Abstract

*Naazia Zafar

ABSTRACT

Antioxidants are the essential molecules or substances which possess the potential to prevent or protect the human body from destruction caused by free radical impelled oxidative stress. Epidemiological studies indicate that increase intake of fruits and vegetables have the ability to hinder the damaging behavior of free radicals in the human body. In this study, we analyzed the in - vitro antioxidative activity of aqueous extracts of commonly used dry fruits like Ficus carica L. and Prunus amygdalus var. dulcis Mill. The extracts were analyzed for antioxidant activity by Hydroxyl radical scavenging method and were compared to standard and commonly used antioxidant Ascorbic acid (AA). The concentration required for 50% inhibition (IC50 - Inhibitory Concentration) was estimated. All the extracts showed potential free radical scavenging activity which increased with increasing concentration. The analysis was made with the use of UV-Vis Spectrophotometer (Model Shimadzu UV-1800) at a wavelength of 532 nm. The present study revealed that Hydroxyl radical scavenging activity of Ficus carica (IC50 value of 2064 ?g/ml) was more than that of Prunus amygdalus var. dulcis (IC50 value of 7274 ?g/ml). Multiple flavonoids and related polyphenols contribute crucially to the total antioxidant activity as well as therapeutic uses of many fruits and vegetables. Natural dietary antioxidants with health benefits like Figs and Almonds are preferred because synthetic antioxidants are considered to be carcinogenic.