An In vitro Analysis of Ficus carica’s Antioxidant Potential

An In vitro Analysis of Ficus carica’s Antioxidant Potential Arun A. Assistant Professor, School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies, (VISTAS), Pallavaram, Chennai 117. R C Pavithra Assistant Professor, School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies, (VISTAS), Pallavaram, Chennai 117. Kanimozhi S. Assistant Professor, School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies, (VISTAS), Pallavaram, Chennai 117.

Since antiquity, plants naturally produce free radical scavengers and they act as potential source of antioxidants. Researchers show huge interest towards the traditional uses of medicinal plants against ailment related to oxidative stress. The present analysis measures the antioxidant capacity of Ficus carica fruits (Sample A - Pulp with seeds and Sample B - Pulp). Therefore, ethanol extracts of Ficus carica fruits were assessed for determining their anti-oxidative potentials using both free radical scavenging and reducing ability assays which is compared with standard ascorbic acid (control). Results strongly suggest that ethanol extract of fig possess a good antioxidant potential, moreover Sample A - fig pulp with seed possess a better antioxidant activity when compared to pulp alone. This finding is useful for further advancements in the fields of food supplements, food additives and drug synthesis in future.
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