In vitro Assessment of Antioxidant Activity of Anisomeles indica
Muhammad Maqbool
Department of Chemistry, Minhaj University, Lahore-54770, Pakistan
Muhammad Umar
Department of Chemistry, Minhaj University, Lahore-54770, Pakistan
Muhammad Asif Iqbal
Department of Chemistry, Minhaj University, Lahore-54770, Pakistan
Muhammad Ajaib
Department of Botany, Mirpur University of Science and Technology (MUST), Bhimber Campus, Bhimber AJK, Pakistan
Khalid Mohammed Khan *
H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi-75270, Pakistan
Shahnaz Perveen
PCSIR Laboratories Complex, Karachi, Shahrah-e-Dr. Salimuzzaman Siddiqui, Karachi-75280, Pakistan
Shazia Shah
H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi-75270, Pakistan
Uzma Salar
H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi-75270, Pakistan
*Author to whom correspondence should be addressed.
Abstract
The present research carried out to estimate the antioxidant activity of Anisomeles indica (L.) O. Kuntze leaves by employing some in vitro methods i.e. free radical scavenging activity, reducing ability and chelating ability. The leaves extract showed an excellent activity in all three mechanisms. TEAC (Trolox equivalent antioxidant capacity) values of A. indica range from 11.17 ± 0.239 to 0.75 ± 0.658 mMol. While the FRAP (ferric reducing antioxidant power) value and % age bound value ranges from 118.4 ± 0.495 to 14.44 ± 0.339 mM and 72.91 ± 0.770 to 56.61 ± 0.843 % respectively. The major phyto-constituents i.e. total phenolic and flavonoid contents ranges from 1145.5 ± 0.593 to 198.5 ± 0.395 mg/L of GAE and 3123.7 ± 0.395 to 1154.5 ± 0.376 mg/L of Quercetin equivalent. The results divulge that leaves of A. indica are potential source of natural antioxidants showing metal chelating, reducing and free radical scavenging abilities.
Keywords: Antioxidants, ABTS, flavonoids, total phenolic contents, reducing ability