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Antioxidant properties and stability of aegle marmelos leaves extracts

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Abstract

Aegle marmelos (AM) leaves were extracted with methanol (ME), ethanol (EE), water (WE) and analyzed for antioxidant activities by DPPH radical scavenging method, reducing power and in vitro inhibition by Fenton’s reagent—induced oxidation of lipid system. Stability of extracts to pH (4, 7 and 9) and temperature (100 °C, 15 min.) was studied. The three extracts showed varying degree of efficacy in each assay in a dose dependent manner. The inhibition of MDA formation in Linseed oil by EE (47%) was significantly (P < 0.05) higher than WE (28%) and ME (23%) but less than α- Tocopherol (80%). WE showed maximum stability to high temperature. The antioxidant activity of EE at pH 4 was significantly higher (P < 0.05) compared with WE and ME. At pH 7, the antioxidant activity of all the three extracts remained unchanged. Data indicates that potential exists for the utilization of Aegle marmelos as a natural antioxidant.

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Acknowledgment

The authors thank the Department of Science and Technology, New Delhi, India. for the financial assistance. (Project no. SR /SO/HS- 21/ 2004)

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  1. Department of Studies in Food Science and Nutrition, University of Mysore, Mysore, 570006, India

    Vanitha P. Reddy & Asna Urooj

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  1. Vanitha P. Reddy
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  2. Asna Urooj
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Correspondence to Asna Urooj.

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Reddy, V.P., Urooj, A. Antioxidant properties and stability of aegle marmelos leaves extracts. J Food Sci Technol 50, 135–140 (2013). https://doi.org/10.1007/s13197-010-0221-z

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