Comparative of Antioxidant property of Actinidia Deliciosa extracts by DPPH Assay

Abstract

Introduction: The kiwi fruit is the edible berry of a cultivar group of the woody vine of several Actinidia species. The most common commercially available, green-fleshed kiwi fruit is the cultivar 'Hayward', which belongs to the Actinidia deliciosa species. Various chemical tests such Quantitative and Qualitative analysis have been carried out on kiwi extract. Methods: The antioxidant activity was evaluated by DPPH, an antioxidative screening of kiwi fruit components (pulp) crude extracts were carried out using specific assay media characterized for the presence of highly reactive species such as 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH). In-vitro the antioxidant enzymes study of DPPH. Result: In our study we have evaluated the antioxidant capacity of flesh of kiwi fruit and also evaluated the antioxidant activity of kiwi fruit constituents along with the array detector for curcumin and piperine. Conclusion: The Kiwi fruit which is highly antioxidant in nature was found to have activity against asthma. It also acts as an anti-oxidant, antidiabetic, anti-ulcer, anti-tumour, hypoglycaemic, hypolipidemic effects, anti-inflammatory and many more. Recent studies show that phytoconstituent such as curcumin and piperine have used to treat asthma.