EXTRACTION OF ANTIOXIDANTS

The antioxidant activity and phenolic content of the recipes studied were extracted according to Saxena et al method. Methanol and water were added to the food sample to make it to a final concentration of 70% methanol and the volume of 70% methanol was at least 10 times that of the food paste / homogenate used. Food samples were shaken with solvent mixture in a flask shaker for 2 hours at room temperature and centrifuged for 90 minutes 10000g at 4° C. The supernatant was collected, volume measured and stored at -20° C until further use. The samples were analyzed within 10 days of extraction for antioxidant activity and phenolic content as mentioned below