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Antioxidant activity in leaf extracts of Michelia champaca L.


Rajshree Sinha , Ranjana Varma

Abstract

Michelia champaca L. belongs to the family Magnoliaceae. It is commonly known as swarnachampa or kanakchampa. The plant is traditionally used for the treatment of fever, colic, leprosy, cough, and rheumatism. Reactive oxygen species-induced oxidative stress is associated with the chronic diseases such as cancer, coronary heart disease, and osteoporosis. Antioxidants are molecules that inhibit free-radical reactions and prevent cellular damage. In the present study, antioxidant activity of M. champaca L. leaves was undertaken with three extracts, i.e., ethanol, methanol, and aqueous. Results revealed that ethanol extract of M. champaca L. has potent antioxidant ability of 49.14% at 150 μg/ml concentration in DPPH and the inhibition concentration 50% value of ethanol extract was found to be lowest at 5.41 μg/ml as compared to standard 4.59 μg/ml. A good correlation was also found to exist between concentration of extract and percentage inhibition with values r2 = 0.998. In reducing power assay percentage inhibition of ethanol extract was 39.12% at 150 μg/ml concentration and a good correlation was found to exist between concentration of extract and percentage inhibition with value r2= 0.967.



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