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Determination of Antioxidant Activity and Phytochemical Compounds in Natural Flavor Enhancer

Author Affiliations

  • 1Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka
  • 2Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Sri Lanka

Res.J.chem.sci., Volume 6, Issue (10), Pages 13-18, October,18 (2016)


Flavor enhancer plays a major role in many cuisines. Development of flavor enhancer using natural ingredients may bring vast benefits to the humans’ nutrition. This study was carried out to examine the potentiality of antioxidant activity, phenolic content and bioactive components of newly developed flavor enhancer. The methanol extracts of three samples of flavor enhancer had significant DPPH activity (68.442 ± 0.20693 mg Gallic Acid Equivalent/100g) and Total phenolic content (137.646 ± 0.577 mg Gallic Acid Equivalent /100g). The bioactive components of newly developed flavor enhancer have been evaluated using GC/MS analysis carried out in three different extracts via Acetone, Methanol and Chloroform which revealed the existence of various phytocomponents. The study also highlighted the presence of some known biologically active phyto components like Antimicrobial compounds, antioxidant compounds, anti-inflammatory compounds, anti cancer and antitumor compound. Hence present study showed the medicinal potentiality of this newly developed natural flavor enhancer.


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