Phytochemical screening and in vitro antioxidant study of Magnolia vine, Muntingia calabura, and Alangium salviifolium fruits

Abstract

Objective: This study was undertaken to investigate the antioxidant activity of methanolic extract of Schisandra (magnolia vine) (MEMV), Muntingia calabura (MEMC), and Alangium salviifolium (MEAS) fruits. Materials and Methods: Rindless fruits were subjected to treatment with pure methanol in a sufficient quantity at room temperature for a period of one week with intermittent shaking. The resultant extract then underwent double filtration, first through a cotton plug and then through Whatman filters paper No. 1. Evaporation under reduced pressure was carried out on the filtrate to get a dark green viscous mass which was stored till use at 4°C. Hydroxyl radical (OH) scavenging activity determination of reducing power, lipid peroxidation induced by carbon tetrachloride, and inhibitory test on protein oxidative modification were carried out for evaluation of the antioxidant activity of MEMV, MEMC, and MEAS fruits generated methanolic extract. Results: The inhibitory ratio of MEMV, MEMC, and MEAS on albumin oxidative modification was as high as 78.94 at a concentration of 1000μg/ml that showed an increasing proportionality trend with concentration. The reducing power of MEMV, MEMC, and MEAS increased with increasing concentration of MEMV, MEMC, and MEAS. Conclusion: All the tested concentrations of MEMV, MEMC, and MEAS showed significant (P < 0.001) activity than control, the MEMV, MEMC, and MEAS (at all tested doses 100 μg, 200 μg, and 300 μg) significantly (P < 0.001) showed scavenging activity on OHs, which were generated by the ethylenediaminetetraacetic acid/H2O2 system, in comparison to control. A similar increase in percent scavenging of OH radicals by MEMV, MEMC, and MEAS was observed with an increase in dose.