Vol. 8, Issue 4 (2019)
in vitro antioxidant potential of leaf extracts of Capparis zeylanica Linn
R Sathish Kumar, G Anburaj, A Subramanian, S Vasantha and A Panneer Selvam
The present study was aimed to investigate the antioxidant activity of Capparis zeylanica. L leaf extract has reported to possess strong activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging, superoxide radical-scavenging and Hydroxyl radical scavenging activity. The phytochemical screening of the plant has shown the presence of flavonoids, tannins and alkaloids. The result of these three methods were compared with a natural antioxidant ascorbic acid as a standard. The result of DPPH activity was showed at 160 µg/ml of aqueous, acetone, ethyl acetate, methanol extract and standard were 51.73%, 70.13%, 40.96%, 83.67% and 91.66% respectively and the IC50 Value of these above extract was found to be 132.03, 57.42, 40.55, 33.32 µg /ml and standard was 19.07 µg/ml. The superoxide radical-scavenging activity at 160 µg/ml of four-leaf extract and standard were 50.39%, 67.53%, 59.59%, 85.31% and standard was 96.10% respectively. The IC50 values of these free radical scavenging activity of aqueous, acetone, ethyl acetate, methanol extract of leaf was found to be 169µg, 59.52µg, 97.59µg and 27.35µg respectively and the standard was 21.01 µg. Similarly, Hydroxyl radical scavenging activity was showed at 160 µg/ml of aqueous, acetone, ethyl acetate, methanol extract and standard were 55.14%, 63.98%, 46.23%, 71.46% and 92.55% and IC50 value of above-mentioned extract and standard ascorbic was found to be 124.77, 94.21, 153.80, 66.74 and 44.37 respectively. Among these three-antioxidant activities of different extracts of Capparis zeylanica leaf, the methanol extract showed strong free radical scavenging activity when compared with other extracts.
How to cite this article:
R Sathish Kumar, G Anburaj, A Subramanian, S Vasantha, A Panneer Selvam. <em>in vitro</em> antioxidant potential of leaf extracts of <em>Capparis zeylanica </em>Linn. Pharma Innovation 2019;8(4):176-181.