RESUMEN
Objective: The present study deals with the in vitro study of antioxidant activity of essential oil from Palmarosa (Cymbopogon martini) of family gramineae. Methods:The in vitro study of antioxidant activity of Palmarosa essential oil has been done by using DPPH assay, Nitrogen oxide assay, reducing power assay, β-carotene bleaching assay and FRAP method. Results: IC50 values observed for DPPH and NO assay were 0.125 mg/mL and 12.5 μg/mL, respectively.In beta carotene bleaching method, the oil showed 93.15% bleaching for the first hour and it increased to 51.1% in second hour. There was a constant increase in the reducing activities with the increase in concentrations in both reducing activity and FRAP mehods. In all the methods BHT and Gallic acid were kept as standards. Conclusions: The results clearly indicate that Palmarosa essential oil is effective in scavanging free radical and has the potential to be powerful antioxidant.
RESUMEN
Objective: To assess in vitro antioxidant activity of the essential oil isolated from fresh rhizomes of garlic (Allium sativum) of the family Alliaceae in an yield of 0.2% (v/w). Methods:2, 2-diphenyl-1-picrylhydrazyl (DPPH), Nitrogen oxide scavenging, reducing power and毬-carotene bleaching assays were conducted. BHT and gallic acid were kept as standards.Results:IC50 values observed for DPPH and nitric oxide scavenging assays were 0.5 mg/mL and 50毺g/mL respectively. In reducing power assay absorbance increased linearly with increasing concentration of the oil, in毬-carotene bleaching method also there is 84% bleaching in first one hour and it decreased to 45 % by the completion of second hour. Conclusions: The results clearly indicate garlic essential oil is effective in scavenging free radical and has the potential to be powerful antioxidant.