Antioxidant Activity and Hydroxyl Radical Induced DNA Damage Protection Effect of Aqueous Extract of Curcuma amada ROXB

ABSTRACT Mango ginger (Curcuma amada Roxb.) has been extensively used in South India to make pickles. The present study was aimed at determining the antioxidant activity and DNA protecting activity of aqueous extract of C.amada. The antioxidant activity of the aqueous extract of C.amada was determined by using its Iron chelating capacity and Hydroxyl radical scavenging assay. The DNA damage protection potential was also determined using Hydrogen peroxide (H 2 O 2 ) induced damage on herring sperm DNA. Results revealed a strong antioxidant activity with IC 50 value of 297.3 µg/ml on iron chelating capacity and IC 50 value of 323.8 µg/ml on hydroxyl radical scavenging activity. The extract also showed a concentration dependent DNA damage protecting effect. These results clearly demonstrates the strong antioxidant and DNA damage protecting potential of C.amada aqueous extract and marks its use as a potential source of natural antioxidant

Anthocyanin profiles and biological properties of caneberry ( Rubus

BACKGROUND: The global interest in natural food colours shows increasing attention towards new product development to replace synthetic colourants, because of the strengthening of legislative rules and consumer awareness of synthetic additives and chemicals in food. This study was designed to evaluate anthocyanin content and biological activities of press residues from four caneberries: two raspberry (Rubus idaeus, cv. 'Meeker' (RM) and 'Willamette' (RW)) and two blackberry (Rubus fruticosus, cv. 'Thornfree' (BT) and 'Čačanska bestrna' (BC)) cultivars. RESULTS: Analysis by high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry identified cyanidin glycosides in all press residues, cyanidin 3-glucoside being prevalent in BC (1360.6 mg kg-1) and BT (1397.7 mg kg-1), and cyanidin 3-sophoroside in RM (349.2 mg kg-1) and RW (581.0 mg kg-1). Antioxidant capacity (AC), evaluated by ABTS (2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) assay, reducing power (RP) and α-glucosidase inhibitory potential (α-GIP) was higher in blackberry press residues. Total anthocyanin content was in good correlation with AC (r = 0.953; P < 0.05), RP (r = 0.993, P < 0.01) and α-GIP (r = 0.852, P < 0.15). CONCLUSION: This study has revealed the potential for valorization of juice production byproducts for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). Also, they can provide health-promoting effects beyond their general organoleptic acceptance in food product development. © 2014 Society of Chemical Industry