Introduction

In recent years there is an upsurge in the areas related to new development in prevention of disease especially the role of free radicals and antioxidants.  So it will be pertinent to examine the possible role of ‘free radicals’ in disease and ‘antioxidant’ in its prevention¹. Oxidation and production free radicals and reactive oxygen containing species (ROS) are an integral part of life and our metabolism². The ROS may play a causative role in a variety of disease including heart diseases, cancer and ageing, the role of antioxidants has received increasing attention. When mechanism of antioxidant protection becomes unbalanced by factors such as ageing, deterioration physiological functions may occur resulting in disease and accelerating ageing. However antioxidant supplements may be used to help the human body to reduce oxidative damage³ .

Addition of natural antioxidants can increase shelf life of food products containing fats and oils. In addition, natural antioxidants are safe and impart health benefits to the consumer⁴ .

Vitamin C chain breaking antioxidant competitively protects the lipoproteins from peroxyl radicals and also recycles vitamin-E⁵ . Carotene mainly present as colouring pigments in plants also function as potent antioxidants at a various levels. Anthocyanins display a wide range of biological activities including antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic activities⁶ .The total iron content of the normal adult is about 4 to 5g. Iron need increases during pregnancy, growth and lactation⁷. Antioxidant based drugs formulations for prevention and treatment of complex diseases like atherosclerosis, stroke diabetes, Alzheimer’s disease cancer etc⁸. Therefore our aim in this study is to evaluate antioxidant.

Material and Methods

Extensive survey and collection of Plant material in Melghat was carried out during time when the temperature was around 25⁰C at altitude 822 feet. Plant material was collected in air tight zip-lock polythene bags. Plants material deposited to laboratory.  Identification was done by using standard flora. For Antioxidant evaluation and for counting percentage of moisture content fresh as well as shade dried plant material (Leaves, fruit) was used. Evaluation was done by standard methods given by Thimmaiah⁹.

Result and Discussion

The estimated values of antioxidants were converted into 100 g presented in Table. I. The antioxidant activity varies considerably from plant to plant and also in fresh and dry material of same plant. The value of some antioxidants per 100 g increases after drying whiles the value of some decrease. Fresh leaves contain 360 mg ascorbic acid and fresh fruit contain 40 mg ascorbic acid, where as dry leaves and fruit shows 290 mg, 3660 mg ascorbic acid per 100g respectively (Graph I, Table I). The Recommended Dietary Allowance in children is 40 mg, in adult 45 mg and in pregnant and lactating women are 60 mg and 80 mg respectively¹⁰.

Dry leaves and fruit contain 125 mg, and 37.5 mg iron / 100 g  sample respectively (Graph II, Table I) The daily requirement of iron for children is nearly 15mg, adult males 18mg, and females during pregnancy and lactation requires 18mg and after the age of 51 years, females requires 10 mg. Fresh leaves and  fruit contain 400 mg, 560 mg phenol, where as dry leaves and fruit shows 1240 mg, 2600 mg phenols / 100 g sample (Graph III, Table I). Polyphenols are the most abundant antioxidant in the diet. Their total dietary intake could be as high as 1g per day^11-12.

Fresh leaves and fruit contain 20.296 mg, 19.355 mg anthocyanin ,where as dry leaves and fruit contain 21.234 mg, 19.061/ mg anthocyanin per 100 g sample (Table 1). The daily intake of anthocyanins in humans has been estimated at 180 – 215 mg/d in USA¹³. The fresh leaves contain10.43 mg lycopene and 5.24 mg carotene, where as the dry leaves contain 0.6709 mg lycopene and 6.36 mg carotene.

Graph 1: Estimation of ascorbic acid.   Click here to View graph

(Fresh=A₁– Leaves, B1 -Fruit; Dry=A₂-Leaves, B₂-Fruit)

Graph 2: Estimation of iron.   Click here to View graph

  (A-Leaves, B-Fruit)

Graph 3: Estimation of phenol.   Click here to View graph

(Fresh=A₁– Leaves, B₁ -Fruit; Dry=A₂-Leaves, B₂-Fruit)

Table 1: Antioxidants in Tinospora cordifolia.

Conclusion

The result suggests that plant taken for analysis contain significant levels of antioxidants and may serve as dietary sources of natural antioxidants for disease prevention and health promotion. Such analysis can confirm that plants can use as medicine in cosmetics, against cancer, heart diseases.

Acknowledgement

Authors are thankful to University Grant Commission for providing financial assistance and necessary facilities.

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