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

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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Abstract

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.

Item Type:	Article
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Jul 2008 10:48
Last Modified:	28 Dec 2016 12:46
URI:	http://ir.cftri.res.in/id/eprint/2056

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