Antioxidants and Antimicrobial Activity of Some Medicinally Important Plants

© IJCIRAS | ISSN (O) - 2581-5334 September 2019 | Vol. 2 Issue. 4 ANTIOXIDANTS AND ANTIMICROBIAL ACTIVITY OF SOME MEDICINALLY IMPORTANT PLANTS Sumit Sheoran PDM university Bahadurgarh, Haryana, Hisar 125001, India present in the body produce oxidative stress and can be Abstract the reason for DNA damages, Mutation, Cancer in the In the human body, there are highly reactive species body(3) Antioxidants neutralize the effects of free or uncharged molecules having unpaired valance radicals. (4) electron formed by exothermic and endothermic In past decades, several biologist or biochemist worked chemical metabolic reactions that are having the and found some medicinal plants which are helpful to capability to oxidize organic molecules. All increase the antioxidants contained in the human body organisms have inbuild systems consist of organic and to reduce the effects of oxygen reactive species. catalysts such as catalases, glutathione reductase, Unlike the 20th century, many modern biochemists and glutathione peroxidase, etc which can show their consent towards natural products or compensate for the effects of free radicals and other medicinal plants in the past few years.(5,6) oxygen reactive species. To Check the antioxidant The objective of my works to evaluate the comparitive activity I perform TPC, TFC, DPPH, CAT, GSH, GST. I antioxidant activities of Apple fruit(Malus domestica), take fruits of medicinal important plants i.e. Malus Tomato fruit(Phyllanthus emblica), garlic(Allium domestica (Apples), Phyllanthus emblica (Amlas), sativum),Grapes(Phyllanthus emblica), and Vitis vinifera (graphs), Allium sativum (Garlic), clove(Syzygium aromaticum), Datura(Datura Syzygium aromaticum (Cloves) and Solanum stramonium), bargad bark(Ficus benghalensis), lycopersicum (Tomatoes). Pipli(Exbucklandia populnea), Castor(Ricinus communis), Crown Flower(Calotropis gigantea), Crown Keyword: Antioxidants, Antimicrobial, Medicinal fruit(Calotropis gigantea), and Monkey fruit(Limonia plants, Biotechnology, Biochemistry,Life sciences acidissima). 1.INTRODUCTION 2.MATERIAL & METHOD In the human body, there are highly reactive species or uncharged molecules having unpaired valance electron 2.1. SAMPLE COLLECTION: formed by exothermic and endothermic chemical metabolic reactions that are having the capability to Malus domestica (Apples), oxidize organic molecules i.e. DNA, Nucleic acid, Protein Phyllanthus emblica (Amlas), etc and can generate different diseases like cancer, Vitis vinifera (graphs), cirrhosis, etc.(1,2) Allium sativum (Garlic), All organisms have inbuild systems consist of organic Syzygium aromaticum (Cloves) and catalysts such as catalases, glutathione reductase, and Solanum lycopersicum (Tomatoes) glutathione peroxidase, etc which can compensate for the effects of free radicals and other oxygen reactive Fruit of all these plants were collected in the month of species. The human body remains in a neutral state until Dec. and January at morning and evening. I have been the oxygen reactive species are controlled by the inbuilt collected these plants from various botanical gardens system(immune system). An increase in oxygen reactive and verified by Dr. Ravi prof. Hindu college. species due to loss or decrease in the antioxidants IJCIRAS1379 WWW.IJCIRAS.COM 55 © IJCIRAS | ISSN (O) - 2581-5334 September 2019 | Vol. 2 Issue. 4 2.2. Plant drying: 5 Grape - - 1ml 0.127 6 Clove - - 1ml 0.071 All the fresh fruits of the plants are firstly separated then 7 Garlic - - 1ml 0.120 washed with distilled water and then cut in pieces and 8 Tomato - - 1ml 0.126 put in hot air oven for one weak for drying. 9 Datura - - 1ml 0.105 10 Crown - - 1ml 0.069 2.3. Preparation of extract: flower 11 Pipli - - 1ml 0.271 After drying they are collected and cut in very small 12 Castor - - 1ml 0.179 pieces of apple and Grapes and then make powders of 13 Bargad - - 1ml 0.218 all fruits separately using grinder and put in air tight bark bottles for further uses. 14 Monkey - - 1ml 0.031 After that weigh 10gmsof each fruit powder and make a fruit packet separately. 