Nutritional and Antioxidant Capacities of Selected Plant Parts for Food Use

ABSTRACT

Antioxidants protect the body against oxidative stress by neutralizing free radicals. Plant contains rich number of polyphenols which are very potent natural’s antioxidants. The study aimed at evaluating the nutritional and capacities of selected plant part for food use. Proximate, physio-chemical, phytol-chemical analysis of Hibiscus flower and leaves, were calculated. Hibiscus flower and leaves powder were incorporated to make extruded product. Since Hibiscus flower has significantly highest TPC 50.21±1.7 mg/100gm as Gallic acid equivalent and DPPH free radical scavenging activity 93.8±1.4 % values than Hibiscus leaves which has 39.23±1.57 mg100/gm as Gallic acid equivalent and DPPH free radical scavenging activity 88.76±1.43 %. Likewise, Hibiscus leaves has significantly highest TPC 39.23±1.57 mg/100gm Gallic as acid equivalent and DPPH free radical scavenging activity 93.8±1.4 % values.

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