World Journal of Pharmaceutical Sciences
ISSN (Print): 2321-3310; ISSN (Online): 2321-3086
Published by Atom and Cell Publishers © All Rights Reserved
Available online at: http://www.wjpsonline.org/
K. Kavitha, K. Mahalakshmi and *Vishnu Kiran Manam
Department of Biochemistry, Bhaktavatchalm Memorial College for Women, Korattur, Chennai-80.
Dr Yellapragada Lifesciences, Bio-process Technology Division, Chennai - 600 077. Tamilnadu, India.
ABSTRACT
This study was conducted to investigate the in-vitro antioxidant activity of methanolic extract of green alga Valoniopsis pachynema. The free radical scavenging activity of the extracts was measured by DPPH and ABTS and the antioxidant potential were compared with commercial antioxidants, such as Butylated Hydroxy Toluene (BHT) and L- ascorbic acid. The antioxidant activity of experimental algae showed a dose dependent increase when compared to commercial antioxidants. The significant free radical scavenging activity of Valoniopsis pachynema might be attributed to algal contents of carotenoids, free phenols and fatty acids.
ISSN (Print): 2321-3310; ISSN (Online): 2321-3086
Published by Atom and Cell Publishers © All Rights Reserved
Available online at: http://www.wjpsonline.org/
K. Kavitha, K. Mahalakshmi and *Vishnu Kiran Manam
Department of Biochemistry, Bhaktavatchalm Memorial College for Women, Korattur, Chennai-80.
Dr Yellapragada Lifesciences, Bio-process Technology Division, Chennai - 600 077. Tamilnadu, India.
ABSTRACT
This study was conducted to investigate the in-vitro antioxidant activity of methanolic extract of green alga Valoniopsis pachynema. The free radical scavenging activity of the extracts was measured by DPPH and ABTS and the antioxidant potential were compared with commercial antioxidants, such as Butylated Hydroxy Toluene (BHT) and L- ascorbic acid. The antioxidant activity of experimental algae showed a dose dependent increase when compared to commercial antioxidants. The significant free radical scavenging activity of Valoniopsis pachynema might be attributed to algal contents of carotenoids, free phenols and fatty acids.
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