In-vitro Evaluation of Scindapsus Officinalis (ROXB.) Schott. Fruit for Antioxidant Potential
نویسنده
چکیده
In the present study, coarse powder of Scindapsus officinalis (Roxb.) Schott. fruit was extracted successively using hexane, chloroform, ethyl acetate and 50% ethanol. The ethyl acetate and 50% ethanolic extracts were investigated for its antioxidant activity by using nitric oxide and DPPH radical scavenging methods. The IC value was also calculated. Ascorbic acid was used as standard. Both the 50% ethanolic and 50 ethyl acetate extract were found to exert concentration dependent free radical scavenging activity but former extract was more effective than the later on. The highest free radical scavenging activity by Scindapsus officinalis fruit extracts was observed at concentration of 1000 μg/ml.
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