IN VITRO ANTIOXIDANT EFFECT OF IONIDIUM SUFFRUTICOSUM (GING).
Gowsalyadevi. P and Prasanna. G*
ABSTRACT
The present investigation has been carried out to evaluate the
phytochemical constituents and in vitro antioxidant effect of whole
plant of Ionidium suffruticosum (Ging). Phytochemicals were analyzed
qualitatively and the result confirmed the presence of alkaloids,
steroids, saponins, flavonoids, tannins etc., and the quantitative
analysis was also performed for their carbohydrate, protein and phenol
content. The in vitro antioxidant properties were evaluated using
DPPH radical scavenging assay, ABTS scavenging activity, reducing
power assay, nitric oxide scavenging activity. Ionidium suffruticosum
(Ging) was found to be extremely effective in all above models than
standard ascorbic acid. IC50 values were 27μg, 400μg, 50μg and
260μg for DPPH assay, ABTS scavenging activity, reducing power
assay, nitric oxide scavenging activity respectively. The results
obtained from the study indicate that the ethanol extract of whole plant of Ionidium
suffruticosum (Ging) was a potential source of natural antioxidant.
Keywords: Antioxidant activities, Ethanol extract, Ionidium suffruticosum (Ging), Phytochemicals.
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