A Comparative Study of Antioxidant Potential and Phytochemical Contents of different Extracts of Wild Nasturtium Officinale W T Aiton Collected from Kumaun Region of Uttarakhand

Nasturtium officinale W. T Aiton or “watercress” (Brassicaceae) is a nutritionally valuable plant that is the richest source of carotenoids, polyphenols, iron, calcium, iodine, folic acid, essential vitamins and minerals. It is traditionally used for their appetiser, anti-scorbutic, stimulant, diuretic and detoxifying properties. The present study was conducted to investigate the antioxidant potential, phytochemical contents (total phenolic, flavonoids and tannin contents) as well as a preliminary phytochemical screening of different extract of aerial parts of Nasturtium officinale collected from the Kumaun region. The different extracts showed significant antioxidant activity as well as total phenolic, flavonoids and tannin contents. The preliminary phytochemical screening showed the presence of several phytochemical constituents such as carbohydrates, proteins, amino acids, glycosides, alkaloids and others. The hydroalcoholic extract possess significantly (P<0.05) higher antioxidant potential with IC50 value (0.333 mg/ml, 0.509mg/ml)and EC50 value (3.537 mg/ml) by 2,2-diphenyl-1-picrylhydrazyl(DPPH), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)(ABTS), and ferric-reducing antioxidant power (FRAP) methods, respectively, as well as highest total tannin, flavonoid and phenolic contents among all the extracts. These results provide substantial evidence that the plant Nasturtium officinalehas antioxidant potential and valuable sources of phytochemicals

Variation in Antioxidant Activity and Antioxidant Constituents of Ocimum basilicum Linn with the Maturity of Plant Grown in Open Field and Inside Polyhouse Conditions

The variation in antioxidant activity and antioxidant constituents of different plant growth stages i.e. in every 15 day’s interval till maturity of plant of Ocimum basilicum Linn. grown in an open field and inside polyhouse conditions was studied. The correlation between antioxidant constituents and antioxidant activities was also studied. The result revealed that the 90 days old plant grown in an open field condition exhibited maximum antioxidant activity with the lowest IC50/EC50 value by ABTS (0.064 mg/ml), DPPH (0.090 mg/ml), and FRAP (0.099 mg/ml) followed by 75 days and 60 days old plants, similar pattern was also observed in their antioxidant constituents. Similarly, the 90 days old plant grown inside polyhouse condition showed maximum antioxidant activity with antioxidant constituents followed by other plant growth stages in descending order. The chlorophyll content was found maximum in 15 days old plant(0.926 mg/100g) grown in an open field condition, whereas the maximum chlorophyll content (1.470 mg/100g) exhibited by 90 days old plant grown inside polyhouse condition. The correlation analysis revealed that the antioxidant constituents exhibited a significant negative correlation with the IC50/EC50 value and the IC50 value of ABTS assay had a significantly positive correlation with the IC50 and EC50 value of DPPH and FRAP assay, respectively. Hence, the study revealed that the leaves extract of plant grown in open field conditions possesses a significantly higher antioxidant activity and antioxidant constituents than the plant grown inside polyhouse condition

In Vitro Antioxidant Activity, Total Phenolic, Flavonoid and Tannin Contents in the Ajuga Bracteosa Wall. Ex Benth, Grown at Middle Hill Climatic Condition of Western Himalayas

The antioxidant activity of aqueous and alcoholic extracts of different plant parts viz, leaves, flower, stem and root of Ajuga bracteosa was investigated against various in-vitro antioxidant assays. The total phenolic, flavonoid and tannin contents also estimated. The results revealed the significant antioxidant potential and variation in the IC50, EC50 and phytochemical contents among all the plant parts. The aqueous extract of leaves exhibited significantly (P<0.05) highest antioxidant activity on 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acixd), 2,2-diphenyl-1-picryl hydrazyl, and potassium ferricyanide reducing power assay, with IC50 values of 0.2707±0.0008, 0.4409±0.0020, and EC50 value 0.3413±0.0030 mg/mL, respectively, followed by the other parts of the plant. The leaves extract also possess the highest total phenolics, flavonoid and tannin contents among all the parts. Similarly, the aqueous extract is better than the alcoholic extract of different parts as far as phytochemical contents and antioxidant activity concerned. The present study revealed that the aqueous extract of leaves had the highest antioxidant potential, which correlated with the high level of total phenolic fl flavonoid, and tannin contents. Therefore, higher the phytochemical contents, higher will be the antioxidant potential

Variation in Amino Acids Composition through Pre column Derivatisation using Phenylisothiocyanate by HPLC in Some Economically Important Less Explored Wild Allium Species of Western Himalayas

