COMPARISON OF IN VITRO NITRIC OXIDE ACTIVITY OF ARECA CATECHU LINN NUT BY SOXHLATION AND MICROWAVE EXTRACTION TECHNIQUE
Padmaa M Paarakh*
ABSTRACT
The aim of the present study is to compare the in vitro nitric oxide activity of Areca catechu nut [unroasted, roasted and commercial sample from shop]by two different techniques of extraction viz., Soxhlation and Microwave extraction. Areca catechu nuts [unroasted, roasted and commercial sample from shop] were extracted separately in soxhlet and microwave extractor with methanol and distilled water. The study was carried out with 2 extracts prepared by both methods using in vitro nitric oxide scavenging activity. Ascorbic acid was used as standard. The study exhibited strong in vitro nitric oxide scavenging activity. The IC50 value were found to be 365.25,79.7;80.8,77.87 and 60.21,60.71 μg/ml by microwave assisted extraction and 84.06,191.9; 77.49,89.06 and 60.3,63.08 μg/ml by soxhlet method for unroasted methanol, unroasted water; roasted methanol, roasted water and commercial sample methanol and commercial sample water extracts respectively. The IC50 value for standard was found to be 38.9 μg/ml. This experiment has concluded the strong in vitro nitric oxide scavenging activity of nuts of A.catechu. Commercial sample showed the highest scavenging activity when compared all other extracts. There was difference in Microwave extraction technique and soxhlet technique only for unroasted nuts whereas both method yielded more or less same result in roasted and commercial sample.
Keywords: Areca catechu, soxhlet extraction, microwave extraction, nitric oxide scavenging activity.
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