Appraisal of Antioxidant Potential of Saussurea lappa and Valeriana wallichii Root Extract by In-vitro Techniques

Abstract

>Background: Antioxidants are very important in preventing and protecting from oxidative stress and, ultimately, oxidative stress-related disorders. With the aim to the antioxidant activity of Saussurea lappa and Valeriana wallichii extract, individually and in combination, the study was performed via assays for antioxidant capability; 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH), nitric oxide scavenging method, ferric reducing antioxidant power (FRAP), H2O2 scavenging potential, superoxide radical scavenging method showed good antioxidant activity. Individually, V. wallichii having more superior antioxidant activity than S. lappa. Results: Phytochemical analysis of both extracts individually illustrate the existence of anthraquinones, cardiac glycoside, flavonoids, reducing sugars, phenolics, saponins, alkaloid terpenoids, and phlobatannin. In combination, the antioxidant activity was improved, indicating additive effects. The results indicate that these herbs can be a very good constituent for combination therapy for diseases that are caused by oxidative stress and require antioxidant therapy. The S. lappa and V. wallichii showed average TPC of 68.38 and 117.52 mg GAE/g of extract, respectively. The mix of 1:1 ratio of both extracts showed TPC of 101.34 mg GAE/g. The S. lappa and V. wallichii showed average TFC of 59.72 and73.56 mg QE/g of extract, respectively. The mix of 1:1 ratio of both extracts showed a TFC of 66.15 mg QE/g of extract. Results showed that both extracts have very strong antioxidant activity. V. wallichii has relatively higher antioxidant activity and is close to that of ascorbic acid.