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TOTAL PHENOLIC CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF MURRAY KOENIGII (CURRY PATTA) LEAVES. Sharma, B.Singh, N.Ghabru ,A.Thakur, S.Sharma, DK.

TOTAL PHENOLIC CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF MURRAY KOENIGII (CURRY PATTA) LEAVES.

Sharma, B.Singh, N.Ghabru ,A.Thakur, S.Sharma, DK.

International Journal of Natural Product Science 2012: Spl Issue 1:226.

Abstract(RBIP-226)

Murraya koenigii (L.) (meethineem/ curry patta) family Rutaceae, is widely distributed in Himachal Pradesh but remained under utilized. It is traditionally used as antiemetic, antidiarrhoeal, febrifuge and blood purifier. The whole plant is considered to be a tonic and stomachic. The leaves are used extensively as a flavouring agent in curries and chutneys. The oil derived from the leaves is also applied externally to bruises and eruptions. Studies indicate that it possesses antioxidant, antibacterial, anticarcinogenic, anti-lipid peroxidative, hypoglycaemic and hypolipidemic properties.In the present study in vitro antioxidant activity and total phenolic content of aqueous extract was determined. The flavonoid content of Murraya koenigii leaves were found to be 5.260mg/g and 0.742mg/g respectively. IC50 valueon the basis of DPPH assay was found to be 92.92µg. On the basis of total phenolic content and IC50 value it could be concluded that Murraya koenigii leaves have good antioxidant activity.
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