Antioxidant Potential of solanumkurzii Br. Berry:A folk Medicinal food Berryused in Arunachal Pradesh, North - East India

A. K Das; C. Tamuly; R Shankar; M. Hazarika; Temin Payum

Authors

A. K Das
C. Tamuly
R Shankar
M. Hazarika
Temin Payum

Keywords:

solanumkurzii, phenolic content, flavonoid content, antioxidant, folk food, indigenous people

Abstract

Solanumkurzii Br. berry used as folk food medicine among the Adi tribe of Arunachal Pradesh. The methanol extract of berry were evaluated for total phenolic content (Folin - Pradesh. The methanol extract of berry were evaluated for total phenolic content (Folin - Ciocalteu's method), total flavonoid content (colorimetric method) and antioxidant potential Ciocalteu's method), total flavonoid content (colorimetric method) and antioxidant potential ((DPPH & ABTS). The methanol extract contains considerable contents of phenolic (14.60 mg ((DPPH & ABTS). The methanol extract contains considerable contents of phenolic (14.60 mg GAE/g) and flavonoid (89.00 μMRE/g) with antioxidant potential of 30.75 μM/g and 257.74μM/g GAE/g) and flavonoid (89.00 μMRE/g) with antioxidant potential of 30.75 μM/g and 257.74μM/g in ABTS and DPPH assay respectively. The folk use as food and medicine and antioxidant in ABTS and DPPH assay respectively. The folk use as food and medicine and antioxidant potential of Solanumkurzii berry is discussed in the paper. potential of Solanumkurzii berry is discussed in the paper.

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Antioxidant Potential of solanumkurzii Br. Berry:A folk Medicinal food Berryused in Arunachal Pradesh, North - East India. (2013). Global Journal of Medical Research, 13(24), 1-6. https://medicalresearchjournal.org/index.php/GJMR/article/view/

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Author Biographies

A. K Das

Dr. Temin Payum is an Assistant Professor in the Department of Botany at Jawaharlal Nehru College, Pasighat, Arunachal Pradesh, India, and is also affiliated with Rajiv Gandhi University. His research focuses on the antioxidant potential of folk medicinal food plants, particularly Solanum kurzii berry, a traditional food source in North-East India. With 20 publications and over 114 citations, his work contributes to the understanding of ethnobotany and natural product chemistry. He holds an h-index of 6 and an i10-index of 4, reflecting his growing impact in the field.

Temin Payum

Dr. Temin Payum is an Assistant Professor in the Department of Botany at Jawaharlal Nehru College, Pasighat, Arunachal Pradesh, India, and is also affiliated with Rajiv Gandhi University. His research focuses on the antioxidant potential of folk medicinal food plants, particularly Solanum kurzii berry, a traditional food source in North-East India. With 20 publications and over 114 citations, his work contributes to the understanding of ethnobotany and natural product chemistry. He holds an h-index of 6 and an i10-index of 4, reflecting his growing impact in the field.

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