A STUDY OF ANTIOXIDANT PROPERTIES OF DIFFERENT EXTRACTS OF CURRY LEAF (MURRAYA KOENIGII L.).

The total polyphenol content and the antioxidant activities of curry leaf extracts (Hexane, Chloroform, Ethanol, Water and Aqueous(50%) ethanol) at ambient and hot conditions, were determined by DPPH, ABTS, and TRP assays. The total phenolic content was in the order EW1>W1>C1>EW2>H1>E2>W2>H2. It was observed that the EW1 had the maximum total phenolic content of 50.1% and 82% RSA at 10 μg/ml level (DPPH) and100% RSA (ABTS) at 10μg/ml and at hot conditions (EW2) had less TPC(28.7%),and 43% RSA by DPPH and 53.6% by ABTS assays. Other hot extracts had fewer activities than ambient extracts. The study showed that extracts at ambient temperature had higher antioxidant activity. [ABSTRACT FROM AUTHOR]