TITLE:
In Vitro Antioxidant and Free Radical Scavenging Activity of Curcuma longa, Acorus calamus and Camellia sinensis
AUTHORS:
Rajkumar Rahul, Sanjeevirayar Arrivukkarasan, Shanmugam Anhuradha
KEYWORDS:
Total Phenolic Content, Total Flavonoid Content, DPPH, Curcuma longa, Acorus calamus and Camellia sinensis
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.8,
August
29,
2022
ABSTRACT: The purpose of the current study was to determine
the total phenolic and flavonoid content and total antioxidant activity of the Curcuma
longa, Acorus calamus,
and Camellia sinensis ethanolic extracts and their free radical
scavenging activity. The study concluded that the Curcuma longa, Acorus calamus, and Camellia
sinensis ethanolic extracts have a good source of phenolics, flavonoids, and
antioxidant sources in turn which opens the high possibility of the extracts being used as food preservatives. The DPPH assay for
scavenging free radicals showed that the IC50 value was above 123% of Curcuma longa ethanolic
extract, 129.9% μg/ml of Acorus calamus ethanolic extract and 25% of Camellia
sinensis ethanolic extracts shows very strong inhibition of the free
radicals. Thus, comparing the DPPH assay for scavenging free radicals of Curcuma longa, Acorus calamus and Camellia sinensis ethanolic extracts
with the positive control ascorbic acid, Curcuma longa and Camellia
sinensis ethanolic extracts showed strong inhibition of the free radicals.