Antioxidant potential in seed meal of different Indian mustard genotypes
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Authors
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Nisha Kumari
Department of Chemistry and Biochemistry CCS Haryana Agricultural University, Hisar-125004 (Haryana), India
Author
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Ram Avtar
Department of Genetics & Plant Breeding CCS Haryana Agricultural University, Hisar-125004 (Haryana), India
Author
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Bunty Sharma
Department of Chemistry and Biochemistry CCS Haryana Agricultural University, Hisar-125004 (Haryana), India
Author
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Bunty Sharma
Department of Chemistry and Biochemistry CCS Haryana Agricultural University, Hisar-125004 (Haryana), India
Author
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Naresh Thakral
Department of Genetics & Plant Breeding CCS Haryana Agricultural University, Hisar-125004 (Haryana), India
Author
Keywords:
Antioxidant activity, DPPH free radical, Fe2+ chelating activity, Indian mustardAbstract
Indian mustard [Brassica juncea (L.) Czern & Coss.] is a valuable source of antioxidants. Total antioxidant
activity alongwith Fe2+ chelating activity and radical scavenging activity in methanolic extracts of seed meal was
determined in ten different genotypes. The methanolic seed meal extract exhibited a concentration and genotype
dependent elimination of DPPH free radical. All the genotypes showed about 50 % inhibition in 3 mg of dry seed
meal. As the concentration of seed meal increased, there was corresponding increase in eradiction of free
radical. The highest antioxidant activity (22.45 mg/g) and Fe2+ chelating activity (36.00 %) was observed in the
genotype LES-51. The Fe2+ chelating activity varied from 20.53 % (LES-50) to 36.00 % (LES-51).
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