Abstract
Hedychium coronarium Koen. is considered as an endemic medicinal plant. In the current research antioxidant potential of six different extracts obtained by the successive solvent extraction method from the unexplored H. coronarium rhizome was evaluated. Various in vitro assays were performed to achieve the aim and variation in scavenging potential of the six extracts, in addition to quantification of phenolic and flavonoid compounds was done by HPLC. Among the six extracts, methanolic extract have showed highest Total phenolic content (TPC), metal chelation activity and free radical scavenging potential against DPPH, ABTS and superoxide anions as compared to other extracts. The highest scavenging potential against nitric oxide and hypochlorus acid was shown by acetone extract. The variation in anti-oxidant activity of the extracts may be due to the phyto-constituents present in different solvents. A significant correlation (r2 = 0.864) was established between antioxidant and TPC of H. coronarium from principle component analysis. Thus the present study provides strong evidence that rhizome extract of H. coronarium is a potential source of bioactive compounds and can be used as a remedy for diseases caused due to oxidative stress. Reported results could be helpful to develop novel drugs for the management of oxidative stress and associated diseases.
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Acknowledgements
Authors are thankful to the Head, Department of Biotechnology, GGU, Bilaspur (India) for his kind support and providing the laboratory facility. Authors are thankful to SCIT, Cochin, India and National Institute of Technology (NIT), Raipur for FTIR analysis and NIPER, Mohali for HPLC analysis. The Authors acknowledge the help and suggestion of Anand Barapatre during experiments. Financial assistance to SKP as JRF for Ph.D from University Grants Commission (UGC), New Delhi, India is gratefully acknowledged.
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Panigrahy, S.K., Kumar, A. & Bhatt, R. Antioxidant potentials of successive solvent extracts from the unexplored Hedhychium coronarium rhizome. J Food Sci Technol 54, 3297–3306 (2017). https://doi.org/10.1007/s13197-017-2777-3
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DOI: https://doi.org/10.1007/s13197-017-2777-3