Vol. 9, Issue 5 (2020)

Author(s):
Ashish Saini, Anurag Pandey, Sanjita Sharma, Umesh S Suradkar, Yellamelli R, Ambedkar Priyanka Meena, Ravi Raman and Asman S Gurjar

Abstract:
In the present study several type of biochemical test (Antioxidant ability assays, Total phenol content (TPC), Total flavonoid content (TFC), Ferric reducing antioxidant power (FRAP) assay, Reducing power assay, DPPH free radical scavenging assay, Superoxide anion radical scavenging activity, Hydrogen peroxide scavenging assay, Nitric oxide radical scavenging assay and 2, 2′-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid (ABTS) were exercised to assess antioxidant activity of rosemary and betel leaves extract combination (RE+BE) in 1:1 ratio. The result indicated that combination of RE+BE exhibited high antioxidant ability assays (326.06±13.37 μg ascorbic acid), TPC (196.55±4.63 mg of gallic acid (GAE)/g), TFC (23.61±4.95 mg rutin/g), FRAP ranging from 68.20±2.25 to 8.58±1.79 μm Fe (II)/g, Reducing power assay was found from 44.72±0.04 to 8.44±0.05 mg AscAE/g and IC50 value of RE+BE combination for DPPH, Superoxide anion radical scavenging activity, Hydrogen peroxide scavenging assay, Nitric oxide radical scavenging assay and ABTS was found 28.39±2.17, 17.50±1.61, 28.54±3.35, 57.74±2.47 and 53.97±5.46 respectively. It can be concluded that combination of rosemary and betel leaves extract could be use as antioxidants in food industry to prevent the issue of lipid oxidation and rancidity.