A STUDY ON EVALUATION OF ANTIOXIDANT POTENTIAL OF RAISINS (VITIS VINIFERA L)

Abstract

Raisins (Vitis vinifera L.) are favored because of their distinct, delightful flavor, high nutritional content, and capacity to lower the risk of numerous severe and chronic illnesses. Most of the biological effects of raisins are associated to the antioxidant activity due to the presence of polyphenols and flavonoids. Hence, in the current study we aimed to evaluate antioxidant potential of commercially available raisins (Vitis vinifera L). The raisins were subjected to solvent extraction with double distilled water. The free radical scavenging activity of the aqueous (aq.) raisin extract and standard ascorbic acid were investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. Results revealed that aq. raisin extract exhibited DPPH radical scavenging activity with an IC50 value of 88.35µg/mL in comparison with the standard ascorbic acid with an IC50 value of 54.65µg/mL. Furthermore, total phenolic quantity was found to be highest (65.82 mgGAE/g extract) in aq. raisin extract when compared with total flavonoid quantities (42.61mgQE/g extract). In conclusion, raisins possess antioxidant activity due to presence of considerable quantities of phytochemicals such as phenolic compounds and flavonoids. Hence, raisins play a pivotal role in human diet and positively influence the human health.