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Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.

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Relation http://ir.cftri.com/2056/
http://dx.doi.org/10.1080/09637480120092134
 
Title Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.
 
Creator Ravindra, P. V.
Narayan, M. S.
 
Subject 04 Carrot
32 Antioxidants
 
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.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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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