Abstract
ObjectiveThe present study deals with the in vitro study of antioxidant activity of essential oil from Palmarosa (Cymbopogon martini) of family gramineae. MethodsThe in vitro study of antioxidant activity of Palmarosa essential oil has been done by using DPPH assay, Nitrogen oxide assay, reducing power assay, β-carotene bleaching assay and FRAP method. ResultsIC50 values observed for DPPH and NO assay were 0.125 mg/mL and 12.5 μg/mL, respectively. In beta carotene bleaching method, the oil showed 93.15% bleaching for the first hour and it increased to 51.1% in second hour. There was a constant increase in the reducing activities with the increase in concentrations in both reducing activity and FRAP mehods. In all the methods BHT and Gallic acid were kept as standards. ConclusionsThe results clearly indicate that Palmarosa essential oil is effective in scavanging free radical and has the potential to be powerful antioxidant.
Published Version
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