Abstract

A STUDY ON INVITRO ANTIOXIDANT ACTIVITY OF FERMENTED AND UNFERMENTED FLAXSEED (Linum usitatissimum L.)

Sarah Jane Monica*, Maria Joseph and PriyaIyer

Abstract

In India several plants possessing pharmaceutical and curative properties are considered to be the richest bio-resources of drugs used in traditional medicinal systems, modern medicines, food supplements and pharmaceuticals. Research indicates a strong relationship between the dietary intake of foods rich in antioxidants and incidence of chronic long term diseases. Flaxseed (Linum usitatissimum L.) has been popularly used as a food supplement since ancient time. The present study was carried out to exploit the antioxidant activity of flaxseed fermented with Lactobacillus acidophilus and to compare it with unfermented flaxseed extract. In vitro antioxidant activity were assessed using DPPH and FRAP assay. The results indicated that the ability to scavenge free radicals depends upon concentration and increased with increase in concentration. Hence, the results point out that flaxseed represents a valuable source of antioxidant due to the presence of various bioactive phytochemical metabolites such as flavonoids, phenolic acid, phenylpropanoids and lignans.

Keywords: free radicals, antioxidants, flaxseed, food supplement.