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Antioxidant compounds in food play an important role as a health protecting factor. Primary sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Highly reactive free radicals and oxygen species can initiate degenerative diseases. Antioxidant compounds like phenolic acids, polyphenols and flavonoids are commonly found in plants have been reported to have multiple biological effects, including antioxidant activity. Methanolic leaf extracts of Lactuca scariola Linn and Celosia argentea Linn were assessed for the In vitro Antioxidant activity using  DPPH (1, 1-diphenyl-2-picryl-hydrazyl) radical  , Nitric oxide(NO) and hydrogen peroxide (H 2 O 2 )scavenging models using Ascorbic acid as positive control. Analysis of free radical scavenging activities of the extracts revealed a concentration dependent free radical scavenging activity resulting from reduction in DPPH, Nitric oxide and Hydroxyl radical. The methanolic  extract  of Lactuca scariola Linn showed  significant DPPH , Nitric oxide and hydrogen peroxide scavenging activity compared to Celosia argentea Linn extract . IC50  values by  DPPH , Nitric oxide and hydrogen peroxide model for  Lactuca scariola and  Celosia argentea were found to be 192.5±9.014, 394.2 ±6.009, 434.2±18.78, 233.3±20.73 , 521.4±4.061and 494.2±5.465 respectively.

PHYTOCHEMICAL AND IN-VITRO ANTIOXIDANT ACTIVITY OF METHANOLIC EXTRACT OF LACTUCA SCARIOLA & CELOSIA ARGENTEA LEAVES.