Estimation of total phenolic content and Studies on antioxidant activity of different extracts of Cadaba farinose Forsk by hydroxy radical and iron chelating techniques

Abstract

Cadaba farinosa (family Capparidaceae) is generally known as “Indian cadaba” in the traditional ayurvedic system. The current study, aerial parts of different concentrates (Pet.ether, ethyl acetate and methanol) of Cadaba farinose was evaluated for its in-vitro antioxidant potential by hydroxy radical taking ascorbate as a standard. The iron-chelating activity is taking Ethylenediamine tetraacetate as standard and estimation of total phenol content as equivalent to mg/g of Gallic acid. The methanolic concentrates of Cadaba farinose  & ascorbic acid exhibited antioxidant potential possessing IC₅₀  205µg/ml & 65µg/ml (Hydroxy radical), methanolic concentrates of Cadaba farinose & Ethylenediamine tetraacetate exhibited antioxidant potential possessing IC₅₀ 240µg/ml & 70µg/ml (iron-chelating activity). The methanolic and EA concentrates of Cadaba farinose contain total phenolic content 9.86±0.62 and 3.98±0.54, respectively. The IC₅₀ value was originated that methanolic concentrates of Cadaba farinose more efficient in hydroxy radical, iron chelating activity compared EA & PE concentrates. The methanolic extract of Cadaba farinose having more free radical activity due to the presence of phenolic content as a bioactive compound. This result indicates that aerial parts of methanolic concentrate Cadaba farinose could serve as a natural antioxidant, which may be useful in preventing free radical-induced diseases.