Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of India

Indigenous fruits such as jambhul, wood apple and vegetables viz., ambadi, ambat chukka were extracted with methanol and analyzed for Total Phenolic Content (TPC), total flavonoid content, ascorbic acid, anthocynin and antioxidant capacity such as ABTS, DPPH and FRAP assay. Total flavonoid content and total monomeric anthocynin were found only in jambhul i.e., 227.38 mg/g CE/g DW, 27.40 mg/g as cyn-3-glucoside as equivalent DW respectively. Increased TPC was observed in the order: jambhul>ambadi>wood apple>ambat chukka. Higher ascorbic acid was observed in order of: jambhul>ambadi>ambat chukka>wood apple. The antioxidant potential of above fruits has been rated in the order: jambhul>wood apple>ambadi>ambat chukka by DPPH and FRAP assay and for ABTS assay Jambhul>ambadi>wood apple>ambat chukka.