SYNERGISTIC STUDY OF ANTIOXIDANT POTENTIAL OF DIFFERENT SPICES AND THEIR BIOACTIVE CONSTITUENTS
AbstractReactive oxygen species are associated with ageing process creating many health disorders such as Alzheimer, Parkinson, cancer, atherosclerosis and arthritis etc. These harmful actions of reactive oxygen species can be controlled to the some extent by using antioxidants which are present in plants, fruits, vegetables and spices. Turmeric, black pepper and clove are popular spices and have been used in traditional medicine. Their bioactive constituents i.e. curcumin, piperine and eugenol show many pharmacological impact on the nervous and neuromuscular system. Antioxidant activity of methanolic extract of above spices and their bioactive constituents have been evaluated synergistically by 1,1,-Diphenyl-2-picrylhydrazyl assay. Highest antioxidant potential is reported in mixture of curcumin and eugenol (97.38%) followed by methanolic extract of clove (95.91%) and mixture of methanolic extract of turmeric and clove (94.23%). Our studies clearly suggest that extract and their bioactive constituents individually does not shows as much as antioxidant potential as when they are mixed in definite proportion which may be due to synergistic effect.
Article Information
24
3267-3272
446
1726
English
IJPSR
Archana Pandey*, Ravindra Kumar Gupta, Reena Lawrence, Kapil Lawrence and Roli Srivastava
Department of Chemistry, CMP Degree College (Constituent College of University of Allahabad) 1, Allahabad, Uttar Pradesh, India
archanaapandey@yahoo.co.in
08 February, 2014
16 April, 2014
16 June, 2014
http://dx.doi.org/10.13040/IJPSR.0975-8232.5(8).3267-72
01 August, 2014
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