Abstract
Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus) extracts were evaluated. Oregano exhibited maximum radical scavenging activity (88.2%, 82.3%) for aqueous and ethanolic extracts at 50 ppm concentration respectively, followed by ajowan (86.9%, 68.4%) and Indian borage (30.5%, 30.4%). Extracts of oregano and ajowan showed better antioxidant activity and reducing power than that of Indian borage. Aqueous extracts of oregano had highest TP (Gallic acid equivalents) and TFC (Catechin equivalents) of 27.7% and 50.6 % respectively compared to ajowan (6.7%, 24.4%) and Indian borage (4.2%, 5.5%). Synergistic studies showed that the addition of oregano extract appreciably enhanced the RSA of ajowan and Indian borage extracts even at 50 ppm concentration.
Highlights
Bioactive compounds from plant and microbial sources are gaining importance in recent years
Oregano exhibited maximum radical scavenging activity (88.2%, 82.3%) for aqueous and ethanolic extracts at 50 ppm concentration respectively, followed by ajowan (86.9%, 68.4%) and Indian borage (30.5%, 30.4%)
Aqueous extracts of oregano had highest total polyphenol (TP) (Gallic acid equivalents) and Total flavonoid content (TFC) (Catechin equivalents) of 27.7% and 50.6% respectively compared to ajowan (6.7%, 24.4%) and Indian borage (4.2%, 5.5%)
Summary
Bioactive compounds from plant and microbial sources are gaining importance in recent years. Essential oil components are the volatiles responsible for the flavour of spices, which show potent antimicrobial and antioxidant activities These do serve as natural food preservatives. Importance of replacing synthetic antioxidants by natural ingredients from herbs and spices and other plant materials has increased due to health implications and increased functionality like improved solubility in both, lipophilic and aqueous systems. While the volatiles of these materials have been well studied both for their constitution and bioactive properties, the non-volatile components were explored to a lesser extent In this context, oregano (Origanum vaulgare), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amoboinicus) were chosen for preparation of aqueous and alcoholic extracts and analyzed for their antioxidant potential employing different in vitro model systems.
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