ANTIOXIDANT PROPERTIES OF INDIGENOUS PLANTS USED IN CULINERY PREPARATIONS
Keywords:
Antioxidant properties, indigenous plants, culinary preparations, traditional foods, phytochemicals, phenolic compounds, flavonoids, bioactive compounds, free radical scavenging activity, oxidative stress, natural antioxidants, functional foods, traditional cuisine, nutritional value, total phenolic content, total flavonoid content.DOI:
1013/160Abstract
Indigenous plants are important sources of food, traditional medicine, and biologically active compounds. Many indigenous plants contain phytochemicals such as phenolic compounds, flavonoids, tannins, vitamins, and carotenoids that may possess antioxidant properties. Antioxidants help protect cells from oxidative damage caused by free radicals and reactive oxygen species. The purpose of this study is to investigate the antioxidant properties of selected indigenous plants and determine their potential as natural sources of antioxidants. Plant samples will be collected, identified, dried, powdered, and extracted using a suitable solvent. The antioxidant activity of the extracts will be evaluated using laboratory-based assays such as the DPPH radical-scavenging method. Total phenolic and flavonoid contents may also be determined. The data will be analyzed statistically to compare the antioxidant activity of the selected plants. The study is expected to demonstrate that indigenous plants contain bioactive compounds with varying levels of antioxidant activity and may have potential nutritional and functional-food applications.
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