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Research Journal of Pharmacy and Technology
Year : 2019, Volume : 12, Issue : 4
First page : ( 1811) Last page : ( 1816)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2019.00302.0

Comparative Evaluation of Antioxidant capacity, Total flavonoid and Phenolic content of Ehretia acuminata R. Br. fruit

Shukla Abha1, Kaur Amanpreet1,*, Shukla Rishi Kumar1, Anchal1

Department of Chemistry, Kanya Gurukula Campus, Gurukula Kangri Vishwavidyalaya, Haridwar, Uttarakhand, India

1Department of Chemistry, Gurukula Kangri Vishwavidyalaya, Haridwar-249404, Uttarakhand, India

*Corresponding Author E-mail: Amanpreet2225@gmail.com

Online published on 8 August, 2019.


An attempt has been made to evaluate free radical scavenging efficacy by extracts of traditionally important plant Ehretia acuminata R. Br. fruit. The extracts were analysed for antioxidants, total phenol, flavonoid. Free radical scavenging capacity was analysed in terms of ABTS, DPPH, FRAP and superoxide radial scavenging assay using five extract Petroleum ether (PE), chloroform (CH), ethyl acetate (EA), ethanol (EOL) and water (WTR). Excellent free radical scavenging ability found in ethyl acetate extract with IC50 ranged between 40 to 380 μg/ml and that of ascorbic acid (AA) was 23. Petroleum ether showed weak activity with IC50 value between 1520 to 1985. Antioxidant activity has been reported to be concomitant with development of reducing power. This shows that extracts might contain reductones like reducing sugar, ascorbic acid, thiol group containing protein which could react with free radicals to stabilize and terminate radical chain reaction. These findings advise that the promising phytonutrients of the plant could be exploited against oxidative stress, ageing, cancer, fungal infections and hormone replacement therapy rationalizing their use in traditional medicine. Total result reveals that these natural antioxidant potential of E. acuminata fruit represents a side effect-free alternative to synthetic antioxidants in the food processing industry, and use in preventive synthetic drugs.



ABTS, DPPH, FRAP, Nitric oxide, Total antioxidant capacity, Total phenolics, Flavonoids.


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