Abstract
The fruits of Ficus racemosa were extracted in five different solvents and their total phenolic content (TPC) was determined. They were then evaluated for their antioxidant activities by determining the reducing power, DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging, superoxide anion radical scavenging, inhibitory effect on Fenton reaction induced oxidative DNA damage and inhibition of β-carotene bleaching. The decreasing order of antioxidant activities is methanol extract (F-Me) > ethyl acetate extract (F-EA) > acetone extract (F-Ac) > chloroform extract (F-Chl) > petrol extract (F-Pet) in all the methods which is in conformity with TPC. The results clearly demonstrate that methanol extract has highest TPC and displayed strongest activity, and can be used to prevent oxidative stress related diseases. The processing of perishable fruits of Ficus racemosa by selective extraction with methanol can give better yield of antioxidants and the extract can be stored as food supplement with longer shelf life.
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