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Phenolics and Furano-Flavonoids from Karanja (Pongamia Pinnata) Seed Oil and their Antioxidant Activities

Supreeth Shankar, Kurthukoti (2010) Phenolics and Furano-Flavonoids from Karanja (Pongamia Pinnata) Seed Oil and their Antioxidant Activities. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The investigation was undertaken with the objective of understanding the antioxidant potentials of flavonoids and phenolics in karanja seed oil. Methods have been standardised for isolating karanjin, the major flavonoid for better recovery and purity. The chemical composition of karanja seed meal was found to be 35.6% fat; 20.1% protein; and moisture content of 4.9%. The karanjin content was determined in karanja seed oil in both crude and isolated fractions by spectrophotometric method. The polyphenols content of crude extract of defatted karanja seed meal showed wide variation ranging from 19-21mg/100g of oil. Association of karnjin with polyphenols and other flavonoid showed better DPPH scavenging activity and metal ion chelating ability compared to karnjin in isolation. However, phenolics and flavonoids from crude extract and the karanjin isolated did show significant change with respect to antioxidant activity.
Uncontrolled Keywords: karanja seed oil; antioxidant potentials; flavonoids
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2010 07:39
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9540

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