https://orcid.org/0000-0001-5077-1493
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Abstract
The studies analyze the efficiency of Catharanthus alba and Catharanthus roseus cultivars as a natural antioxidant measuring antioxidant potential through two methods. In the first method, antioxidant activity was estimated through the sunflower oil model system in which the Peroxide value (PV) and Thiobarbituric acid (TBA) tests were performed. While in the second method, antioxidant activity estimation is done through the assay method in which 2, 2- Diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging method and ammonium thiocyanate method has been performed. The thermal stability of the leaves & flowers of Catharanthus alba and Catharanthus roseus were analyzed by mixing of powdered medicinal plant and sunflower oil. Further results indicate the higher antioxidant activity of flower Catharanthus alba as compared to flower Catharanthus roseus. Relatively among the leaves, Catharanthus roseus demonstrated slightly higher antioxidant potential than the leaves of Catharanthus alba. The antioxidant activity of Catharanthus alba (Flower)> Catharanthus roseus (Flower)> Catharanthus roseus (leaves)> Catharanthus alba (leaves) has been reported. The dehydrated powders of leaves and flowers of Catharanthus alba and Catharanthus roseus have shown good antioxidant activity at 0.5% level in sunflower oil while increase in concentration up to 1% and 1.5% does not show enhanced antioxidant activity in sunflower oil. The flowers and leaves of both cultivars of Catharanthus have shown good thermal stability when heated at 80 °C continuously for 24 h considering all the parameters with statistical significance of (p ≤ 0.001).
Graphical Abstract
PUBLIC IMPACT STATEMENT
The observation of the experiment reflects efficiency of Catharanthus species as a source of natural antioxidant. Two methods were employed to measure the antioxidant potential of two cultivars of Catharanthus. In the first method, antioxidant activity was estimated through Peroxide value and Thiobarbituric acid test. While in the second method, DPPH radical scavenging and ammonium thiocyanate method has been performed. Thermal stability of the flowers and leaves of the medicinal plant was also analysed by mixing 0.5,1.0 and 1.5 concentrations in sunflower oil. The findings of study depict that the flowers and leaves of Catharanthus alba and Catharanthus roseus exhibit good potential as natural based antioxidants to inhibit peroxidation induced by lipids. The order of antioxidant potential was found to be Catharanthus alba (Flower)> Catharanthus roseus (Flower) > Catharanthus roseus (Leaves) > Catharanthus alba (Leaves) when it was analyzed by 2, 2- Diphenyl- 1-picrylhydrazyl (DPPH) and linoleic acid peroxidation method. The leaves and flowers of Catharanthus alba and Catharanthus roseus exhibit good potential as natural-based antioxidants to inhibit peroxidation induced by lipids. They can replace the use of synthetic antioxidants.
Acknowledgment
The authors thank the Director and Head of the Department of Cereals and Pulses Technology for providing DFRL (DRDO) lab facilities.
Author contributions
Conceptualization, Y.K.A., R.B.S., K.D., S.M., and P.S.; methodology, Y.K.A., R.B.S., A.T., S.R.; software, M.K; validation, S.T., S.M., P.S.; formal analysis, S.M and J.A. ; investigation, S.M and P.S.; resources, M.K., S.T., data curation, A.T. and J.A.,.; writing—original draft preparation, Y.K.A., R.B.S., K.D.; writing—review and editing,; supervision, Y.K.A., R.B.S., S.M., P.S ; project administration, S.M., S.R., and P.S ; funding acquisition, P.S All authors have read and agreed to the published version of the manuscript.
Disclosure statement
No potential conflict of interest was reported by the author(s)
Additional information
Notes on contributors
Yogesh Kumar Awasthi
Yogesh Kumar Awasthi is Gold medalist in B.Sc. Food Technology and completed his M.Sc. from BHU. He qualified ASRB NET-I 2017 in Food Science and Technology. He is currently working as Assistant Professor in the Department of Food Technology, SALS, Uttaranchal University, Dehradun.
RenuB. Sharma
Renu B. Sharma is currently working as Assistant Professor and Head of the Department of Food Technology in Dev Bhoomi Uttarkahnd University, Dehradun. She is First position holder of Uttarakhand Technical University for her M.Sc Food Technology (2013- 2015) and she completed her dissertation work from Defence Food Research Laboratory (DRDO) Mysore, Karnataka. She also won Young Scientist Award by International Institute for Technical teachers (22nd May 2021).
Sarvesh Rustagi
Sarvesh Rustagi is Associate Professor in Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India. He completed B.E (Biotechnology), M.Tech (Biotechnology with Spez. Food Technology) and Ph.D. (Food Technology). He also qualified Nationalized exam like GATE (Biotechnology) and NET (Food Technology). He is specialized in Food Biotechnology and Food Engineering. He has published papers in International & Indian Journals (Scopus). He is member of Association of Food Scientists and Technologists (India). He also won Young Scientist Award by Govt. of Uttarakhand.
Arti Thakur
Arti Thakur is working as Assistant Professor in Department of Botany in Shoolini Institute of Life Sciences and Business Management (SILB), H.P., India. Her specialization is Plant physiology and Biodiversity.
Mehak Katyal
Mehak Katyal is working as Assistant Professor in Dept of Nutrition and Dietetics, Faculty of Allied Health Sciences (FAHS), Manav Rachna International Institute of Research & Studies (MRIIRS), Faridabad, India.
Kanika Dulta
Kanika Dulta completed her PhD in Food Technology from Shoolini University, Himachal Pradesh, (India). Her specialization is in medicinal plants, Nanotechnology and Edible coating. She filed 4 national patent, 24 Scopus indexed paper and 7 book chapters. Currently, she is working as an Assistant professor in the Department of Food Technology, SALS, Uttaranchal University, Dehradun.
Junaid Aman
Junaid Aman worked on Evaluation of bioactive compounds from endophytic fungi for ‘Pinus Roxburghii’ found in Pauri Garhwal region and its application and also developed natural gum hydrogel based biodegradable food packaging material and has also published papers regarding hydrogels and looking further for more research based challenges. He is currently working as Assistant Professor in the Department of Food Technology, SALS, Uttaranchal University, Dehradun.
Sumira Malik
Sumira Malik is currently working as Assistant Professor Grade III at Amity Institute of Biotechnology, Amity University, Ranchi, Jharkhand. She has completed her Ph.D. at Chonnam National University, South Korea and worked intensively as research fellow and pursued postdoctoral studies. She had published 80+ Papers in SCI and Scopus journals. She is a Life Member in various Professional Societies and reviewer in many international and NAAS rated journals. She has received two awards for research excellence and one award for young scientist award from various societies for recognition of her research work.
Petr Slama
Petr Slama is working as Associate Professor in Laboratory of Animal Immunology and Biotechnology, Department of Animal Morphology, Physiology and Genetics, Faculty of AgriSciences, Mendel University in Brno, Czech Republic.