Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf (Murraya koenigii L.) extracts
2007; Elsevier BV; Volume: 106; Issue: 2 Linguagem: Inglês
10.1016/j.foodchem.2007.06.057
ISSN1873-7072
AutoresMylarappa Ningappa, Dinesha Ramadas, Leela Srinivas,
Tópico(s)Genomics, phytochemicals, and oxidative stress
ResumoThe in vitro antioxidant properties of different extracts (water, alcohol, alcohol:water, hexane or chloroform extract) of curry leaves (Murraya koenigii L.) were evaluated using various assays. The alcohol:water (1:1) extract of curry leaves (AWEC) showed the highest antioxidant and free radical scavenging activity. It inhibited membrane lipid peroxidation by 76%, at 50 μg/ml, scavenged 93% of superoxides at 200 μg/3 ml and scavenged approximately 90% of hydroxyl and 1,1-diphenyl-2-picrylhydrazayl radicals at 4–5-fold lower concentrations compared to the other tested extracts. In addition, the alcohol:water extract reduced cytochrome c and ferric ion levels, chelated ferrous ions and inhibited ferrous sulfate:ascorbate-induced fragmentation and sugar oxidation of DNA. These results establish the antioxidant potential of AWEC, which could be used as natural antioxidant source.
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