ANTIOXIDANT POTENTIAL OF GUNDRUK - AN ETHNIC FOOD OF SIKKIM
Journal Title: Mintage journal of pharmaceutical and medical sciences - Year 2018, Vol 7, Issue 6
Abstract
Aim: Gundruk is one of the ethnic foods of Sikkim. Ethnic group in Sikkim believe that gundruk is a good appetizer and keeps their body fit and promotes health. In view of this belief it was thought worthwhile to evaluate antioxidant potential of gundruk. Material & Methods: In vitro antioxidant activity of gundruk was measured by superoxide anion generation with the help of xanthine-xanthine oxidase assay, linoleic acid peroxidation assay and by DPPH photometric assay as well as by ABTS radical scavenging assay, hydroxy radical scavenging assay and nitric oxide radical scavenging assay. At the same time total antioxidant capacity of gundruk was determined by phosphomolybdenum method and by ferric reducing power (FRP) method. Anti-oxidant compounds like polyphenol, ascorbic acid, flavonoids and carotenoid were also estimated in gundruk. Results: Results showed that gundruk has strong antioxidant activity which was due to its high content of polyphenol. Conclusion: The belief that gundruk keeps body fit and promotes health may have relation with antioxidant activity of gundruk.
Authors and Affiliations
Prasenjit Mitra, Prasanta Kumar Mitra, Tanaya Ghosh
Keywords
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