Natural Purple foods offer Numerous Health Benefits

Authors

  • Jyoti Srivastava Advance Institute of Biotech & Paramedical Sciences, Naramau , Kanpur
  • Padma S Vankar Facility for Ecological and Analytical Testing, Indian Institute of Technology, Kanpur 208016 India.

Keywords:

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

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.

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Published

2018-10-26

How to Cite

Srivastava, J., & Vankar, P. S. (2018). Natural Purple foods offer Numerous Health Benefits. Journal of Drug Discovery and Development ( ISSN:2581-6861), 1(1), 30-36. Retrieved from http://www.medicaljournalshouse.com/index.php/JDrug-Discovery-Development/article/view/51

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Vol. 1 No. 1 (2017): Journal of Drug Discovery and Development

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