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. 5, Issue 1 (2020)

in Vitro free radical scavenging potential of sap of Borassus flabellifer


Mohammed Abdul Samad, Dr. R Padmavathi, Anjana Sushma Dixith, Kammari Shirisha

The present investigation was intended to assess the in vitro free radical scavenging potential of fresh sap of Borassus flabellifer. The different parts of the plant are broadly utilized for their restorative properties. In the present study, the in vitro antioxidant activity of sap of Borassus flabellifer was estimated with different concentrations (10, 25, 50, 75 and 100 μg/ml) dissolved in methanol by reducing power method and total antioxidant capacity assay. The results obtained were good compared with the standard drug ascorbic acid. The outcome of the study demonstrated that sap of Borassus flabellifer displayed significant antioxidant activity.
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