Polyphenol Composition and in Vitro Antioxidant Activity of Prunus Amygdalus as Affected by Sprouting
Keywords:â€” Prunus amygdalus, Free radicals, Antioxidant activity, DPPH
AbstractThe presence of natural antioxidant in plants is well known. Plant phenolics constitute one of the major groups of components that act as primary antioxidant free radical terminators. This paper reports for the first time the change in the antioxidative activity of methanolic extract of Prunus amygdalus as a result of sprouting. The amounts of total phenolics in the solvent extracts (methanol extract) were determined spectrometrically. From the analyses, methanolic extract of the peel/skin only had the highest total phenolic content (193 Î¼g GA/1000 Î¼g extract) and antioxidant activity (37%) using DPPH method. Increasing the concentration of the extracts resulted in increased antioxidant power for the extracts. Finally, a relationship was observed between the antioxidant potential and total phenolic levels of the extract of Prunus amygdalus.
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