In vitro Antioxidant Potential of Momordica charantia Fruit Extracts.
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Date
2013-10
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Abstract
This research investigated the antioxidant potential of Momordica charantia fruit extracts
in ethanol and ethyl acetate. The extracts have been assessed for DPPH free radical
scavenging effect, FeCl3 reducing power and superoxide scavenging effect. In DPPH
method IC50 value of ascorbic acid, ethanol and ethyl acetate extract were found 2.19
μg/ml, 111.87 μg/ml and 157.03 μg/ml respectively. In power reducing method, IC50 value
of ascorbic acid ethanol and ethyl acetate extract were found 50 μg/ml, 931.63 μg/ml and
754.86 μg/ml respectively. In super oxide scavenging method, IC50 value of curcumin ,
ethyl acetate and ethanol extract were found 29.51 μg/ml, 331.26 μg/ml and 489.77 μg/ml
respectively. The results of all three in vitro antioxidant assays exhibited that M. charantia
possess relatively moderate antioxidant property than standards. The data obtained in the
in vitro models clearly establish the antioxidant potency of the fruits extracts.
Description
Keywords
Antioxidant, ethanol, ethyl acetate, petroleum ether, Momordica charantia, DPPH
Citation
Talukder Md Ehsan Uddin, Aklima Jannatul, Emran Talha Bin, Islam Sayedul, Rahman Atiar, Bhuiyan Robiul Hasan. In vitro Antioxidant Potential of Momordica charantia Fruit Extracts. British Journal of Pharmaceutical Research. 2013 Oct; 3(4): 963-971.