Abstract

ESSENTIAL OIL FROM THE ROOTS OF DAUCUS CAROTA L. VAR. BOISSIERI (RED CARROT) AND THEIR ANTI-OXIDANT ACTIVITY

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

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Abstract

Red carrot (Daucus carota L. Var. boissieri) belongs to Apiaceae (umbelliferae) family. It is primordial important for human nutrition and health. In this study, red carrots were collected from the village and cut into small pieces. Their essential oil was extracted through hydro-distillation method by using Clevenger type apparatus. An emulsion was obtained which was separated by using n-hexane. Organic layer containing essential oil was dried by using anhydrous sodium sulphate. Oil was separated by slow evaporation of solvent at ambient conditions. Total phenolic content of the essential oil was determined by using folin-ciocalteu reagent taking Gallic acid as standard, measuring at 765 nm by using UV-Vis spectrophotometer. They were 14 mg GAE/g. Anti-oxidant activity at 25, 50, 75 and 100μl concentrations were 37, 45, 52 and 64% respectively. Maximum antioxidant activity was 64% while at the same concentration ascorbic acid give 96.7%. Antioxidant activity of the essential oil was found to be concentration dependent.

Keywords: Daucus carota, Hydro-distillation, Essential oil, Total phenolic content, Anti-oxidant activity.