Overall, the edible plants were observed to display a high antioxidant potential with starch hydrolase inhibitory properties, which were beneficial in their being recognized as functional food.

A B S T R A C TThe total antioxidant capacity of Pinus gerardania, or Chilgoza and the presence of antioxidant compounds which typically exist in pine nuts were quantified. Oxygen radical absorbance capacity assay, ferric reducing antioxidant power, and the 2, 2-diphenyl-1-picrylhydrazyl (DPPH•) and 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) radical cation scavenging assays were conducted on dichloromethane, ethanol, ethyl acetate, hexane, methanol and water extracts of Chilgoza. The water and dichloromethane extracts displayed the highest antioxidant activity across all assays. Antioxidant compounds such as gallocatechin, catechin, lutein, lycopene, caretenoids and tocopherols were present in all extracts.Gallocatechin had the highest presence out of all the compounds. Its amounts present in the water and dichloromethane extracts were 64.9 and 56.9 µg per gram fresh weight (µg/g), respectively. The total carotenoid contents in the water and dichloromethane extracts were 14.72 and 14.26 µg/g, respectively, while the total tocopherol contents were 1.05 and 2.53 µg/g, respectively.

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The total antioxidant capacity of Brassica nigra seeds (Black Mustard Seeds) and the presence of phenolic compounds which are known to exist in seeds of this family were quantified. Oxygen radical absorbance capacity assay, ferric reducing antioxidant power, and the 2, 2-diphenyl-1-picrylhydrazyl and 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assays were conducted on dichloromethane, ethanol, ethyl acetate, hexane, methanol and water extracts of the seeds. Water and ethanol extracts displayed the highest antioxidant activity.Phenolic compounds which have been known to demonstrate antioxidant properties such as catechin, epicatechin, gallic acid, myricetin, quercetin and rutin were present in all extracts.

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