Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.)

Autor:	Babasaheb Bhaskarrao Borse, L. Jagan Mohan Rao, Kulathooran Ramalakshmi, B. Raghavan
Rok vydání:	2007
Předmět:	Antioxidant Murraya biology Silica gel medicine.medical_treatment Curry leaf General Medicine biology.organism_classification food.food Analytical Chemistry chemistry.chemical_compound food Rutaceae chemistry medicine Acetone Organic chemistry Methanol Oleoresin Food science Food Science
Zdroj:	Food Chemistry. 100:742-747
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2005.10.033
Popis:	Oleoresin of curry leaves (Murraya koenigii Spreng.), obtained using acetone, was evaluated for its antioxidant activity using a β-carotene–linoleic acid model system along with the other extracts obtained using methanol, water and volatile oil. The oleoresin showed maximum activity of 83.2% at 100 ppm among all other extractives in comparison to a synthetic antioxidant, namely, butylated hydroxy anisole which exhibited 90.2% activity at the same concentration. The methanol and water extracts showed activities of 16.7% and 11.3%, respectively, at the same concentration. The volatile oil showed negligible (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4fd46535e1a2ef6be9cc58dbc1fddad3 https://doi.org/10.1016/j.foodchem.2005.10.033 Zobrazit plný text záznamu Full Text from ScienceDirect