Abstract

“COMPARATIVE STUDY OF TANNIN CONTENT AND PERCENTAGE ANTIOXIDANT ACTIVITY IN EXTRACT OF JEERA, METHI, AJWAIN SEED”

Rajmani Mafidar*, Govind Rathore, Rahul Mathur and Dr. Jagdish Rathi

ABSTRACT

Trigonella foenum-graecum L. (Fenugreek) commonly known as methi (in Hindi) has been used as a culinary spice, a flavoring agent and as a medicinal plant from ancient time. Fenugreek seeds are rich with vitamin E. Fresh Fenugreek leaves are beneficial for indigestion, flatulence and in sluggish liver treatment. Cumin seeds contain numerous phytochemicals that are known to have antioxidant, carminative and antiflatulent properties. The cumin oils have high antioxidant activity due to presence of monoterpene alcohols, essential flavours, flavonoids and other poly-phenolic molecules. The study revealed that the ethanolic extract significantly increase in Tail-Flick Latency. The antioxidant and tannin content determined by titrimetric method. Which shows that Ajwain and Jeera have motre antioxidant content than other two sample. Antioxidant activity determine the quality of sample. It is responsible for prevention of free radical production. Which is also helpful in glowing skin, hair growth. It is also determine by tannin content in sample.Three different solvents are taken and compare the maximum extract of antioxidant and tannin content.

Keywords: Cumin, Herb, Titration, ethanol, antioxidant.