Research Articles

2018  |  Vol: 4(6)  |  Issue: 6 (November-December)  |
In vitro antioxidant activity of Coccinia indica

Syed Zeenat Shaheen*, Bolla Krishna, Gudikandula Krishna, M. A. Singara Charya

Department of Microbiology, Kakatiya University, Warangal 506009, India

*Address for Corresponding Author

Syed Zeenat Shaheen

Department of Microbiology, Kakatiya University, Warangal 506009 India


Objective: The antioxidant potential of different extracts was evaluated using DPPH free radical scavenging assay. Material and methods: Three different concentrations of extracts were prepared i.e. 1000µg/ml, 500µg/ml and 250µg/ml. Ascorbic acid was used as the standard. All the extracts demonstrated radical scavenging activity in a concentration dependent manner. Results and conclusion: The methanol extract of cultivated short variety exhibited the highest radical scavenging activity with 92.44% of inhibition. The percentage of inhibition increased with the increasing polarity of the solvents used for extraction. The fruits of three varieties showed highest percentage of inhibition followed by leaf, root and stem. The cultivated short variety extracts inhibited the free radicals more effectively when compared to wild and hybrid extracts, except in the case of leaves where wild extracts were more effective.

Keywords: Coccinia indica, antioxidant activity, solvents, DPPH, free radical

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