The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO2/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical‐scavenging activities.

The antioxidant activities of vidarikand (Pueraria tuberosa), shatavari (Asparagus racemosus) and ashwagandha (Withania somnifera) extracts (aqueous and ethanolic) were evaluated and compared with BHA using β-carotene bleaching assay, DPPH assay and Rancimat method. Phenolic contents of ethanolic extracts of herbs were high compared to their aqueous extracts. The ethanolic extracts showed more antioxidant activity (β-carotene-linoleic acid model system) than their aqueous counterparts. In DPPH system also, ethanolic extracts were superior to that of aqueous extracts. The ethanolic extracts of the herbs were more effective in preventing the development of the peroxide value and conjugated diene in ghee compared to their aqueous extracts. Ethanolic extracts of herbs showed the higher induction period as compared to their aqueous counter parts in the Rancimat. Antioxidant activity of the herbs decreased in the order vidarikand > ashwagandha > shatavari. Thus, the ethanolic extract of vidarikand was having the maximum antioxidant activity among all the herbs.

No abstract

No abstract

Betalains have potential as the natural colourant and functional food with pharmaceutical purposes in food applications. The total betalain content of Basella rubra L. grown at Kalaburagi region is evaluated for the first time. The present study is carried out to determine the pigment stability and antimicrobial activity of fruits of Basella rubra. Total betalain content of fruits was evaluated and it was found to contain a high amount of 48.15 mg betacyanins and sparing amount of 2.53 mg betaxanthins and total betalains account for 50.69mg/100g of fresh fruit pulp. The influence of different additives on the colour stability of pigment was evaluated. More than 80% pigment colour is stable in the presence of 5% sucrose at 4 °C under dark condition. The betalain extract of Basella rubra L fruits showed significant antimicrobial activity against S.typhi, Aspergillus flavus, Microphomia fungi and Rhizopus stolonifer. It is for the first time that the total betalain content and anti-microbial activity of Basella rubra cultivar grown in Hyderabad Karnataka region of Karnataka, India is reported.