ANTIOXIDANT POTENTIALS OF PUNICA GRANATUM FRUIT RIND EXTRACTS
Most of the degenerative diseases are caused by free radicals. Antioxidants are the agents responsible for scavenging free radicals. The aim of present study was to evaluate the phytochemical and in vitro antioxidant properties of Punica granatum fruit rind extract. DPPH assay, reducing power assay, nitric oxide radicals scavenging, superoxide radical scavenging, ABTS scavenging, hydrogen peroxide scavenging assay were the method adopted to study antioxidant potentials of extracts. Standard
... racts. Standard methods were used to screen preliminary phytochemistry and quantitative analysis of tannin, phenolics & flavanoids. Aqueous and alcoholic extracts were showed good antioxidant effect with IC50 ranges from 34.78±14.04 to 135.27±35.5µg/ml for aqueous and 40.03±14.72 to 105.93±17.19µg/ml for alcoholic extracts. Phenolic compounds, tannins and flavonoids were the major phytochemicals present in both the extracts. Percentage of inhibition increased with the increased concentration of extracts. The aqueous and alcoholic extract yielded 122.33±6.42 & 176±5.29mg/g gallic acid equivalent phenolic content 135.33±8.08 & 81.33±6.1mg/g quercetin equivalent flavonoid and 81.66±3.51 & 114.23±12.16mg/g tannic acid equivalent tannins respectively. The present study provides evidence that both extracts of Punica granatum fruit rind is a potential source of natural antioxidant.