Phytochemical, antioxidant investigations and fatty acid composition of Lepidium sativum seeds

Aim: The aim of the present study was to characterize Lepidium sativum seed for phytochemicals, fatty acid composition and antioxidant properties. Methodology : Extraction of phytochemicals in different solvents, estimation of phenolics and flavonoids, physio-chemical properties, antioxidant assay by DPPH method was carried out. Seed oil content was determined by modified cold percolation extraction method and TD-NMR, followed by fatty acid compositional analysis using GLC. Results : The perusal of data revealed that the total oil content varied from 21.36% to 24.38%, and the major fatty acids identified were linolenic acid (24.447%) followed by oleic acid (24.413%) and palmitic acid (12.278%) Physio-chemical and phytochemical characteristics were estimated for useful functional properties and markers viz, alkaloids, sugar and proteins. L. sativum seeds exhibited high antioxidant potential (0.063mg ml(-1)) compared to standard compounds such as ascorbic acid, rutin and quercetin. Interpretation : This study signifies the value of seed phytochemicals for its utilization in natural products as functional foods.