Studies on <i>In Vitro</i> Antioxidant Activity of Methanolic Extract and Fractions of <i>Ficus Hispida</i> Lin. Fruits

Authors

  • M. S. Hossain
  • S. Parvin
  • S. Dutta
  • M. S. I. Mahbub
  • M. E. Islam rajshahi university

DOI:

https://doi.org/10.3329/jsr.v8i3.26711

Keywords:

Antioxidant, Free radical, Phenolic content, Flavonoid content.

Abstract

The present study was designed to confirm the traditional use of the fruits of Ficus hispida Linn. (Moraceae) as an antioxidant agent. Fruits of the plant extracted with methanol and crude methanol extract (CME) were further fractionated with n-hexane, chloroform, and ethyl acetate. All the fractions, n-hexane (NHF), chloroform (CHF), ethyl acetate (EAF), aqueous (AQF) and CME were preliminary screened for in vitro antioxidant activity and total phenolic and total flavonoid content. In DPPH radical scavenging assay, CME exhibited highest scavenging activity (IC50 = 11.20 µg/mL) as compared to other fractions. In this assay, IC50 of reference standard BHT was 5.10 µg/mL. The reducing power of the samples was in the order as AQF > CME > CHF > EAF > NHF. The results for hydrogen peroxide scavenging activity indicated that CME, EAF and AQF had almost the same scavenging activity except NHF. Total antioxidant capacity of CME and other fractions were ranked as CHF > AQF > CME > EAF > NHF.  In the assay of antioxidant constituents (total phenol and total flavonoids content), the CME had highest phenolic and flavonoids content. The results indicate that Ficus hispida fruits could be considered as a potential source of natural antioxidant.

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Author Biography

M. E. Islam, rajshahi university

Professor

Dept. of Pharmacy

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Published

2016-09-01

How to Cite

Hossain, M. S., Parvin, S., Dutta, S., Mahbub, M. S. I., & Islam, M. E. (2016). Studies on <i>In Vitro</i> Antioxidant Activity of Methanolic Extract and Fractions of <i>Ficus Hispida</i> Lin. Fruits. Journal of Scientific Research, 8(3), 371–380. https://doi.org/10.3329/jsr.v8i3.26711

Issue

Section

Section B: Chemical and Biological Sciences