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Vol. 8, Issue 5 (2019)

Antioxidant synergism: An approach for development of antioxidant rich blend for snack bar

Godage S, Shere PD, Gaikwad ST and Agrawal RS
The intake of antioxidants helps to decrease oxidative stress which may lead to cancer, cardiovascular disease and pre-mature ageing. Phytochemicals from plant are more effective in reducing the free radical formation and act as a natural antioxidant. Vitamin A, C, E and phenolic compounds are partners in defence and have a synergistic relationship working together so that their combined effect is greater than the sum of their individual actions. The attempts were made in present investigation to formulate the natural antioxidant rich snack bar blends and assess the in vitro antioxidant activity of blends. Three blend formulations rich in natural antioxidants were developed with plant food ingredients rich in vitamin A, C, E and polyphenols. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method was standardized for sample extraction and estimation of in vitro antioxidant activity. The red kidney bean-based blend formulation found to contain highest % inhibition activity compared to other two formulations. Ascorbic acid was used as a positive control. The antioxidant rich snack bar blend formulation was developed with natural plant food ingredients.
Pages: 36-40  |  907 Views  93 Downloads

The Pharma Innovation Journal
How to cite this article:
Godage S, Shere PD, Gaikwad ST, Agrawal RS. Antioxidant synergism: An approach for development of antioxidant rich blend for snack bar. Pharma Innovation 2019;8(5):36-40.
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