EVALUATION OF IN-VITRO AND IN-VIVO ANTIOXIDANT ACTIVITIES OF ALCOHOLIC EXTRACT OF CAMELLIA SINENSIS L.
Keywords:Camellia sinensis, free radicals, antioxidant activity, DPPH, oxidative stress, CCl4
Tea (Camellia Sinensis L.) is the 2nd most consumed beverage in the world next to water. The tea plant has been used for centuries by ancient cultures for its medicinal values. The antioxidant and free radical scavenging activity of aqueous extract of this plant was investigated both in -vivo and in-vitro using spectroscopic method against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydrogen peroxide (H2O2), nitric oxide (NO), and the ferric reducing agent. Total phenols, flavonoids, flavonols and proanthocyanidin were also determined to assess their effects on the antioxidant activity of this plant. The plant found to possess strong activity observed against nitric oxide radicals and moderate activity against DPPH and H2O2 radical. The reducing power of the extract was found to be concentration dependent. The administration of the 2.5%, 5%, and 10% of extract aqueous solution corresponding to 10 ml/kg body weight to albino mice significantly increased the level of reduced glutathione (GSH). Whereas, lipid peroxidation level in hepatotoxic mice decreased significantly. The plant contains 0.48gm/100 gm of plant material with Gallic acid equivalent, followed by flavonol 0.36gm/ 100 gm of plant material with Rutin equivalent, proanthocyandins 0.29gm/100 gm of plant material with Catechin equivalent., flavonoids 0.22gm/100 gm of plant material with Rutin equivalent. A positive linear correlation was observed between these polyphenols and the free radical scavenging activities.
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