleic acid 53.05% and oleic acid 20.74% for C. album. The de-fatted seed extracts were screened for their antioxidant activities using 2,2-di-phenyl-1-picrylhydrazyl (DPPH), nitroblue tetrazolium (NBT), hydrogen peroxide (H2O2) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay. Almost all the assays resulted in defatted seed extracts showing powerful radical scavenging activity. These findings suggest that the processed plants could be used as ingredients (as a source of natural antioxidants and unsaturated fatty acids) for the formulation of functional foods.
Highlights
Lipids are found in all parts of plants but are mostly dominant in seeds
The de-fatted seed extracts were screened for their antioxidant activities using 2,2-di-phenyl-1-picrylhydrazyl (DPPH), nitroblue tetrazolium (NBT), hydrogen peroxide (H2O2) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay
The seeds of A. glauca and C. album used in this work were collected from local nurseries in the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKAUST-K) in 2019. 2,2-di-phenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), hydrogen peroxide (H2O2) and nitroblue tetrazolium (NBT) were purchased from Sigma-Aldrich
Summary
Lipids are found in all parts of plants but are mostly dominant in seeds. They are nutritional sources of food (Chen and Chuang, 2002). Monounsaturated fatty acids, such as oleic acid, are highly stable against oxidation and when blended with other oils have been found to have benefitial protective effects (Lampi and KamalEldin, 1998). The antioxidants in plants prevent lipid oxidation, and the deterioration of color, flavor and nutritional quality of various foods (Kozlowska et al, 2014). They may be an alternative to toxic synthetic antioxidants (Koleva et al, 2012). The extraction and preservation of natural antioxidants to replace the synthetic ones is the main target of the food, pharmaceutical and cosmetic industries (Binic et al, 2013)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
