ANTIOXIDANT ACTIVITIES OF PIPPALI (PIPER LONGUM) PROTEINS

DINESHA R; CHIKKANNA D

ANTIOXIDANT ACTIVITIES OF PIPPALI (PIPER LONGUM) PROTEINS

Authors

DINESHA R Adichunchanagiri Biotechnology and Cancer Research Institute, B.G. Nagara
CHIKKANNA D Adichunchanagiri Institute of Medical Sciences, B.G. Nagara

Keywords:

Antioxidant, Stability, Pippali, Proteins, Cytotoxic

Abstract

The study was conducted to find and evaluate antioxidant activities of proteins isolated from boiling water extract of Pippali
(Piper longum) (long pepper). The antioxidant activity of the proteins was analyzed using Hydroxyl radical scavenging
assay and lipid peroxidation inhibition assays. The proteins were analyzed for their thermal stability. The cytotoxic studies
showed that, the proteins are non toxic. The results obtained are promising when compared with standard antioxidants
Vitamin E, BHA, and Ascorbic acid.

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Published

2014-11-07

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How to Cite

DINESHA R, and CHIKKANNA D. “ANTIOXIDANT ACTIVITIES OF PIPPALI (PIPER LONGUM) PROTEINS”. International Journal of Pharmaceutics and Drug Analysis, vol. 2, no. 11, Nov. 2014, pp. 811-4, https://ijpda.org/index.php/journal/article/view/128.