The presence of natural antioxidants in plants wereanalysed. In vitro antioxidant properties and phenolic content of theextracts of curry leaves and euphorbia were evaluated using variousassays. Analysis carried out were total phenolic content, DPPH assayand total flavonoid content. From the analysis curry leaves had thehigher yield extraction, higher total phenolic content, antioxidantproperty and flavonoid content. Total phenolic content has positivecorrelation with antioxidant capacity. This shows that the plants,especially curry leaves may be potent source of natural antioxidants.
展开▼
