2015
DOI: 10.38150/sajeb.4(5).p261-266
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Influence of total phenolic content and total flavonoid content on the DPPH radical scavenging activity of Costus speciosus (Koen Ex. Retz.) Sm.

Abstract: The focus of the present study was to determine the association of the anti-oxidant activity of Costus speciosus (Koen Ex. Retz.) Sm. with the total phe-nolic content and the total flavonoid content. The antioxidant activity of the extracts was quantified by diphenylpicrylhydrazyl (DPPH) assay. The total phenolic content was determined by the Folin-Ciocalteau method and the total flavonoid content was determined by the aluminium chloride method. Among the four extracts of the plant, the ethanol extract exhibit… Show more

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Cited by 5 publications
(2 citation statements)
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“…It gives purple-coloured strong absorption maximum band at 517 nm, which on reduction by the extract compound decreases in absorbance and discolouration from purple to yellow. It has been reported that the presence of the hydroxyl functional group of phenolic compounds having redox properties attributes the antioxidant activity (45). A statistically significant difference was observed within the concentrations and between the extracts and control (Tables 4 and 5).…”
Section: Discussionmentioning
confidence: 76%
“…It gives purple-coloured strong absorption maximum band at 517 nm, which on reduction by the extract compound decreases in absorbance and discolouration from purple to yellow. It has been reported that the presence of the hydroxyl functional group of phenolic compounds having redox properties attributes the antioxidant activity (45). A statistically significant difference was observed within the concentrations and between the extracts and control (Tables 4 and 5).…”
Section: Discussionmentioning
confidence: 76%
“…In general, natural antioxidants, which occur innately in plants, may help to counter the detrimental effects of reactive oxygen species (ROS) and free radicals that cause lipid oxidation via phenolic compounds. The main characteristic of antioxidants such as phenolic acids and polyphenols is their ability to trap free radicals and inhibit oxidative mechanisms (Borkataky et al, 2013). It was previously demonstrated that the major antioxidant compounds in yacon roots are chlorogenic acid and tryptophan (Castro et al, 2012).…”
mentioning
confidence: 99%