Open AccessISOLATION AND IN VITRO ANTIOXIDANT ACTIVITY OF FLAVONOID FROM LINDERNIA CRUSTACEA (L) F. MUELL
Author(s) -
Smriti Rekha Chanda Das,
Abdul Baquee Ahmed,
Dibyendu Shil,
Indranil Chanda
Publication year - 2019
Publication title -
asian journal of pharmaceutical and clinical research
Language(s) - English
Resource type - Journals
eISSN - 2455-3891
pISSN - 0974-2441
DOI - 10.22159/ajpcr.2019.v12i6.33344
Subject(s) - flavonoid , antioxidant , chemistry , ethyl acetate , dpph , acetic acid , food science , biochemistry , traditional medicine , medicine
Objective: The objective of the study was to investigate the antioxidant property of different extracts of Lindernia crustacea (L) F. Muell and isolate flavonoid from the potent extract and characterize it.
Methods: Isolation was carried out by flash chromatography using Toluene:acetic acid (4:1) as eluent. The isolated compound was characterized using spectroscopic methods. 2, 2′- diphenyl-1-picrylhydrazyl, ferric thiocyanate, thiobarbituric acid, and reducing power assay methods were followed for the antioxidant study.
Results: Characterization of the isolated compound confirms it as the flavonoid. Results of the antioxidant study showed that benzene extract has the highest antioxidant activity with a less IC50 value in comparison to ethyl acetate and ethanol extracts. The isolated compound showed significant antioxidant activity when compared with aspirin.
Conclusion: The results of the study suggest that L. crustacea (L) F. Muell is a source of flavonoid which has potent antioxidant activity.