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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP
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    Abstract - Issue Jan 2020, 41 (1)                                     Back


nstantaneous and historical temperature effects on a-pinene

Phytochemical, antioxidant investigations and fatty acid composition of Lepidium sativum seeds

 

V. Kumar1,3, V. Tomar2,3, S.A. Ranade1,3 , H.K. Yadav1,3 and M. Srivastava2,3* 

 

1Genetics and Plant Molecular Biology Division, CSIR-National Botanical Research Institute, Lucknow-226 001, India

2Phytochemistry Division, CSIR-National Botanical Research Institute, Lucknow-226 001, India

3Academy of Scientific and Innovative Research, Ghaziabad-201 002, India

*Corresponding Author Email : m.srivastava@nbri.res.in

Paper received: 02.04.2019??????? ?????????????????????????????????????? Revised received: 14.08.2019? ??????????? ????????????????????? Accepted: 01.10.2019

 

Abstract

Aim: The aim of the present study was to characterize Lepidium sativum seed for phytochemicals, fatty acid composition and antioxidant properties.

Methodology: Extraction of phytochemicals in different solvents, estimation of phenolics and flavonoids, physio-chemical properties, antioxidant assay by DPPH method was carried out. Seed oil content was determined by modified cold percolation extraction method and TD-NMR, followed by fatty acid compositional analysis using GLC.???     

Results: The perusal of data revealed that the total oil content varied from 21.36% to 24.38%, and the major fatty acids identified were linolenic acid (24.447%) followed by oleic acid (24.413%) and palmitic acid (12.278%) . Physio-chemical and phytochemical characteristics were estimated for useful functional properties and markers viz. alkaloids, sugar and proteins. L. sativum seeds exhibited high antioxidant potential (0.063mg ml-1) compared to standard compounds such as ascorbic acid, rutin and quercetin.     

Interpretation: This study signifies the value of seed phytochemicals for its utilization in natural products as functional foods.       

Key words: Antioxidants, Fatty acids, Lepidium sativum, Phytochemicals, TD-NMR

 

 

 

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