International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 3 (2019)

Determination of antioxidants and phenolic contents in curry and Tulsi leaves


Jigyasha Rajput

Leaves, an unavoidable component of plants are not a part of only accessories. They are loaded in pharma and nutraceutical properties and have even cosmetic uses. But from the ancient time herbal leaves like curry and tulsi leaves it is very common to pick up leaves from dishes and put aside before even knowing about its health benefits. They are completely loaded with phenols, flavonoids and different antioxidant and other properties. The essential advantages found in leaves is their therapeutic uses in different ailments are their safety besides being inexpensive, valuable and their easy availability. The requirement of the study was to know the important compounds present in leaves useful to human health. Proximate and chemical analysis of Murraya koenigii and Ocimum basilicum leaves was investigated. The result shows that moisture content (65%-67% and 85%-87%), ash content (9.5%-11% and 14.5%-15.5%), ascorbic acid (4mg-4.5mg and 3.5mg-4.5mg), TPC (total phenolic content) (1.266-1.267 and 1.265-1.269) and DPPH scavenging activity (50%-51.8% and 52%-53%).
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