Exploring nutraceutical potential of selected varieties of Piper Betle L.

Abstract

Piper betle L. locally known as 'Paan', belongs to the family Piperaceae which is consumed all around the world. Present investigation deals with the evaluation of nutraceutical potential of betel leaf. The leaf of the plant is used traditionally and has immense antioxidant potential. For the present study hydro propanolic, acetonic, hydro acetonic and distilled water extracts of four varieties: meetha paan, bangla paan, paan (Assam), shillongi paan of betel leaves were used. For the present study the total phenolics, vitamin E and antioxidant activities viz. free radical scavenging activity (FRSA), total antioxidant capacity (TAC), hydrogen peroxide scavenging activity, nitric oxide radical scavenging activity and superoxide radical scavenging activity) was determined in the leaf extracts. The highest total phenolic compound and vitamin E content was observed to be 0.16 mg GAE/g and 3.69 mg/100gm and the lowest was observed to be 0.01 mg GAE/g and 3.20mg/100g. The antioxidant activity of all the extracts varied significantly (p<0.05). The present study will explore nutraceutical potential of P. betle L., will help build data base and promote utilization of betel leaf as natural herb. © 2018 North University of Baia Mare.