European Journal of Biomedical and Pharmaceutical Sciences

ANTIOXIDANT POTENTIAL OF TAMA - AN ETHNIC FOOD OF SIKKIM

Prasanta Kumar Mitra*, Tanaya Ghosh and Prasenjit Mitra

ABSTRACT

One ethnic food of Sikkim is tama. People of ethnic group in Sikkim use tama as food for diabetics, pregnant & lactating mother. They believe that tama controls hypertension and prevents inflammation and gastrointestinal disorders. These health benefits may be related with antioxidant activity. Objective of the present study was, therefore, to evaluate antioxidant potential of tama. In vitro antioxidant activity of tama was measured by superoxide anion generation with the help of xanthine-xanthine oxidase assay, linoleic acid peroxidation assay and by DPPH photometric assay as well as by nitric oxide radical scavenging assay, hydroxy radical scavenging assay and by ABTS radical scavenging assay. At the same time total antioxidant capacity of tama was determined by phosphomolybdenum method and by ferric reducing power (FRP) method. Antioxidant compounds like carotenoid, ascorbic acid, flavonoids and polyphenol were also estimated in tama. Results showed that tama has strong antioxidant activity which was due to high content of polyphenol, ascorbic acid and flavonoids. Health benefits of tama may, therefore, be explained through its antioxidant potential.

Keywords: Tama, Anti oxidant potential; Ascorbic acid; Polyphenol; Flavonoid; Carotenoids.