Abstract
Antioxidant potential is related to polyphenolics content, the focus of present study was to estimate and evaluate total phenolics content (TPC) and antioxidant activity (AOA) of the cost-effective natural sources. For this purpose, leaves from three plant species including Murraya koenigii (curry leaves), Laurus nobilis (bay leaves), and Camellia sinensis (green and black tea leaves) were selected and analyzed. The AOA was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, Ferric reducing antioxidant power (FRAP) assay and iron(II) chelating activity (ICA). Methanol was used for the extraction of polyphenols from leaves. Results showed that the highest TPC (15300 mg GAE /100g) and the highest AOA (DPPH = 51 to 88%; FRAP = 24-85%; and ICA=19-74%) was found in the green tea leaves. The lowest TPC (170 mg GAE /100g) and the lowest AOA (DPPH = 20-64%; FRAP = 18-48%; and ICA=15-42%) were shown in curry leaves. Antioxidant activities were analyzed at different concentration ranges (50-250µg/100µl) and the result showed that AOA was concentration dependent. These leaves extract may be exploitable not only as a health supplementary, nutraceuticals values but also in the food preservation and packaging materials.
Keyword(s)
TPC, DPPH, FRAP, AOA, chelating, green/ black tea, curry leave, bay leave