Abstract

EXTRACTION OF VOLATILE COMPONENTS FROM THE LEAVES OF RED CARROT AND ITS FREE RADICAL SCAVENGING ACTIVITY

Zafar Iqbal, Afifa Saeed, Muhammad Usman Sabri, Mehroz Ahmed Khan, Abeera Zafar, Sumayya Naeem

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Abstract

Essential oil from the leaves of Daucus carota L.Var. boissieri leaves was extracted through hydrodistillation. An emulsion was obtained which was separated by 1-butanol. Organic layer was dried over anhydrous sodium sulphate and solvent was evaporated. Essential oil obtained was light brown in color having yield 0.002%. The total phenolic content was determined by using Folin-ciocalteu reagent and Gallic acid as a standard. Absorbance was measured at 765 nm by the help of UV-Vis spectrophotometer Total phenolic content of the essential oil was 10.3mg GAE/g. Antioxidant activity was determined by using DPPH free radical and measuring at 765 nm by UV-Vis spectrophotometer. The results revealed that antioxidant activity at 25 μL, 50 μL, 75 μL and 100 μL were 34%, 39%, 45.5% and 55.9% respectively. Maximum antioxidant activity was observed at concentration 100 μL while at the same time concentration ascorbic acid give 96.6%. IT means DPPH activity is concentration dependent.

Keywords: Daucus carota L. Var boissieri, Hydro-distillation, essential oil, Antioxidant activity, Total phenolic content.