Abstract

ANTIOXIDANT POTENTIAL OF PAKKU - AN ETHNIC FOOD OF SIKKIM

Prasenjit Mitra, Prasanta Kumar Mitra* and Tanaya Ghosh

Abstract

Pakku is one of the ethnic foods of Sikkim. Ethnic group in Sikkim claims that pakku keeps their body fit and promotes health. In view of this claim it was thought worthwhile to evaluate antioxidant potential of pakku. In vitro antioxidant activity of pakku was measured by superoxide anion generation with the help of xanthine-xanthine oxidase assay, linoleic acid peroxidation assay and by DPPH photometric assay as well as by ABTS radical scavenging assay, hydroxy radical scavenging assay and nitric oxide radical scavenging assay. At the same time total antioxidant capacity of pakku was determined by phosphomolybdenum method and by ferric reducing power (FRP) method. Anti oxidant compounds like polyphenol, ascorbic acid, flavonoids and carotenoid were also estimated in pakku. Results showed that pakku has strong antioxidant activity which was due to its high content of polyphenol. The claim that pakku keeps body fit and promotes health may have relation with antioxidant activity of pakku.

Keywords: Pakku, Anti oxidant activity; Polyphenol; Flavonoid; Ascorbic acid; Carotenoids.