English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Total polyphenol content (TPC) and antioxidant activities of curry leaf extracts (hexane, chloroform, ethanol, ethanol-water (1:1) and water at ambient (AT, 25 °C) and boiling temperature (BT) (Soxhlet extraction), were determined by DPPH (1,1-diphenyl-2-picrylhydrazyl), ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt), and total reductive potential assays. TPC was in the order ethanol-water (1:1) (AT) &gt; water (AT) &gt; chloroform (AT) &gt; ethanol-water (1:1) (BT) &gt; hexane (AT) &gt; ethanol (BT) &gt; water (BT) &gt; hexane (BT). Ethanol-water (AT) had the maximum TPC of 501 ± 4.6 mg/g GAE and 82% radical scavenging activity (RSA) at 10 μg/ml level (DPPH) and 100% RSA (ABTS) at 10 μg/ml and at hot conditions (ethanol-water (BT)) had less TPC (28.7 ± 0.9%), and 43% RSA by DPPH and 53.6% by ABTS assays. Hot extracts had lesser antioxidant activities than ambient extracts. The best solvent system for getting maximum antioxidant activity from curry leaves was ethanol-water (1:1)-(AT).

Effects of temperature and solvent on antioxidant properties of curry leaf (Murraya koenigii L.)