Natural Purple foods offer Numerous Health Benefits

Jyoti Srivastava, Padma S Vankar

Abstract


Fruit and vegetable have been the source of many medicines in the pharmacopoeia. So much so that an industry has arisen selling plant extracts as health foods. The present study was carried out to evaluate the bioactive compounds in red and purple fruit and vegetables (Rubus fruticosus, VitisHYPERLINK “http:// en.wikipedia.org/wiki/Vitis_labrusca” HYPERLINK “http://en.wikipedia.org/wiki/Vitis_labrusca”labrusca, Ficus carica, Olea europaea, Punica granatum, DaucusHYPERLINK “http://en.wikipedia.org/wiki/Daucus_ carota” HYPERLINK “http://en.wikipedia.org/wiki/Daucus_carota”carota, Prunus Americana, Beta vulgaris, Brassica oleracea). Extraction of nine different foods in methanol yielded highest extraction in Ficus carica (fig) 44.95 %. This research studies showed high content of total Phenol in Brassica oleracea (purple cabbage) 122.355 mg /g GAE determined by the Folin-Ciocalteu reagent and total flavonoid content in Olea europaea (black olive) 60.097 mg /g QE. The antioxidant activities determined by the DPPH and FRAP methods, very high values of antioxidant activity were found in all intensely colored vegetables especially in red cabbage 84.96 % and 37.085 respectively. Values were very low in black olive 28.03% and 7.916.


Keywords


Pharmacopedia, Bioactive compound, Ficus carica, Brassica oleracea, Folin-ciocalteu, Olea europaea, Antioxidant activity, DPPH, FRAP

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