@article{JEBA R_D_2020, title={COMPARISION OF ANTIOXIDANT ACTIVITY OF ACTINIDIA DELICIOSA AND PSIDIUM GUAJAVA USING FERRIC REDUCING ANTIOXIDANT POWER ASSAY METHOD}, volume={13}, url={https://journals.innovareacademics.in/index.php/ajpcr/article/view/36981}, DOI={10.22159/ajpcr.2020.v13i5.36981}, abstractNote={<p><strong>Objectives: </strong>Antioxidant activity was studied in naturally dried seed extract and hot air oven dried extract of <em>Actinidia deliciosa </em>and <em>Psidium guajava </em>using ferric reducing antioxidant power (FRAP) assay method.</p> <p><strong>Methods: </strong>The dried powdered seed of <em>A. deliciosa </em>and <em>P. guajava </em>10 g was dissolved in 100 ml of ethanol in four different conical flasks S1 (for naturaly dried seeds of <em>A. deliciosa</em>), S2 (for hot air oven-dried seeds of <em>A. deliciosa</em>), S3 (for naturally dried seeds of <em>P. guajava</em>), and S4 (for hot air oven-dried seeds of <em>P. guajava</em>). The extract was carried out in shaker at 120 rpm for 72 h at room temperature by mild shaking. The extract was taken out and centrifuged at 4000 rpm for 10 min, the supernatant was taken out. The supernatant was placed in a water bath at 95°C for the solvent to evaporate and stored at room temperature.</p> <p><strong>Results: </strong>According to the FRAP results, <em>P. guajava </em>which was naturally dried and extracted has shown the highest antioxidant activity (sample 3) then followed by the samples S4, S1, and S2. The least activity is observed in the sample (S2).</p> <p><strong>Conclusion: </strong>By comparing the antioxidant activity between the <em>A. deliciosa </em>and <em>P. guajava </em>with the help of FRAP assay results, <em>P. guajava </em>has the highest amount of vitamin C (responsible for antioxidant activity) when compared to that of the <em>A. deliciosa</em>.</p>}, number={5}, journal={Asian Journal of Pharmaceutical and Clinical Research}, author={JEBA R, CAROLINE and D, INDHUJA}, year={2020}, month={May}, pages={175–178} }