ESTIMATION OF TOTAL ANTIOXIDANT ACTIVITY OF ASPARAGUS JNCEMOAC/A PRESERVES
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Date
2011
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Abstract
Traditional medicine all over the world is revalued by an extensive activity of research on different plant species. Plants
produce a lot of antioxidants to control the oxidative stress caused by sunbeams and oxygen, these can represent a source
of new compounds with antioxidant activity. Plants contain free radical scavenging molecules such as phenolic compounds,
vitamins, minerals and saponins which act against oxidative stress.
Shatavari racempsus) is a very important herb in ayurveda medicine. It is rich in many minerals like (iron, calcium.
Phosphorous, magnesium, manganese, zinc) and vitamins like (vitamin C, folate, thiamine). It is rich in shatavarins which are
steroidal saponins and racemofiiram an antioxidant. It is widely grown all over India and is exported to develop plant based
estrogens. The tribal community of India boils and consumes these fleshy roots; they also use the root and leaves for
treatmeiit of a wide array of ailments.
From the market survey conducted no products of Asparagus racemosus seemed to be available in the market. The root is
just used in ayurvedic preparations. The preserves developed were jam, jelly, squash and pickle. Jam, jelly and squash were
prepared using jaggery instead of sugar. The best selected variation was taken as standard and analyzed for its antioxidant
activity, phenolic content, iron and fibre content. Shelf life was analysed for the preserves using variations with class 1
preservatives as test group and standard with class II preservatives as control.
The results obtained showed that the mean scores of variations of jam, jelly, squash obtained were highest for variation III
made by root to jaggery in the ratio 1:1 and pickle variation II. Antioxidant activity of Asparagus racemosus in different
cooking methods were analysised: result as follows, A sp a ra ^ racemOstis sm\.€A for 10 minutes in 10 ml of oil gave the
highest total antioxidant activity as 217.8pg/g, whereas by steaming process 168.81pg/g, boiled Asparagus racemosus
showed 164.4pg/g. Asparagus racemosus in raw form showed 161.76pg/g. Total antioxidant activity of developed preserves
from Asparagus racemosus revealed that pickle 577.3p^g had the mdximum antioxidant activity tailed by jam 287.5|iig/g, jelly
lOOpg/g and squash 80pg/g. The phenolic content of the analyzed preserves developed from Asparagus racemosus showed
that jam 160mg/g had the utmostvalue followed by pickle 141.75mg/g, jelly 139.52mg/g and squash 133.75mg/g. The amount
of iron present in developed preserves from Asparagus racemosus exhibited highest iron content for pickle as 5.09mg/l OOg,
compared to jam 2.57mg/100g, squash 1.64mg/100g and jelly 1.64mg/100g. Amount of fibre estimated presented the following
results, pickle had the maximum value 7.12g, tailed by jam 4.12g squash and jelly had the same fibre content 0.03g.