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Antioxidant Potential Profile of Extracts from Different Parts of Stem of Eucalyptus camaldulensis
Corresponding Author(s) : T. Bashir
Asian Journal of Chemistry,
Vol. 25 No. 1 (2013): Vol 25 Issue 1
Abstract
Eucalyptus camaldulensis is a powerful antiseptic and is used for relieving coughs, cold, sore throats and other infections. It is conventionally used against deteriorating diseases so it is an important task to gauge their antioxidant activity. Antioxidant potential and radical scavenging activity of the five fractions were examined by using different antioxidant assays such as ferric reducing antioxidant power, ABTS {2,2´-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)}, total phenolic contents and DPPH (diphenyl-1-picrylhydrazyl radical) radical scavenging assay. Trolox equivalent antioxidant activity (TEAC) of the aqueous and organic fraction of these herbs was determined by calculating the per cent inhibition of the coloured radical solution after reaction with sample and standard antioxidants by comparing with the standard curve formed by Trolox as standard antioxidant. Total phenolic contents and ferric reducing antioxidant power decolourization assays of bark, sapwood heartwood of Eucalyptus camaldulensis showed a broad range of antioxidant activity. The results of such anti disease activities of the herb can be attributed to antioxidant compounds, which may be present in the plant under study.
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- V. Lagouri, G. Blekas, M. Tsimidou, S. Kokkini and D.Z. Boskou, Lebensm. Forsch., 197, 20 (1993).
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References
J. Bruneton, Pharmacognosy, Phytochemistry of Medicinal Plants, Lavoisier Publishing, Paris (1995).
M.I.H. Brooker and D.A. Kleinig, Field Guide to Eucalypts, Northern Australia, Melbourne: Bloomings Books, edn. 2, Vol. 3 (2004).
J. Silva, W. Abebe, S.M. Sousa, V.G. Duarte, M.I.L. Machado and F.J.A. Matos, Bioresourc. Technol., 89, 277 (2003).
T. Takahashi, R. Kokubo and H. Sakaino, Lett. App. Microbiol., 39, 60 (2004).
E.L. Ghisalberti, Phytochemistry, 41, 7 (1996).
A.Y. Leung and S. Foster, Encyclopedia of Common Natural Ingredients used in Food, Drugs and Cosmetics, John Wiley & Sons, edn. 2 (1996).
K. Cimanga, K. Kambu, L. Tona, S. Apers, T. De Bruyne and N. Hermans, J. Ethnopharmacol., 79, 213 (2002).
Y.C. Su, C.L. Ho, E.I. Wang and S.T. Chang, J. Forest Sci., 21, 49 (2006).
M. Namiki, Crit. Rev. Food Sci. Nut., 29, 273 (1990).
S.S. Chang, B.O. Matjiasevic, O.A.L. Hsieh and C.L. Huang, J. Food Sci., 42, 1102 (1977).
K. Hermann, M. Schütte, H. Müller and R. Desmer, Dtsch. Lebensm. Rundsch., 77, 134 (1981).
B. Al-Jalay, G. Bland, B. Mconnell and M. Al-Khyat, J. Food. Prot., 50, 25 (1987).
P. Schuler, Natural Antioxidants Explaited Naturally. In ed.: B.J.F. Hudson, Food Antioxidants, Elsevier, New York, pp. 99-170 (1990).
Q. Chen, H. Shi and T. Hoc, J. Am. Oil Chem. Soc., 69, 999 (1992).
V. Lagouri, G. Blekas, M. Tsimidou, S. Kokkini and D.Z. Boskou, Lebensm. Forsch., 197, 20 (1993).
R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C.A. Rice-Evans, Free Radical Biol. Med., 26, 1231 (1999).
K. Slinkard and V.L. Singleton, Am. J. Eno. Viticult., 28, 49 (1977).
I.F.F. Benzie and J.J. Strain, Method. Enzymol., 299, 5 (1999).
P.J. Delaquis, K. Stanich, B. Girard and G. Mazza, Int. J. Food Microbiol., 74, 101 (2002).
H. Dejian, O. Boxin and R.L. Prior, J. Agric. Food Chem., 53, 1841 (2005).