Evaluation of Free Radical Scavenging  Activity of Sauce and Formulation of Tamarindus indica (L.) And Prunus domestica (L.) Fruits

Authors

Zulnoreen Sarfaraz, Department of Botany, Government College Women University Sialkot, PakistanFollow
Mehmooda Munazir, Department of Botany, Government College Women University, Sialkot, PakistanFollow
Mubashrah Munir, Department of Biological Sciences, University of Veterinary and Animal Sciences, Lahore, PakistanFollow
Asma Ahmed, Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, PakistanFollow
Rehana Badar, Department of Biological Sciences, Superior University Lahore, PakistanFollow
Ayesha Tahir, Department of Botany, Government College Women University Sialkot, PakistanFollow

Abstract

The formulation and sauce of Tamarindus indica  (L.) and Prusnus  dometica (L.) are very popular recipes across globe. But, not even a single study existed on free-radical scavenging activity (FRSA) of afore-mentioned recipes. So, the present study was designed to bridge this gap of information. The FRSA of individual samples were also determined and compared with that of combinations of both. The highest value for FRSA among all samples was that of T. indica (158.9732 ± 12.658 % at 100 μg ml^-1). It was followed by that of individual extract of P. domestica fruit (96.647 ± 0.554 %). The percent FRSA of both combinations was less than that of individual sample extracts. The highest SA recorded was 93.886 ± 0.471 % and 77.64 ± 16.391 % respectively. The fruit length was 10.18 ± 0.34 cm and 4.7 ± 0.2 cm for T. indica  and P. domestica  respectively. The width of fruit was 1.6±0.3 cm and 4.55 ± 0.12 cm for T. indica  and P. domestica  respectively. The weight of fruit was 7.2 ± 0.6 g and 44.8 ± 0.37 g for T. indica  and P. domestica  respectively, Pulp weight was 48 ± 0.43% and 94.58±0.352% for T. indica  and P. domestica  respectively. The stone weight was 30 ± 0.421 % and 5.42±0.224  %  for T. indica  and P. domestica  respectively. The values of squared R reflected that there was a strong correlation between the concentrations and percent SA for all the studied samples (p < 0.05) with values of R² 0.896 and 0.946 in case of T. indica and P. domestica extracts respectively and 0.980 and 0.875 for sauce and formulation respectively. It was concluded that the mixture of both ingredients has considerable potential for scavenging free radicals.

Article History

Received: Oct 22, 2022; Accepted: Dec 24, 2022; Published: March 30, 2023

Recommended Citation

Sarfaraz, Z., Munazir, M., Munir, M., Ahmed, A., Badar, R., & Tahir, A. (2023). Evaluation of Free Radical Scavenging  Activity of Sauce and Formulation of Tamarindus indica (L.) And Prunus domestica (L.) Fruits, Journal of Bioresource Management, 10 (1).