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KMID : 1007520110200020477
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Food Science and Biotechnology
2011 Volume.20 No. 2 p.477 ~ p.483
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In vitro Antioxidant Potential of Different Parts of Solanum surattense Burm. f.
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Jince Mary Joseph
Kandhasamy Sowndhararajan
Dharmar Rajendrakumaran
Sellamuthu Manian
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Abstract
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The present investigation has been carried out to evaluate the antioxidant properties of acetone and methanol extracts of Solanum surattense leaves, stem, fruits, and roots by various in vitro systems. Higher levels of total phenolics (28.9 g/100 g extract) and tannins (18.7 g/100 g extract) were observed in acetone extract of roots. Results indicated that, the acetone extract of S. surattense roots exhibited higher activity against DPPH?, ABTS?+, OH? radical scavenging, and phosphomolybdenum reduction. Methanol extract of the roots contained relatively higher level of ferric reducing/antioxidant power, whereas methanol extract of stem showed higher metal chelation. At a concentration of 200 μg in the final reaction mixture, both the acetone and methanol extracts of roots were found to have recognizable peroxidation inhibition and antihemolytic activity. Owing to these antioxidant properties, the above plant can be considered as natural source of dietary antioxidants and nutraceuticals.
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KEYWORD
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antioxidant, total phenolic, ferric-reducing/antioxidant power (FRAP), antihemolytic, Solanum surattense
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