QUANTIFICATION OF PHYTOCHEMICALS AND ANTIOXIDANT POTENTIAL OF PERSEA AMERICANA AND ACTINIDIA DELICIOSA
Antioxidants are molecules that neutralize free radicals intent on damaging the cells that make up our tissues or organs. The present study evaluates the quantification of phytochemicals and antioxidant activity of the Persea americana & Actinidia deliciosa fruit. The total phenol content was found to be higher in the aqueous extracts of Persea americana & Actinidia deliciosa (4.08± 0.20; 3.56 ± 0.25) than in the ethanol extracts (3.11 ± 0.15; 2.55 ± 0.16). The flavonoids present in both the aqueous and ethanol extracts of Persea americana do not have much variations (2.11± 0.18; 2.94±0.18), whereas for the Actinidia deliciosa it is reversal [Ethanol extract (2.33± 0.15) ; Aqueous extract (1.33 ± 0.10) ]. The aqueous and ethanol extracts of the fruits were used to study the antioxidant properties by using the DPPH free radical scavenging method. The ethanol extract was capable of scavenging the nitric oxide (NO), superoxide anion (O2-), FRAP, and hydroxyl radicals (OH.). The DPPH method has shown increased % of inhibition for the aqueous extracts (75%) than the ethanol extracts of Persea americana fruit (24 %), Whereas for Actinidia deliciosa it is 90% & 50 % respectively. The IC 50 values of Persea americana is 215µg/ml (Nitric oxide), 250µg/ml (Super oxide anion radical) and 230µg/ml (Hydrogen peroxide). The IC 50 values of Actinidia deliciosa is 212µg/ml (Nitric oxide), 230µg/ml (Super oxide anion radical) and 110µg/ml (Hydrogen peroxide). The antioxidant potential of both the fruit samples was dose dependent. The results suggest that both the fruits have antioxidant potential components, but comparatively higher in Actinidia deliciosa. Further studies are to be conducted to isolate and identify the bio- active potential phytochemicals components of both the fruits