Abstract

ESSENTIAL OIL FROM THE ROOTS OF BLACK CARROT (DAUCUS CAROTA.L. SUBSP SATIVUS HOFFMAN) AND THEIR ANTIOXIDANT ACTIVITY

Zafar Iqbal*, Afifa Saeed, Muhammad Usman Sabri, Mehroz Ahmed Khan, Abeera Zafar, Hafza Saghir Butt

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Abstract

Black carrot (daucus carota) belongs to family Apiaceae (umbelliferae) and it is primordial important for human nutrition and health. In this study black carrot was collected, cut into small pieces and dried under shade for 20 days. Dried black carrots were subjected to hydrodistillation for essential oil extraction by using Clevenger type apparatus. An emulsion was obtained which was separated by using 1-butanol and organic layer containing essential oil was dried by using sodium sulphate anhydrous and then oil was separated by slow evaporation of solvent at ambient conditions. The total phenolic contents of the essential oil were determined by using folin- ciocalteu reagent taking Gallic acid as standard and measuring at 765 nm by using UV-Vis spectrophotometer. Phenolic contents were 11 mg GAE/g. Antioxidant activity at 25, 50 and 75μl was 31, 38 and 46% respectively. Maximum antioxidant activity was 60% observed at concentration 100 μL while at same concentration ascorbic acid give 96.6%. Antioxidant activity of the essential oil was found to be concentration dependent.

Keywords: Daucus carota, Hydro-distillation, Essential oil, Total Phenolic Contents, Antioxidant activity.