Studies on the free radical scavenging activity of Calamus prasinus
AbstractIn the present study, the antioxidant potentials of aqueous and methanolic extracts of Calamus prasinus fruits were investigated. The antioxidant activity was assessed through DPPH assay, superoxide anion radical scavenging assay and reducing power assay. In vitro antioxidant activity of the plant extract revealed that both the extracts showed good antioxidant power with IC50 values of 25μg/mL and 32μg/mL in DPPH assay for methanolic extract and aqueous extract respectively which is almost comparable to standard antioxidant ascorbic acid (IC50-5μg/mL). The reducing power of the extract was found to be concentration dependent. The study showed, both methanolic and aqueous extracts were found to possess scavenging effects on superoxide anions at concentrations dependent manner with an IC 50 value of 104 and 126 μg/ml respectively. The total phenolic content was determined by Folin- Ciocalteu method. Both the extracts showed the highest total phenolics i.e., 88.2mg/g (aqueous extract) and 55.4mg/g (methanolic extract) equivalent weight of gallic acid. Key words: Antioxidant activity, Reducing power, Polyphenolics, Free radicals
Hertog MGL, Sweetnam PM, Fehily AM, Elwood PC, Kromhout D, Am J Clin Nutr, 1997, 65,1489–1494.
Dell Agli M, Busciala A, Bosisio E, Cardiovasc Res, 2004, 63, 593–602.
Dasgupta N, De B, Food Chemistry, 2004, 88, 219-224.
David JM, Barreisors ALBS, David JP, Pharm Biol, 2004, 42, 36-38.
Jayaprakasha GK, Selvi T, Sakariah KK, Food Res Int, 2003, 36, 117-122.
Devasagayam TPA, Tilak JC, Boloor KK, Curr Stat Fut Pros JAPI, 2004, 53, 794-804.
Uhl NW, Dransfield J, Genera Palmarum 9, International Palm Society Press, Kansas, USA, 1987.
Lakshmana AC, Rattans of South India, Evergreen Publishers, Bangalore, 1993, pp 178.
Birkumar Singh H, Puni L, Alka Jain, Singh RS, Rao PG, Current Science, 2004, 87,1, 90-94.
Blois MS, Nature, 1958, 181, 1199–1200.
Okamura H, Mimura A, Yakou Y, Phytochem, 1993, 33, 557-561.
Singleton VL, Rossi JA, American Chemical Society Symposium series 1965, 26, 47-70.
Oyaizu M, Japanese Journal of Nutrition, 1986, 44, 307–315.
Polterait, Current Org Chem 1997, 1, 415-440.
Hatano T, Edamaysu R, Mori A, Fujita Y, Yasuhara E, Chem Pharm Bull 1989, 37, 2016- 2021.
Tsao R, Akhtar MH, J Food Agri Environ, 2005, 3, 10-17.
Jayaprakash GK, Singh RP, Sakariah KK, J Agri Food Chem, 2001, 55, 1018.
Blois MS, Nature, 1958, 29, 1199-1200.
Duh PD, Journal of the American Oil Chemist’s Society, 1998, 75, 455–465.
Duh PD, Tu YY, Yen GC, Lebensmittel Wissenschaft und Technologie,1999,32, 269–277.
Tanaka M, Kuie CW, Nagashima Y, Taguchi T, Nippon Suisan Gakkaishi, 1988, 54: 1409– 1414.
Yen GC, Chen HY, Journal of Agricultural and Food Chemistry, 1995, 43, 27–32.
Halliwell B, Gutteridge JMC, Free radicals in biology and medicine, Oxford, Clarendon Press, 1989, 446–493.
Pietta PG, Journal of Natural Products, 2000, 63, 7, 1035– 1042.