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Free Radical Scavenging Activity Of Iron Nanoparticles Synthesized Using Dried Ginger
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| Author:
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NAZ RAJ, M.JEEVITHA, S.RAJESHKUMAR, S.PREETHA
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| Abstract:
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Ginger (Zingiber officinale) is one of the most commonly consumed dietary condiments in the world. The main active phytochemicals present in ginger are gingerols, shogaols and paradols and they have strong antioxidant and chemopreventive properties. Many studies have proved that ginger has strong antioxidant, anti-genotoxic, anti-mutagenic and anti-carcinogenic properties both in vitro and in vivo studies. The aim of this study was planned to evaluate the free radical scavenging activity of iron nanoparticles using dried ginger extract. Ginger was peeled, washed, coarsely minced, air dried in a shady area and pulverized with a blender to a fine powder. 100 ml of distilled water was taken by a measuring cylinder and 1 g of dried ginger extract was added to it. Heat for 5 minutes up to 60-80° Celsius in the heating mantle. Then it is filtered through the whatman filter paper no.1. Then the final extract was stored in a container and kept it in the refrigerator for further analysis and iron nanoparticles were synthesized. Then the results showed that color changes in the reaction mixture was observed at various intervals of incubation time. The colour changed from yellow to reddish brown indicating the formation of iron nanoparticles. From this, it can be concluded that iron nanoparticles were initially identified by stable dark brown colour and the surface plasmon resonance was peak positioned at 380 nm. The findings of this study support the view that dried ginger zingiber officinale are promising sources of potential antioxidant and may be efficient in various pathologic conditions.
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| Keyword:
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plant extract; dried ginger; antioxidant; iron nanoparticles
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.04.442
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| Download:
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