Synthesis of magnesium-based microparticles using oil cake of plukenetia volubilis (Inca fruit) seeds and study of its radical scavenging activity

We prepared and characterized Magnesium based particles using remains of Inca fruit seeds after oil press and then checked its antioxidant activity. Seeds were obtained from the company after 2 different processing methods: dried and baked powder of the oil cake (Inca DP) & seed material that was frozen directly after oil pressing process (Inca FC). These two are remaining by product of the oil pressing process and we extracted them separately with 75% ethanol in water (v/v). Then the extracts were used for Mg based particle preparation and characterized using UV–Visible spectrophotometry, FT-IR spectroscopy and SEM. Finally, DPPH antioxidant property of the extracts and the particles was studied. Extraction process yielded approximately 10% of total weight fruit material and almost 10–15% of the particles yielded from 100 mg of the extract. The UV–Visible spectroscopic analyses showed presence of a maximum absorption peak was observed around 200 – 210 nm and FT-IR analyses confirmed the presence of MgO microparticles. Structural analyses with SEM showed a highly aggregated, irregularly shaped particles. Further while studying the antioxidant potential of extract and microparticles, the Inca FC showed appreciable activity than Inca DP. The antioxidant potential of Mg-Inca FC & DP were better than their respective extracts. In conclusion, the Mg-Inca was successfully prepared and it showed significantly better antioxidant activity than the Inca extracts. Further studies on conversion and stabilization of the Mg-Inca particles into nano form with more stability will help us to identify and improve the biological properties of Inca.