15 Crown - - 1ml 0.304 After that we use soxhlet extraction unit for preparing leaf extraction. We add 350ml of ethanol and put 10gms of powder and put in soxhlet extraction unit and starts the 3.1. Result- process. It takes 1-2 days for each plant. After that the liquid after this process filled in petri plates and those %Inhibtion of sample = Apple = 0.0211 petri plates put in hot air oven for drying and then that Amla = 0.577 drying extraxt is put in ependoffs for further uses. This Grape = 0.105 process is same for all plants. Clove = 0.5 Garlic = 0.154 3.DPPH Tomato = 0.112 Datura = 0.66 2,2-Diphenyl-1-picrylhydrazyl (DPPH) is a stable free Crown leaf = 0.016 radical. DPPH free radical method is an antioxidant assay Pipli = 0.122 based on electron-transfer that produces a violet Castor leaf = 0.421 solution in ethanol. DPPH assay measures compounds Bargad bark = 0.294 that are radical scavengers. Crown flower= 0.776 Monkey fruit = 0.899 • Ethanol and Distilled water served as blank • DPPH and Distilled water served as Control 4.TOTAL FLAVONOID CONTENT • 1ml DPPH solution added to the pure green tea and mix green tea samples 4.1. Principle- • Observed absorbance at 517 nm Total flavonoid content of samples were determined by aluminium chloride colorimetric method. In this we use %Inhibition= Abs(Control)-Abs(Sample) 10% AlCl3, Methanol, Quercetin,1M Potassium acetate , DW Abs(Control) Prepared 1mg/ml quercetin stock solution and prepared different concentrations from 10 µg/ml to Table 200µg/ml.Blank consist of all the reagents except No Sample DW Ethanol DPPH OD quercetin 1 ml each pure and mix green tea were taken 1 - 1ml 1ml - - as samples. 3 ml methanol was added to the tube. 200 2 - 1ml - 1ml 0.142 µl AlCl3 was added.200 µl Potassium acetate was 3 Apple - - 1ml 0.139 added.3 ml DW was added. Incubated at room 4 Amla - - 1ml 0.060 IJCIRAS1379 WWW.IJCIRAS.COM 56 © IJCIRAS | ISSN (O) - 2581-5334 September 2019 | Vol. 2 Issue. 4 temperature for 30 min. and at last measure the Absorbance at 420 nm Table- No Quercetin DW Methanol AlCl3 Potassium DW Incubation OD acetate 1 - 1000 µl 3ml 200 µl 200 µl 3ml - 2 10 µl 990 µl 3ml 200 µl 200 µl 3ml 1.517 3 50 µl 950 µl 3ml 200 µl 200 µl 3ml 2.078 4 100 µl 900 µl 3ml 200 µl 200 µl 3ml 30 mins 2.397 5 150 µl 850 µl 3ml 200 µl 200 µl 3ml at room 2.999 6 200 µl 800 µl 3ml 200 µl 200 µl 3ml temperature 3.476 7 1000µl - 3ml 200 µl 200 µl 3ml (Pure) 8 Tomato - 3ml 200 µl 200 µl 3ml 0.848 9 Amla - 3ml 200 µl 200 µl 3ml 2.777 10 Grape - 3ml 200 µl 200 µl 3ml 2.221 11 Garlic - 3ml 200 µl 200 µl 3ml 1.275 12 Apple - 3ml 200 µl 200 µl 3ml 2.078 13 Clove - 3ml 200 µl 200 µl 3ml 3.496 14 Datura - 3ml 200 µl 200 µl 3ml 0.895 15 Crown leaf - 3ml 200 µl 200 µl 3ml 2.026 16 Pipli - 3ml 200 µl 200 µl 3ml 0.401 17 Castor - 3ml 200 µl 200 µl 3ml 1.943 18 Bargad - 3ml 200 µl 200 µl 3ml 1.252 bark 19 Crown - 3ml 200 µl 200 µl 3ml 0.542 flower 20 Monkey - 3ml 200 µl 200 µl 3ml 0.663 fruit 4.3. Result- 4.2. Graph: Total flavonoids content 1. Apple 4.294 2. Amla 5.738 4 Serie 3. Grape 4.589 y = 0.4839x 3.476 s1 3 2.999 4. Tomato 1.752 2.397 5. Lounge 7.22 2 2.078 1.517 6. Garlic 2.634 1 7. Datura 1.849 8. Pipli 0.828 0 9. Crown leaf 4.186 c1 c2 c3 c4 c5 10. Castor 4.0152 11. Bargad bark 2.587 12. Crown flower 1.120 13. Monkey fruit 1.370 IJCIRAS1379 WWW.IJCIRAS.COM 57 © IJCIRAS | ISSN (O) - 2581-5334 September 2019 | Vol. 2 Issue. 4 5.TOTAL PHENOL CONTENT After this we take 1 ml pure and mix green tea sample and added to the tube. Quercetin as standard from 100 5.1. Principle- µg/ml to 1 mg/ml. 100 µl FCR was added. Incubated for 10 min. at room temperature and add 2.5 ml NaNO3 and Phenolic Quantification Assay is based on Folin- Incubated at room temperature for 30 min. and take Ciocalteu method. We requires Quercetin(1mg/ml), 20% Absorbance at 760 nm. NaNO3, 0.5 N FCR, DW. Table- No Quercetin DW FCR Incubation 20% Incubation OD NaNO3 1 - 1000 µl 100 µl 2.5ml - 2 100 µl 900 µl 100 µl 2.5ml 0.330 3 200 µl 800 µl 100 µl 2.5ml 0.630 4 300 µl 700 µl 100 µl 10 mins 2.5ml 30 mins 0.955 5 400 µl 600 µl 100 µl at room 2.5ml at room 1.129 6 500 µl 500 µl 100 µl Temperature 2.5ml temperature 1.354 7 600 µl 400 µl 100 µl 2.5ml 1.545 8 700 µl 300 µl 100 µl 2.5ml 1.683 9 800 µl 200 µl 100 µl 2.5ml 1.848 10 900 µl 100 µl 100 µl 2.5ml 1.949 11 1000 µl - 100 µl 2.5ml 2.145 12 Apple 1ml - 100 µl 2.5 ml 0.184 13 Amla 1ml - 100 µl 2.5ml 0.264 14 Grape 1ml - 100 µl 2.5ml 0.139 15 Tomato 1ml - 100 µl 2.5ml 0.063 16 Lounge 1ml - 100 µl 2.5ml 0.353 17 Garlic 1ml - 100 µl 2.5ml 0.021 18 Datura - 100 µl 2.5ml 0.632 19 Crown leaf - 100 µl 2.5ml 1.585 20 Pipli - 100 µl 2.5ml 0.862 21 Bargad bark - 100 µl 2.5ml 1.592 22 Crown - 100 µl 2.5ml 1.019 flower 23 Monkey - 100 µl 2.5ml 1.286 fruit 24 castor - 100 µl 2.5ml 1.442 IJCIRAS1379 WWW.IJCIRAS.COM 58 © IJCIRAS | ISSN (O) - 2581-5334 September 2019 | Vol.

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