Vol. 7, Issue 6 (2018)

Author(s):
Navneet Kaur, Khushminder Kaur Chahal, Ravinder Singh and Urvashi

Abstract:
Anethum graveolens L. commonly known as dill is an annual medicinal herb belonging to family Umbelliferae. In this study, the possible antioxidant properties of different extracts of dill seeds were investigated using various in vitro models viz. DPPH, hydroxyl radical, nitric oxide radical, superoxide radical scavenging methods and ferric reducing antioxidant power (FRAP) assay at various concentrations viz. 0.05, 0.1, 0.25, 0.5 and 1.0 mg/ml respectively. Results revealed that the methanol extract was most effective as compared to other tested extracts. Total phenolics and flavonoids content were found to be higher in methanol extract as compared to others tested extracts. IC₅₀ of all the extracts were found to be less than 1.5 mg/ml. All the tested extracts exhibited lower antioxidant potential as compared to ascorbic acid used as standard. Phytochemical screening confirmed the presence of reducing sugars, saponins, anthraquinones, cardiac glycosides, terpenoids and phlobatanins. Dill seed can be exploited as a source of natural antioxidant.