A great number of aromatic, spicy, medicinal and other plants contain chemical compounds exhibiting antioxidant properties. Numerous studies were carried out on some of these plants, e.g. rosemary, sage and oregano, which resulted in a development of natural antioxidant formulations for food, cosmetic and other applications. In this study, the antioxidant activity of 50% ethanolic extract of Murraya paniculata leaves from the family Rutaceae was evaluated by various in-vitro antioxidant assays, including 1, 1-diphenyl-2 picrilhydrazyl radical scavenging activity, superoxide anion radical scavenging and lipid peroxidation inhibition activities. The results of this study showed that the hydro-alcoholic extract of Murraya paniculata posses strong antioxidant potential and it can be used as easily accessible source of natural antioxidants and as a possible food supplement or in pharmaceutical industry.
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