FREE RADICALS AND ANTIOXIDANTS, 2012; 2(2):30-36
Basic Research Article | doi:10.5530/ax.2012.2.2.6
In vitro anti oxidant activity and total phenolic content of Dillenia indica and Garcinia penducalata, commonly used fruits in Assamese cuisine
Introduction: Ingredients of Indian cuisine are well known for their antioxidant properties which can help prevent many diseases. The fruits of Dillenia indica and Garcinia penducalata are commonly used by the Assamese speaking population of Assam, India, but their antioxidant properties have not been investigated. Methods: Methanol, petroleum ether and water extracts of the shade dried fruits of Dillenia indica and Garcinia penducalata were obtained and the IC50 values of their DPPH, hydroxyl, oxygen and nitric oxide scavenging activities were estimated along with their reductive ability, vitamin C and total phenolic content. Vitamin C was used as a standard reference for the antioxidant scavenging activities. Result: The IC50 values for DPPH, hydroxyl, oxygen and nitric oxide inhibition of vitamin C were 43.7 ug/ml, 50.44 ug/ml, 61.04 ug/ml and 41.82 ug/ml, respectively while the IC50 value for its reductive ability was 47.17 ug/ml. The IC50 values for the DPPH, hydroxyl, oxygen, nitric oxide and reductive ability of the methanolic extract of Dillenia indica were 31.25 ug/ml, 51.82 ug/ml, 51.44 ug/ml, 39.73 ug/ml and 40.18 ug/ml, respectively. These IC50 values were superior in comparison to its petroleum ether and water extracts. The methanolic extract of Garcinia penducalata had the highest amount of phenolic content and its IC50 values for DPPH, oxygen and nitric oxide scavenging activities were 50.23 ug/ml, 66.06 ug/ml and 63.02 ug/ml, respectively. Conclusion: The higher amount of phenolic content in the methanolic extract of Dillenia indica may contribute to its better in vitro anti oxidant property.
Key words: antioxidant activity, Assam, Dillenia indica, Garcinia penducalata, total phenolic content.
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