Description
Abstract
Fruits and vegetable juices contain the naturally occurring vitamins and phytochemicals that are naturally prepared for the treatment of various cardiovascular diseases they have been reported to have potentials and protective effects from oxidative injury. To better understand their biological functions, the invitro radical scavenging activities of the various fruit juices including the scavenging of the free radicals (Hydrogen peroxide) and reducing power was also determined. These were evaluated along with Vitamin C. Both samples exhibited weaker scavenging activities against hydrogen peroxide (H2O2) scavenging activities as compared to vitamin C which is used as a positive control. The relative values (µg/100ml) were expressed in increasing order: Orange juice mixed fruit juice pineapple juice apple juice vitamin C by replacement titration. Samples also show weaker reducing power ability when compared to vitamin C. the relative values (µg/100ml) were expressed ion an increasing order: pineapple juice apple juice orange juice mixed fruit juice vitamin C by Oyaizu method. Thus, the data for representative values were presented as mean ± S.E.M. using one way analysis of variance (ANOVA). The value of P 0.05 was considered to be statistically significant. Therefore, the results of this work clearly indicate that fruits and vegetable extracts possess powerful antioxidant activity and can be used as an accessible source of natural antioxidants and a possible food supplement, with potential application in the pharmaceutical industry.
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