IN VITRO ANTIOXIDANT PROPERTIES OF GARCINIA INDICA LINN ALCOHOLIC FRUITS EXTRACTS

The current research was an attempt to reiterate the antioxidant potential of alcoholic fruit extract of Garcinia indica invitro. The fruits of Garcinia indica were collected and shade dried at room temperature. The powdered mass was defatted with petroleum ether then filtered and residue was extracted with ethanol (95%) into soxhlet apparatus. The suspension of extract was prepared freshly in normal saline with the help of 0.5% w/v carboxymethylcellulose (CMC). Varying concentration of extract (10, 25, 50 and 100 µg/ml) was tested for invitro antioxidant properties. Antioxidant activity was determined by DPPH assay, reducing power ability, hydrogen peroxide scavenging assay and hydroxyl radical (OH-) scavenging activity. The ethanolic fruit extract of Garcinia indica demonstrated antioxidant potential dose dependently with best activity at 100 µg/ml. In conclusion, traditionally claimed medicinal benefits of Garcinia indica might be due to its potent anti-oxidant nature. However, further studies to be carried out on animal models using their biological tissues before exploiting for its clinical benefits