Abstract
The present study focuses on the antioxidant potential of aqueous and ethanolic extracts of the scape of Allium oschaninii. Phytochemical analysis and total phenolic content for both the extracts and Total flavonoid content for ethanolic extract were determined. Anti-microbial activity of different concentrations of both the extracts against Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Bacillus cereus was investigated. The total antioxidant power (TAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing ability of plasma (FRAP) assays were carried out. IC50 values of aqueous and ethanolic extract to scavenge ABTS and DPPH free radical were determined as 0.2524, 0.5467 and 0.6155, 0.9591 (mg/mL) respectively. FRAP and TAP results of both aqueous and ethanolic extracts were determined to be 2530.972 and 1199.86 (µmol of Fe2+ per 1000 µg of extract) and 84.13 ± 5.51 and 141.88 ± 40.49 (equivalent mg of ferulic acid per 150 mg dried sample) respectively. These results signify the antioxidant power potential of the scape of A.oschaninii.
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