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In vitro Antioxidant Studies of Fruits of Artemisia nilagirica (Clarke) Pamp.

Suseela V, Gopalakrishnan VK, Varghese S - Indian J Pharm Sci (2010)

Bottom Line: In contrast, hydroxyl and superoxide radicals were effectively scavenged by aqueous extract.Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 56.21 and 62.78 mg ascorbic acid equivalents, respectively.They were also found to contain considerable total phenols and flavonoids suggesting their role as an effective free radical scavenger.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, Karpagam University, Coimbatore-641 021, India.

ABSTRACT
Antioxidant potential of fruits of Artemisia nilagirica was studied using different in vitro models like 1,1-diphenyl-2-picryl hydrazyl, 2,2-azinobis-(3-ethylbenzothizoline-6-sulphonate), nitric oxide, superoxide, hydroxyl radical and lipid peroxidation. Both the ethanol and aqueous extracts of A. nilagirica fruits at 500 μg/ml showed maximum scavenging activity (89.33% and 89.14%) in quenching 1,1-diphenyl-2-picryl hydrazyl radical. The ethanol extract showed better scavenging activity (69.78%) of 1,1-diphenyl-2-picryl hydrazyl radical followed by the scavenging of nitric oxide radical (73.25%) compared to aqueous extract. In contrast, hydroxyl and superoxide radicals were effectively scavenged by aqueous extract. Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 56.21 and 62.78 mg ascorbic acid equivalents, respectively. However, both the extracts showed only moderate lipid peroxidation inhibition activity. They were also found to contain considerable total phenols and flavonoids suggesting their role as an effective free radical scavenger. These findings suggest that phenolics and flavonoids in the fruits provide substantial antioxidant activity.

No MeSH data available.


Antioxidant capacity of A. nilagirica fruit Ethanol Extract (-•-) and Aqueous extract(-■-)
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Figure 2: Antioxidant capacity of A. nilagirica fruit Ethanol Extract (-•-) and Aqueous extract(-■-)

Mentions: fig. 2 illustrates the antioxidative capacities of various concentrations of A. nilagirica fruit (100-500 μg/ml). Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 61.3 mg and 64.7 mg ascorbic acid equivalents respectively. This antioxidant activity might be attributed to the presence of phytochemicals, such as flavonoids and biflavones. Aqueous extract of A. nilagirica fruit was found to contain more amount of total phenols (69.71±1.7 mg gallic acid equivalents/g of dry material) when compared to ethanol extract (64.13±0.6 mg gallic acid equivalents/g of dry material). Total flavonoids in the aqueous extract were also found to be more (29.41±0.6 mg quercetin equivalents/g of dry material) than the ethanol extract (26.36±0.4 mg quercetin equivalents/g of dry material).


In vitro Antioxidant Studies of Fruits of Artemisia nilagirica (Clarke) Pamp.

Suseela V, Gopalakrishnan VK, Varghese S - Indian J Pharm Sci (2010)

Antioxidant capacity of A. nilagirica fruit Ethanol Extract (-•-) and Aqueous extract(-■-)
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3116314&req=5

Figure 2: Antioxidant capacity of A. nilagirica fruit Ethanol Extract (-•-) and Aqueous extract(-■-)
Mentions: fig. 2 illustrates the antioxidative capacities of various concentrations of A. nilagirica fruit (100-500 μg/ml). Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 61.3 mg and 64.7 mg ascorbic acid equivalents respectively. This antioxidant activity might be attributed to the presence of phytochemicals, such as flavonoids and biflavones. Aqueous extract of A. nilagirica fruit was found to contain more amount of total phenols (69.71±1.7 mg gallic acid equivalents/g of dry material) when compared to ethanol extract (64.13±0.6 mg gallic acid equivalents/g of dry material). Total flavonoids in the aqueous extract were also found to be more (29.41±0.6 mg quercetin equivalents/g of dry material) than the ethanol extract (26.36±0.4 mg quercetin equivalents/g of dry material).

Bottom Line: In contrast, hydroxyl and superoxide radicals were effectively scavenged by aqueous extract.Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 56.21 and 62.78 mg ascorbic acid equivalents, respectively.They were also found to contain considerable total phenols and flavonoids suggesting their role as an effective free radical scavenger.

View Article: PubMed Central - PubMed

Affiliation: Department of Biochemistry, Karpagam University, Coimbatore-641 021, India.

ABSTRACT
Antioxidant potential of fruits of Artemisia nilagirica was studied using different in vitro models like 1,1-diphenyl-2-picryl hydrazyl, 2,2-azinobis-(3-ethylbenzothizoline-6-sulphonate), nitric oxide, superoxide, hydroxyl radical and lipid peroxidation. Both the ethanol and aqueous extracts of A. nilagirica fruits at 500 μg/ml showed maximum scavenging activity (89.33% and 89.14%) in quenching 1,1-diphenyl-2-picryl hydrazyl radical. The ethanol extract showed better scavenging activity (69.78%) of 1,1-diphenyl-2-picryl hydrazyl radical followed by the scavenging of nitric oxide radical (73.25%) compared to aqueous extract. In contrast, hydroxyl and superoxide radicals were effectively scavenged by aqueous extract. Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 56.21 and 62.78 mg ascorbic acid equivalents, respectively. However, both the extracts showed only moderate lipid peroxidation inhibition activity. They were also found to contain considerable total phenols and flavonoids suggesting their role as an effective free radical scavenger. These findings suggest that phenolics and flavonoids in the fruits provide substantial antioxidant activity.

No MeSH data available.