ETHNOBOTANY AND PHYTOCHEMICAL ANALYSIS OF PYRUS PASHIA LEAVESAbstract
Pyrus pashia Buch.-Ham. ex D. Don is distributed in the Himalayan region with great ethnic uses. Leaves of P. pashia are consumed as butter tea beverages by the Monpa community of Tawang, Arunachal Pradesh (India). The pulverized leaves were extracted using accelerated solvent extractor (ASE) in different organic solvents with increasing polarity. The leaf extracts of P. pashia were evaluated for the free radical scavenging activity by 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) assay and total phenolic content (TPC) were determined by Folin Ciocalteu’s method. The methanolic and water extracts shows strong free radical scavenging activity with IC50 values of 10.81±0.44 µg/ml and 11.57±0.36 µg/ml respectively. The methanolic extract has the highest TPC value of 351.16±0.43 mg/g. The study highlighted the antioxidant potentiality of Pyrus pashia Buch.-Ham. ex D. Donleaves and confirms it as a healthy beverage taken by the Monpa community.
Jambey Tsering*, Baikuntha Jyoti Gogoi and Hui Tag
Project Fellow and Ph.D. Scholar, Department of Botany, Rajiv Gandhi University, Rono Hills, Doimukh- 791 112, Arunachal Pradesh, India
24 April, 2012
14 May, 2012
21 July, 2012
01 August, 2012