Less explored Allium species are being used as green vegetables and as a condiment by the local inhabitant of high-altitude areas of Uttarakhand. In the present study, four economically important less explored wild Allium species viz. A. auriculatum, A. ampeloprasum, A. ascalonicum and A. rubellum have screened for their amino acid contents by High-performance liquid chromatography. The hydrochloric acid hydrolysate of these four species, the Allium amino acids were derivatised with phenylisothiocyanate resulting phenylthiocarbamyl derivatives and separated on a reverse-phase column by gradient elution with aqueous buffer and acetonitrile-water (60:40 v/v) and detected in UV region at 254 nm. The Pico-tag (3.9 × 300 mm) C18 column equilibrated with the solvents. The elution of all amino acid derivatives was achieved in 12 min using gradient elution by increasing concentration of aqueous buffer and acetonitrile-water. Total seventeen amino acids were present in these Allium species. The ratio of essential amino acids to total amino acids found 1:2.14 in Allium auriculatum, 1:2.35 in Allium ampeloprasum, 1:1.38 in A. ascalonicum and 1:3.44 in Allium rubellum. These less explored Allium species contained substantial amount of essential and non-essential amino acids. Among these Allium species, Allium auriculatum and Allium rubellum found most promising as far as essential and non-essential amino acids composition concerned

Musk Rose (Rosa moschata) Grown at Middle Hill Climatic Conditions of the Western Himalayas: A Rich Source of Anti-Oxidants and Nutrients

236-243Musk rose (Rosa moschata) is an important wild aromatic climbing shrub of Rosaceae family. Scant scientific information is available on phyto-chemical composition and antioxidant activity of the Himalayan plant. Here we report, nutrient compositions, antioxidant constituents and activities of the different plant parts like leaves, petals, and rest of the flower parts of musk rose. Chlorophyll pigments and carotenoids contents were significantly higher in the mature leaves (2113.1 and 125.2 mg/g fresh weight respectively). The mature leaves also contained significantly higher amount of ascorbic acid (227.0 mg/100g) followed by the dried petals (141.6 mg/100g). The total antioxidant activity, determined based on ABTS and DPPH free radical scavenging ability, was higher in the hydro-alcoholic extracts from dried petals, dried flowers and mature leaves than that in the other parts. Analysis of the extracts from the dried petals revealed significantly higher contents of phenolics (62.9 mg/g), flavonoids (23.7 mg/g), tannins (133.8 mg/g), total carbohydrates (191.6 mg/g) and soluble protein (49.3 mg/g). The mature leaves were found to be the next richer sources for these nutrients. Correlation analysis revealed positive correlation of total antioxidant activities and the antioxidant constituents of the plant extract suggesting contribution of these compounds to the higher antioxidant activities. Thus, the phyto-chemical composition analyses suggest dried petals and mature leaves as potential natural sources of the nutrients and antioxidants. The study may further enhance utility of the Himalayan plant as source for preparing alternative natural medicines and functional foods

Musk Rose (Rosa moschata) Grown at Middle Hill Climatic Conditions of the Western Himalayas: A Rich Source of Anti-Oxidants and Nutrients

Musk rose (Rosa moschata) is an important wild aromatic climbing shrub of Rosaceae family. Scant scientific information is available on phyto-chemical composition and antioxidant activity of the Himalayan plant. Here we report, nutrient compositions, antioxidant constituents and activities of the different plant parts like leaves, petals, and rest of the flower parts of musk rose. Chlorophyll pigments and carotenoids contents were significantly higher in the mature leaves (2113.1 and 125.2 mg/g fresh weight respectively). The mature leaves also contained significantly higher amount of ascorbic acid (227.0 mg/100g) followed by the dried petals (141.6 mg/100g). The total antioxidant activity, determined based on ABTS and DPPH free radical scavenging ability, was higher in the hydro-alcoholic extracts from dried petals, dried flowers and mature leaves than that in the other parts. Analysis of the extracts from the dried petals revealed significantly higher contents of phenolics (62.9 mg/g), flavonoids (23.7 mg/g), tannins (133.8 mg/g), total carbohydrates (191.6 mg/g) and soluble protein (49.3 mg/g). The mature leaves were found to be the next richer sources for these nutrients. Correlation analysis revealed positive correlation of total antioxidant activities and the antioxidant constituents of the plant extract suggesting contribution of these compounds to the higher antioxidant activities. Thus, the phyto-chemical composition analyses suggest dried petals and mature leaves as potential natural sources of the nutrients and antioxidants. The study may further enhance utility of the Himalayan plant as source for preparing alternative natural medicines and functional foods