Abstract

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.