In vitro Antioxidant Potential of Momordica charantia Fruit Extracts
Md. Ehsan Uddin Talukder
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.
Jannatul Aklima
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.
Talha Bin Emran
Department of Pharmacy, BGC Trust University, Bangladesh.
Sayedul Islam
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.
Atiar Rahman
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.
Robiul Hasan Bhuiyan *
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
This research investigated the antioxidant potential of Momordica charantia fruit extracts in ethanol and ethyl acetate. The extracts have been assessed for DPPH free radical scavenging effect, FeCl3 reducing power and superoxide scavenging effect. In DPPH method IC50 value of ascorbic acid, ethanol and ethyl acetate extract were found 2.19 μg/ml, 111.87 μg/ml and 157.03 μg/ml respectively. In power reducing method, IC50 value of ascorbic acid ethanol and ethyl acetate extract were found 50 μg/ml, 931.63 μg/ml and 754.86 μg/ml respectively. In super oxide scavenging method, IC50 value of curcumin, ethyl acetate and ethanol extract were found 29.51 μg/ml, 331.26 μg/ml and 489.77 μg/ml respectively. The results of all three in vitro antioxidant assays exhibited that M. charantia possess relatively moderate antioxidant property than standards. The data obtained in the in vitro models clearly establish the antioxidant potency of the fruits extracts.
Keywords: Antioxidant, ethanol, ethyl acetate, petroleum ether, Momordica charantia, DPPH