Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(5), 330-336
DOI: 10.12691/jfnr-3-5-7
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Proximate Composition, Phenolic Contents and in vitro Antioxidant Properties of Pimpinella stewartii (A Wild Medicinal Food)

Arshad Mehmood Abbasi1, 2, and Xinbo Guo1,

1School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China

2Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan

Pub. Date: May 27, 2015

Cite this paper:
Arshad Mehmood Abbasi and Xinbo Guo. Proximate Composition, Phenolic Contents and in vitro Antioxidant Properties of Pimpinella stewartii (A Wild Medicinal Food). Journal of Food and Nutrition Research. 2015; 3(5):330-336. doi: 10.12691/jfnr-3-5-7


Present study was intended to examine proximate nutritional and minerals composition, phenolic contents and in vitro antioxidant properties of Pimpinella stewartii, a commonly utilized species as medicinal and flavoring agent by the inhabitants of Pakistani Himalayas. Ethnomedicinal data were collected by semi structured interviews and questionnaires. Standard analytical methods were applied to determine nutrients, minerals and phenolic contents, where as free radical scavenging activities and total antioxidant properties were estimated by different assays. Results indicated that Pimpinella stewartii is an excellent source of carbohydrates, proteins and dietary fibers. Likewise, this specie also contains significant levels of K (6332 ± 56.1), Ca (3141 ± 47.0), Fe (1512 ± 18.7) and Mg (478.6 ±11.4) mg/kg. Comparatively, water extracts showed higher concentrations of phenolic contents than acetone extracts, showing significant difference (p<0.05). Flavonoid content was maximum in water extract at 98.67 ± 0.14 mg Rt Eq/100 g FW, followed by flavonols, total phenolics and ascorbic acid. Phosphomolibdenium complex assay (PMA) exhibited highly significant total antioxidant capacity at 86.26 ± 0.53 µM AAE/100g FW for acetone extract, followed by % DPPH radical scavenging activity (62.39 ± 0.40), whereas in water extracts measured levels were highest for ferrous ion chelating activity and ferric ion reducing antioxidant power (FRAP). Pimpinella stewartii was found rich source of nutrients and phenolic contents, and demonstrated significant in vitro antioxidant properties. Furthermore, in depth investigation of phytochemical profiling, in vivo antioxidant properties and biological activities could be useful to promote consumer health and prevention of degenerative diseases.

nutrients phenolics antioxidant properties Pimpinell stewartii Himalayas Pakistan

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