Abstract

COMPARISON OF IN VITRO ANTIOXIDANT ACTIVITY OF ARECA CATECHU LINN NUT BY MICROWAVE EXTRACTION AND SOXHLATION TECHNIQUE

Dr. Padmaa M Paarakh*

ABSTRACT

The aim of the present study is to compare the in vitro antioxidant activity of Areca catechu nut by two different techniques of extraction viz., Microwave extraction and Soxhlation and correlate the antioxidant activity with the amount of flavonoids and phenol content present in the extract. Areca catechu nuts [unroasted, roasted and commercial sample from shop] were extracted separately in microwave extractor and soxhlet with methanol and distilled water. The study were carried out with 2 extracts prepared by both methods using different in vitro antioxidant model viz., Phosphomolybdenum antioxidant assay, Reducing power assay and DPPH radical scavenging assay. Total flavonoid content and phenol content were also determined. The study exhibited strong antioxidant activity in different in vitro systems. The methanol and water extracts of commercial sample showed better results than other 2 extracts on evaluation with the different in vitro antioxidant methods. Flavonoid content and phenol content also correlated well the in vitro antioxidant activity. There was minute variation in microwave extraction and soxhlet extraction technique. This experiment has concluded the strong in vitro antioxidant properties of A.catechu. Further, investigation on in vivo antioxidant activity has to be carried out to understand its mode of action and to discover the main constituent of A.catechu nuts responsible for this antioxidant effect.

Keywords: Areca catechu, antioxidant activity, soxhlet extraction, microwave extraction, phosphomolybednum antioxidant assay, reducing power assay, DPPH assay.