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Author: search.filters.author.Mandal, PalashSubject: search.filters.subject.Antioxidant

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    Deterioration of Antioxidant and Antidiabetic Activity of Seven Taruls Through Boiling
    (University of North Bengal, 2014-03) Ghosal, Mitali; Kalwar, Premlata; Mandal, Palash
    The underground edible rhizomes and tubers are commonly known as "Taruls' in Darjeeling Himalaya and are mostly available during winter season. These vegetables are consumed as raw or processed through boiling for making them more palatable by local people of Darjeeling Himalaya. The methanolic extracts of raw and boiled (ten minutes) taruls were screened for their in vitro antioxidant potential by DPPH and ABTS' free-radicals, reducing power, metal chelating. nitric oxide, superoxide, hydroxyl radical scavenging capacity and anti-lipid peroxidation assays along with measuring in vitro antidiabetic activity by a-glucosidase and a-amylase inhibition. Our present study demonstrated that in majority of experimental assays, the performance of Dioscorea alata (ghar tarul) was best followed by Ipomoea batatas (red and white cultivar of sakarkanda) and D. hamiltonii (ban tarul), which showed stronger free-radical scavenging activity, high degree of different polyphenol content as well as antidiabetic capacity except for the iron-induced metal chelation where Sechium edule (squash-jara) was excellent performer. Therefore it can be stated that the extracts of different taruls might help in preventing or slowing the progress of various oxidative stress induced diseases. Our study also showed that in every antioxidant assays the scavenging activity reduced with boiling. As boiling decreases bioactive potency, it can be suggested that some alternative strategies should be developed during post-processing through which valuable phytochemicals of taruls might be preserved.
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    ItemOpen Access
    In vitro antioxidant activity of two edible Timbur fruits of Darjeeling Himalaya
    (University of North Bengal, 2010-03) Ghosal, Mitali; Mandal, Palash
    Frec radicals are implicated for many chronic, painful and near-fatal diseases including Diabetes mellitus, arthritis, cancer, apoptosis, neurodegenerative disorders etc. In treatment of these discases, antioxidant therapy has gained an utmost importance and current rescarch is now directed towards finding naturaly occurring antioxidants of plant origin. Edible Timburs namely Zanthoxylum acanthopodium DC. and Litsea cubeba (Loureiro) Persoon are traditionally usced as spices in different Nepali recipes. In the present study, the fruits of these plants were extracted with aqucous methanol (1:4) to examinc the in vitro antioxidant property, phenol content and phytochemical constituents. The scavenging activities on DPPH free radicals, superoxide anions and per-oxidized lipid molecules were determined as well as the flavonoid and phenolic constitucnts of the extracts. The extracts exhibited significant scavenging activity towards DPPH free radicals and high anti-lipid peroxidation values duc to the presence of relatively high total phenol contents. Also, these spices contain a vast array of different phytochemicals in their dry form. These results suggest that both Zanthoxylum acanthopodium and Litsea cubeba fruits are endowed with antioxidant phytochemicals and could serve as basal ingredients for nutraceutical formulations.