Abstract
This chapter describes antioxidant potential of wild edible vegetables used by the tribal communities of Lesser Himalayas–Pakistan. Methodology including six different assays, i.e., DPPH scavenging activity, Hydroxyl radical scavenging activity, Hydrogen peroxide scavenging activity, Ferrous (Fe2+) chelating activity, Ferric ion-reducing antioxidant power (FRAP assay) and Phosphomolybdenum complex assay to assess the antioxidant potential in water and acetone extracts of vegetable samples, is given in first section of the chapter. In the second section antioxidant potential of each vegetable is mentioned, while in the last section of the chapter comparative assessment and statistical calculations are also given.
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Abbasi, A.M., Shah, M.H., Khan, M.A. (2015). Antioxidant Properties of Wild Edible Vegetables. In: Wild Edible Vegetables of Lesser Himalayas. Springer, Cham. https://doi.org/10.1007/978-3-319-09543-1_8
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DOI: https://doi.org/10.1007/978-3-319-09543-1_8
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