The total antioxidant content and radical scavenging investigation on 17 phytochemical from dietary plant sources used globally as functional food

In search to potent natural antioxidant from plant-based metabolites, a comparative study was designed in present investigation. The antioxidant activity of various phytochemicals listed in text was determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing power assays (FRAP) and phosphomolybdenum complex method. The level of the antioxidant activity by all three used assays was significantly (P < 0.001) higher in vitamin E, ascorbic acid, curcumin, gallic acid, ellagic acid, β-carotene and ursolic acid than other. Hence, these should be regarded as a potential source of natural antioxidants and could be effectively employed as an ingredient in functional food.