Biochemical Assays of Crude and Purified Oxycarotenoid Extracts Isolated from Coriander Leaves and their Effect on Oxidative Stability of Oils by Rancimat Assay

Sherena P. A., Annamala P. T., Mukkadan J. K., Dinesha Ramadas

Abstract


Antioxidants are important substances in the fight against the damage done by free radicals that are produced by oxidative stress. Antioxidants are available in various forms as dietary supplements/synthetic forms. Because of their toxicity and side effects, the extensive use of many of these synthetic antioxidants is ruled out. Most nutritionist agrees that, the natural food is the best source of antioxidants. Dietary antioxidants have the ability to scavenge free radicals, acts as chain inhibitors and metal chelators and thereby prevent or retard chronic health diseases. In the present study, coriander leaves were selected as the dietary source because of carotenoid content and described their extraction, saponification and isolation process of oxycarotenoid concentrate. The assessment of both crude extract and isolated oxycarotenoid extract was also described for its effective antioxidant activity by different model systems such as hydroxyl radical, DPPH, Ferric ion reducing activity, Ferrous ion chelating activity, Lipid peroxidation and SOD activity. Oxidative stability of oils was also assessed by Rancimat study. The results showed that the crude and purified extracts of coriander leaves could act as better antioxidant to prevent the toxicity and also proved that the purified extract showed more antioxidant activity when compared to the crude extract. The estimated IC50 values of purified extracts in model systems such as DPPH, hydroxyl radical and superoxide activity were 14.06 μg/ml, 39.79 μg/ml, 37.57 μg/ml, respectively. It was found to be significantly inhibited the lipid peroxidation by FeSO4–Ascorbic acid system with IC50 values at 71.4 μg/ml. The oxidative stability of oils was increased from 4.31 h to 6.05 h and 4.31 h to 7.03 h by the addition of crude and purified extracts of coriander leaves, respectively. These results showed that that coriander leaves could be used as the dietary source of antioxidants.

Keywords: coriander leaves, oxycarotenoid, antioxidant, flash chromatography, rancimat

Cite this Article Sherena PA, Annamala PT, Mukkadan JK, et al. Biochemical Assays of Crude and Purified Oxycarotenoid Extracts Isolated from Coriander Leaves and their Effect on Oxidative Stability of Oils by Rancimat Assay. Research & Reviews: A Journal of Biotechnology. 2018; 8(1): 1–10p. 


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