Antioxidant activities of leaf galls extracts of terminalia chebula (Gaertn.) retz. (Combretaceae)

• Autorzy: Eshwarappa R.S.B. , Ramachandra Y. L. , Subaramaihha S. R. , Subbaiah S. G. P. , Austin R. S. , Dhananjaya B. L.
• Języki publikacji: EN

Abstrakty

EN

Background. Free radicals are implicated in several metabolic diseases and the antioxidant therapy has gained an utmost importance in the treatment. The medicinal properties of plants have been investigated and explored for their potent antioxidant activities to counteract metabolic disorders. In this study, the chemical composition and free radical scavenging potential of leaf gall extracts (ethanol, petroleum ether, chloroform and aqueous) of Terminelia chebula is evaluated, which is extensively used in the preparation of traditional medications to treat various metabolic diseases. Material and methods. The presences of phenolics, flavonoids, triterpens, saponins, glycosides, phytosterols, reducing sugars were identified in the extracts according to standard procedures. The free radical scavenging activities of the extract were also analysed by standard procedures. Results. The methanol extract had the highest total phenolic and flavonoid content. The antioxidant activities of leaf gall extracts were examined using diphenylpicrylhydrazyl (DPPH), Super oxide radical scavenging, Hydroxyl scavenging and ferric reducing power (FRAP) methods. In all the methods, the ethanolic extract showed higher free radical scavenging potential than all the other extracts. Conclusion. As the higher content of both total phenolics and flavonoids were found in the ethanolic extract, so the significantly high antioxidant activity can be positively correlated to the high content of total polyphenols/flavonoids of the ethanol extract. The results of this study confirm the folklore use of I chebula leaves gall extracts as a natural antioxidant and justify its ethnobotanical use. Further, the results of antioxidant properties encourage the use of T. chebula leave gall extracts for medicinal health, functional food and nu- traceutical applications.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2015
• Tom: 14
• Numer: 2
• Opis fizyczny: p.97-105,fig.,ref.

Twórcy

autor

Eshwarappa R.S.B.

• Department of Chemistry, School of Graduate Studies, Jain University Bangalore, 560002 Bangalore, India
• Research Unit in Vrukshayurveda, A Division of Centre for Advanced Studies in Biosciences, Jain University Bangalore, 560019 Bangalore, Chamrajpete, India
• PG Department of Studies and Research in Biotechnology, Kuvempu University Shankarghatta, 577451 Shankarghatta, Karnataka, India

autor

Ramachandra Y. L.

• PG Department of Studies and Research in Biotechnology, Kuvempu University Shankarghatta, 577451 Shankarghatta, Karnataka, India

autor

Subaramaihha S. R.

• Research Unit in Vrukshayurveda, A Division of Centre for Advanced Studies in Biosciences, Jain University Bangalore, 560019 Bangalore, Chamrajpete, India

autor

Subbaiah S. G. P.

• Research Unit in Vrukshayurveda, A Division of Centre for Advanced Studies in Biosciences, Jain University Bangalore, 560019 Bangalore, Chamrajpete, India

autor

Austin R. S.

• Department of Biochemistry, University of Mysore, Mysore 570006, Karnataka, India

autor

Dhananjaya B. L.

• Toxinology/Toxicology and Drug Discovery Unit, Centre for Emerging Technologies (CET), Jain University Ramanagara, 562112 Ramanagara, Kanakpura Taluk, India

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Identyfikatory

DOI

10.17306/J.AFS.2015.2.11