IN VITRO ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL FROM CURCUMA PETIOLATA ROXB. RHIZOMES
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Abstract
The hydrodistillated essential oil from the fresh rhizomes of Curcuma petiolata was investigated for its chemical constituents and antioxidant activity. Its chemical constituents were analyzed by gas chromatography-mass spectroscopy (GC-MS) technique. The major component of the essential oil from the C. petiolata fresh rhizomes was found to be β-farnesene (74.80%). DPPH radical scavenging assay, hydroxyl radical scavenging assay, superoxide anion radical scavenging assay, ferrous ion chelating assay and ferric reducing power assays were used for evaluating its antioxidant activity. L-ascorbic acid and ethylenediaminetetraacetic acid (EDTA) were used as a positive control. The essential oil showed high capacities of scavenging DPPH radical, hydroxyl radical, superoxide anion radical, and high capacity of ferric reducing power. The ferrous ion chelating activity of the essential oil was significantly lower than that of EDTA.
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