Changes in antioxidant content in selected cultivars of safflower (Carthamus tinctorius L.) leaves during different stages of maturity
CHANGES IN ANTIOXIDANT CONTENT IN SAFFLOWER LEAVES AT DIFFERENT STAGES OF MATURITY
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Authors
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E SUNEEL KUMAR
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, Telangana State
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APARNA KUNA,
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, Telangana State
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P PADMAVATHI
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, Telangana State
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CH V DURGA RANI
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, Telangana State
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SUPTA SARKAR
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, Telangana State
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M SOWMYA
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, Telangana State
Keywords:
Antioxidant, Cultivars, Leaves, SafflowerAbstract
The antioxidant content in the safflower (Carthamus tinctorius L.) leaves was estimated during 30, 50, 70 and 90 days in selected spiny (Manjira, TSF-1 and Annigeri-1) and non-spiny (NARI-6) cultivars. The total carotenoid content was highest during the 30th day in all the four cultivars ranging from 7122.56 - 14892.80µg/100g, while it was lowest during 70th day ranging from 1476.00 - 4066.40µg/100g. Ascorbic acid content was highest during 50th day in Annigeri-1 and Manjira, whereas it was highest on 70th day in NARI-6 variety. The results also indicate that TSF-1 is a poor source of ascorbic acid when compared to Annigeri-1, Manjira and NARI-6. The DPPH (1, 1- dipheny l- 2-picryl-hydrazil) scavenging activity and total flavonoids of safflower leaves were higher at 30th day while superoxide anion activity and total phenolics were higher at later stages. Stage of maturity has a remarkable influence on the antioxidant content ofsafflower leaves. However, consumption of the safflower leaves at any stage of maturity provides antioxidants in the diet through various mechanisms.
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