Comparative Study of Antioxidant Nature in Curry Patta, Garlic, Onion, Ginger and Turmeric Herbal Plants

Abstract

Antioxidant compounds suppress the free radicals generated in our body due to different biol. functions. Generally grains, fruits, vegetables are considered primary sources of naturally occurring antioxidants but some herbal spices like garlic, curry patta, ginger are also source of antioxidant. Antioxidant compounds are found in the extracts or essential oils of the plants. Essential oils contain terpenes, alcs., esters, aldehydes, ketones and phenolic compounds which are responsible for antioxidant, antimicrobial and antihistaminic properties. In the present study essential oils and extracts of curry patta, garlic, onion, ginger and turmeric were taken. Enzymic and non-enzymic antioxidant activities were determined in extracts of these selected herbal plants. Estimation of antioxidant activities were carried out by β-carotene bleaching method, thiocyanate assay & deoxyribose assay methods. All plant essential oils showed antioxidant activity at low and moderate concentration in thiocyanate assay. The maximum antioxidant nature was shown by chakotra followed by pine apple and curry patta. In deoxyribose assay all plant essential oils showed antioxidant activity at lower concentration Curry patta showed the maximum activity followed by chakotra and pine apple. In β-carotene bleaching method, Chakotra essential oils showed maximum antioxidant activity.