Antioxidant profiling in bael (Aegle marmelos Correa.) genotypes
DOI:
https://doi.org/10.24154/jhs.v20i2.2533Keywords:
Antioxidants, bael, marmelosinAbstract
The present investigation was undertaken to characterize the non-enzymatic and enzymatic antioxidant activities among 18 bael genotypes. Amongst the bael genotypes, highest marmelosin was observed in ‘Pant Bael-1’, at par with ‘Pant Bael-15’ and ‘Pant Bael-14’. The maximum enzymatic antioxidant activity of SOD and CAT was obtained in ‘Pant Shivani’, while, maximum POD enzyme activity was recorded in ‘Pant Bael-1’. The maximum DPPH radical scavenging activity was observed from ‘Pant Shivani’. The correlation study showed
positive correlation of non-enzymatic antioxidant content and enzymatic antioxidant activity with DPPH free radical scavenging activity (%). Principal component analysis revealed that out of nine principal components axis, four had eigen values greater than one and all together account for 77.22 of the total variability.
Downloads
References
A.O.A.C. (1980). Official methods of analysis (13th ed.). Association of Official Analytical Chemists.
Abbasi, N. A., Kushad, M. M., & Endress, A. G. (1998). Active oxygen-scavenging enzyme activities in developing apple flowers and fruits. Scientia Horticulturae, 74, 183–194. https://doi.org/10.1016/S0304-4238(98)00077-6
Ashoori, M., & Saedisomeolia, A. (2014). Riboflavin (vitamin B2) and oxidative stress: A review. British Journal of Nutrition, 111, 1–7. https://doi.org/10.1017/S0007114514000178
Charoensiddhi, S., & Anprung, P. (2008). Bioactive compounds and volatile compounds of Thai bael fruit (Aegle marmelos (L.) Correa) as a valuable source for functional food ingredients. International Food Research Journal, 15(3), 287–295.
Deshmukh, M. H., Pai, S. R., Nimbalkar, M. S., & Patil, R. P. (2009). Biochemical characterization of banana cultivars from southern India. International Journal of Fruit Science, 9(4), 305–322. https://doi.org/10.1080/15538360903241336
De Souza, K. O., Moura, C. F. H., Brito, E. S., & Miranda, M. R. A. (2014). Antioxidant compounds and total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS366. Revista Brasileira de Fruticultura, 36(2), 294–304. https://doi.org/10.1590/0100-2945-410/13
Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 3010–3014. https://doi.org/10.1021/jf0115589
Englberger, L., Lyons, G., Foley, W., Daniells, J., Aalbersberg, B., Dolodolotawake, U., Watoto, C., Iramu, E., Taki, B., Wehi, F., Warito, P., & Taylor, M. (2010). Carotenoid and riboflavin content of banana cultivars from Makira, Solomon Islands. Journal of Food Composition and Analysis, 23(6), 624–632. https://doi.org/10.1016/j.jfca.2010.03.002
Gil, M. I., Tomas-Barberan, F. A., Hess-Pierce, B., & Kader, A. A. (2002). Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry, 50, 4976–4982. https://doi.org/10.1021/jf020136b
Hua, Z., Yi-Fei, Y., & Zhi-Qin, Z. (2018). Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods. Journal of Integrative Agriculture, 17(1), 256–263. https://doi.org/10.1016/S2095-3119(17)61664-2
Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902
Lu, X. H., Sun, D. Q., Wu, Q. S., Liu, S. H., & Sun, G. M. (2014). Physico-chemical properties, antioxidant activity and mineral contents of pineapple genotypes grown in China. Molecules, 19(6), 8518–8532. https://doi.org/10.3390/molecules19068518
Luck, H. (1965). Catalase. In H. U. Bergmeyer (Ed.), Methods of enzymatic analysis (pp. 885–894). Academic Press. https://doi.org/10.1016/B978-0-12-395630-9.50158-4
Nowicka, P., Wojdyło, A., & Laskowski, P. (2019). Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC. European Food Research and Technology, 245, 929–938. https://doi.org/10.1007/s00217-019-03233-z
Sagar, V. R., & Samuel, V. K. (Eds.). (2008). Laboratory manual on analysis of fruit and vegetable products. Indian Agricultural Research Institute.
Shailajan, S., Menon, S., Singh, A., Sayed, N., & Mhatre, M. (2012). Marmelosin-based standardization of Ayurvedic formulations containing Aegle marmelos using RP-HPLC method. Journal of Pharmacy, 5(4), 2224–2227.
Shinde, P. B., & Laddha, K. S. (2014). Simultaneous quantification of furanocoumarins from Aegle marmelos fruit pulp extract. Journal of Chromatographic Science, 53, 576–579. https://doi.org/10.1093/chromsci/bmu087
Stahl, W., & Sies, H. (2003). Antioxidant activity of carotenoids. Molecular Aspects of Medicine, 24, 345–351. https://doi.org/10.1016/S0098-2997(03)00030-X
Yamaguchi, T., Takamura, H., Matoba, T., & Terao, J. (1998). HPLC method for evaluation of the free radical-scavenging activity of foods by using DPPH. Bioscience, Biotechnology, and Biochemistry, 62(6), 1201–1204. https://doi.org/10.1271/bbb.62.1201
Yan, S. W., Ramasamy, R., Banu, N., Alitheen, M., & Rahmat, A. (2013). Comparative assessment of nutritional composition, total phenolic, total flavonoid, antioxidant capacity, and antioxidant vitamins of two Malaysian underutilized fruits (Averrhoa bilimbi and Averrhoa carambola). International Journal of Food Properties, 16(6), 1231–1244. https://doi.org/10.1080/10942912.2011.582975
Zhang, Y. J., Gan, R. Y., Li, S., Zhou, Y., Li, A. N., Xu, D. P., & Li, H. B. (2015). Antioxidant phytochemicals for the prevention and treatment of chronic diseases. Molecules, 20(12), 21138–21156. https://doi.org/10.3390/molecules201219753
Downloads
Published
Data Availability Statement
None
Issue
Section
License
Copyright (c) 2025 A KHOLIA, K K MISRA, R Rai, N Singh (Author)

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited. 
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.



. 








