Preparation and Free Radical Scavenging Activity of Mint and Green Tea Formulation
R. Akshaya
Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai-77, India.
Lakshminarayanan Arivarasu
Department of Pharmacology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai-77, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Antioxidants are an essential defence mechanism to protect our body against free radical damage. They balance the production of free radicals and detoxify them when in excess. Green tea manufactured from dried leaves of camellia sinensis. Mint belongs to the genus mentha which is pungent in taste with post ingestive effects. A number of health benefits have been attributed to green tea, including prevention or control of atherosclerosis, hypertension, CHD, DM and Obesity.
Aim: The aim of this study is to evaluate the preparation and free radical scavenging activity of mint and green tea formulation.
Materials and Methods: To 100ml of distilled water, 1g of green tea leaves and 1g powdered mint is added. This Mixture was heated for about 15-20 minutes and then filtered using filter paper. The mixture was again heated and concentrated from 70ml to 20ml. And then free radical scavenging activity was done and % of inhibition value was calculated.
Results: This shows that 50μl concentration of DPPH activity shows 86% of inhibition. Higher concentration of DPPH activity shows higher percentage of inhibition.
Conclusion: From the study, it has been concluded that high concentration(in μl) exhibits a higher percentage of inhibition. The highest percentage of inhibition of antioxidant property in mint and green tea formulation is about 86%. It shows that green tea and mint formulation shows better antioxidant activity.
Keywords: Mint, green tea, antioxidant activity, DPPH activity