Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

The protein glycoxidation is a process of oxidative reactions as a result of generation of free radicals. It needs to identify a new compound to terminate the oxidative reactions. The study was designed to evaluate the role of selected pericarp extracts on protein glycoxidation. The different in vitro scavenging assays were used to evaluate the selected fruit pericarp extracts for scavenging the super oxide radical hydroxyl radical hydrogen peroxide DPPH radical Nitric oxide radical phosphomolybdenum method Fe+2 chelating activity ferric reducing antioxidant power (FRAP) Trolox equivalent antioxidant capacity assays (TEAC) protein carbonyl content and advanced glycation end products. The selected fruit pericarp showed significant in vitro antioxidant activity and antiglycation activity. The activity might be due to the presence of active phytochemicals present in the pericarp.