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Research Paper | Chemistry | India | Volume 8 Issue 3, March 2019 | Popularity: 6.8 / 10
Estimation of in Vitro Antioxidant and Anti-Inflammatory Activity of Some Substituted Dihydropyrimidinones, Flowers of Moringa Oleifera & Seed Extrxct of Zea Mays
Roshani R. Dharamkar, Rahimullah Shaikh, R. R. Dharamkar
Abstract: Objective: To evaluate and compare the antioxidant potential and anti-inflammatory activity of ethanolic extract of flowers of Moringa oleifera grown in Oman & The seed of Zea Mays commonly known as sweet corn. It is widely used as an ethanomedicine in India. Method: Flowers of M. oleifera were collected in the month of December and identified by a botanist. Alcoholic extract of the dry pulverized flowers of M. oleifera were obtained by cold maceration method. The ethanolic flowerextrct was subjected to preliminary phytochemical screeing as the reported methods. DPPH was used to determines in vitro antioxidant activity and It is prescribed for a wide variety. Preliminary phytochemical studies revealed the presence of alkaloids, flavonoids, saponins, tannins, terpenoides, steroids, and glycosides. The anti-inflammatory activity of Zea Mays ethanolic extrct was done by inhibition of protein denaturation. Result: Phytochemical analysis of extract showed presence of major classes of phytochemicals such as tannins, alkaloids, flavonoids, cardiac glycosides etc. M. oleifera flowers were found to contain 19.31 mg/g of gallic acid equivalent of total phenolics in dry extract but exhibited moderate antioxideant activity. The ethanolic extract of Zea mays was subjected to inviteo inhibition of protein denaturation in various concentration i. e.100, 200, 400, 800, 1000 ug/ml. Conclusions: The result of our study suggest that flowers of M. oleifera possess potent anti-inflammatory activity and and also good source of natural antioxidents. It is concluded that these studies of Zea mays seed is an good anti-inflammatory agent.
Keywords: Antioxidant, Anti-inflammatory activity DPPH, Total phenolic content, inhibition of protein denaturation
Edition: Volume 8 Issue 3, March 2019
Pages: 1497 - 1501
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