02385nas a2200205 4500008004100000245012400041210006900165260001300234300001200247490000700259520172900266653001701995653002302012653001502035653001802050653002902068100002102097700002602118856003502144 2018 eng d00aAntiradical and Lipid Peroxidation Inhibitory Activity of Ripe and Unripe Fruit of Rubus steudneri Schweinf. (Rosaceae)0 aAntiradical and Lipid Peroxidation Inhibitory Activity of Ripe a cMay 2018 a818-8220 v103 a

Objectives: A free radical is a molecular species characterized by the presence of an unpaired electron in its outer orbital. Free radicals are highly reactive and are known to damage biomolecules including lipids resulting in a myriad of pathophysiological conditions. The present investigation was carried out to screen antiradical and lipid peroxidation inhibitory activity of ripe and unripe fruit of R. steudneri. Methods: The powdered ripe and unripe fruit materials were extracted by maceration process using methanol. Antiradical activity of extracts was evaluated by DPPH and hydroxyl radical scavenging assays. Lipid peroxidation inhibition assay was carried out by estimating the thiobarbituric acid reactive substances. Both ripe and unripe fruit extracts were screened for the presence of phytochemicals viz. alkaloids, flavonoids, tannins, phenolic compounds, saponins, glycosides, sterols and triterpenoids by standard tests. Results: Preliminary phytochemical analysis indicated that both ripe and unripe fruit extracts contain saponins, alkaloids, phenolic compounds, flavonoids, tannins, sterols and triterpenoids. When compared to unripe fruit extract, ripe fruit extract displayed marked scavenging of DPPH and hydroxyl radicals and inhibition of lipid peroxidation as indicated by lower IC50 values. Conclusion: Overall, ripe fruit extract displayed marked free radical scavenging and lipid peroxidation inhibitory activity. The presence of phenolic and flavonoid compounds in the extracts might be responsible for observed bioactivities of ripe and unripe fruit of R. steudneri.

10aFree radical10aLipid peroxidation10aMaceration10aPhytochemical10aRubus steudneri Schweinf1 aH.L, Raghavendra1 aT.R, Prashith, Kekuda uhttp://fulltxt.org/article/677