In Vitro Comparative Study of Antioxidant and Antibacterial Activity of Selected Dietary Plants

Abstract

Ethanolic extracts of Garlic (Bulb), Aloe (leaf), Flower bud (buds), Turmeric (rhizomes) and Ginger (rhizomes) were used for relative analysis of antioxidant and antimicrobial activity. Antioxidant activity was determined by DPPH [1, 1-Diphenyl-2-picryl hydrazyl] assay and expressed with Ascorbic acid. It was observed that turmeric and ginger have more antioxidant activity than garlic, Aloe and Flower bud. These extracts were further studied for antibacterial activity by agar well diffusion and spectrophotometric method against tetracycline as reference. The result showed that Flower bud is more effective against Escherichia coli, Pseudomonas aeuroginosa, Bacillus subtilis and Staphylococcus aureus compared to other plants extract. However, all the plants extract did show antioxidant and antibacterial activity.

In-vitro Estimation of Phytochemicals & Flavonoids in Citrus sinensis & Study their Antimicrobial & Antioxidant Activity

“…For determination of wavelength, spectrophotometry was considered on UV/Visible spectrophotometer with spectra (200-500 nm) using Quercetin dihydrate as standard. 1ml of fraction, 1 ml pure water, 5 ml acetate buffer (pH-3.8±0.5), and 3ml AlCl 3 (0.1M) solution added and after shaking kept for 30minuts [20]. Absorbance was measured and considered wavelength and then, reversed-phase highperformance chromatography (HPLC) was performed for the determination of flavonoids.…”

“…Absorbance was measured and considered wavelength and then, reversed-phase highperformance chromatography (HPLC) was performed for the determination of flavonoids. The 20 μl of column chromatography purified liquid extracts was injected into HPLC (reversedphase, C18, 250 mm x 416 mm, Shimadzu) at 350 nm for 16min at 1.0 ml/min with HPLC grade Methanol: Water (60:40) as mobile phase [19,11,20].…”

“…For each well 50μl (25 -100 μg/ml) of flavonoids were added. The plates were incubated at 37 0 C for 24h and then the zone of inhibition was measured in mm (Kumar et al, 2019). The experiment was carried out in triplicates and calculated as mean value ± SD (n = 3) and manually calculated minimum inhibitory concentration (MIC) [20,21].…”

“…The antioxidant activity of the flavonoids and the standard was assessed on the basis of the radical scavenging effect of the stable 1, 1diphenyl-2-picrylhydrazyl (DPPH-0.002% in methanol) method [20]. The diluted working solution of the standard (Ascorbic acid) and flavonoids (10 mg/ml) was prepared using the respective solvents.…”