Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2056/
http://dx.doi.org/10.1080/09637480120092134 |
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| Title |
Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.
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| Creator |
Ravindra, P. V.
Narayan, M. S. |
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| Subject |
04 Carrot
32 Antioxidants |
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| Description |
Antioxidant properties of water-soluble anthocyanin obtained from the carrot (Daucus carota) callus cultures were evaluated by the estimation of the amount of hydroperoxide formed by the autoxidation of linolenic acid at pH 2, 4 and 7. A major anthocyanin, cyanidin-3-lathyroside, was isolated and the antioxidant property was compared with malvidin, peonidin delphinidin and alpha-tocopherol. The malvidin, peonidin and delphinidin were obtained from grapes, Chinese mustard and egg-plant. At pH 2 and 4 the anthocyanin was better than malvidin and peonidin. The results indicate that anthocyanin obtained from carrot showed an antioxidation activity stronger than malvidin, peonidin and alpha-tocopherol, and weaker than delpinidin at pH 2, 4 and 7 by the linolenic acid auto-oxidation system.
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| Date |
2003
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2056/1/International_Journal_of_Food_Sciences_and_Nutrition_54%285%29_Sep2003_349-355.pdf
Ravindra, P. V. and Narayan, M. S. (2003) Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture. International Journal of Food Sciences and Nutrition, 54 (5). pp. 349-55. ISSN 0963-7486 |
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