INFLUENCE OF RIPENING ON ANTIOXIDANT ACTIVITY OF CELL WALL POLYSACCHARIDES IN PRUNUS ARMANIACA LINN.
AbstractCell wall polysaccharides have been of great importance to society and mankind over the years. In the present study Cell wall polysaccharides were extracted from different stages viz- Immature green, mature green and ripe stages of Prunus armaniaca Linn. A decrease in the yield of pectin was observed during ripening.The pectin Extracted from various stages of fruit ripening was further analysed for in vitro antioxidant activity by different assays. During the ripening of fruit it was seen than the pectin extracted showed increase in total antioxidant, reducing power and scavenging of hydrogen peroxide which can be related to galacturonic acid content by further studies and can be explored as a novel potent antioxidant.
Article Information
26
2082-2085
564KB
1433
English
IJPSR
Aprajita Bhardwaj*, Naveen Singhal , Satish Verma , Somya Srivastava and Kiran Tripathi
Lecturer, Department of Biochemistry, Sai Institute of Paramedical & Allied Sciences, Woodland House, Subhashnagar chowk, Mohabbewala, Dehradun- 248 001, Uttarakhand, India
02 March, 2012
17 April, 2012
24 June, 2012
http://dx.doi.org/10.13040/IJPSR.0975-8232.3(7).2082-85
01 July, 2012
Download