Ajay PalYadav, Neha2017-10-102017-10-102017http://krishikosh.egranth.ac.in/handle/1/5810032645During present investigation, optimum conditions to extract total phenolic compounds (TPC) from jamun (Syzygium cumini L.) seeds were investigated using one-factor-at-a-time approach followed by response surface methodology (RSM). The central composite rotatable design (CCRD) was used to investigate the effects of three independent variables namely volume of solvent (25-35 ml/g), extraction time (90-150 min), and agitation rate (150-210 rpm) on the response. Regression analysis showed that ~92% of the variation could be explained by the model. The optimized conditions for extraction of TPC were 25 ml/g (50% acetone), 150 min (extraction time) and 193 rpm (agitation rate). The experimental values were in accordance with the predicted values, indicating the suitability of model and success of RSM in optimizing the extraction conditions. Jamun seed extract (JSE) was assayed for its antioxidant activities using an array of tests including free radical scavenging activity, metal chelation activity, hydroxyl radical scavenging activity, hydrogen peroxide scavenging activity, total antioxidant activity (TAA), total reducing power (TRP), nitric oxide scavenging activity (NOSA), lipid peroxidation inhibition activity (LPIA) and protein oxidation inhibition activity. Prokaryotic DNA damage protective efficacy was also observed using pBR322 plasmid. Results of various experiments showed substantial antioxidant activity of JSE and advocate that jamun seed is a good candidate for exploitation as a source of natural antioxidants to counter autoxidation-induced pathologies or diseases.The results of CCRD, used to study the linear, quadratic and interactive effects of temperature, pH and incubation time on the stability of TPC, reveal the existence of significant interaction between temperature and incubation time. A regression equation was successfully developed to deduce the % residual TPC under any conditions of parameters within the experimental domain. The findings of the present study will be of immense help while using JSE as a natural antioxidant in different food systems.ennullThesis