PHYTOCHEMICAL CONSTITUENT AND ANTIOXIDANT ACTIVITY OF EXTRACT FROM THE LEAVES OF PIMENTA OFFICINALIS
Dr. M. Rama and *Prof. B. Syama Sundar
ABSTRACT
Pimenta officinalis or Pimenta dioica, commonly known as Allspice plant. As a medicine, Allspice has much the same use as Cloves and their oils. The % composition of essential oil in different seasons in 2010 calendar year were identified and reported that in the month of November the composition of essential oil is more and in the month of May it is very low. Extracts from the leaves of Pimenta dioica was investigated for phytochemical constituents and antioxidant activity. Tests for phenols, flavonoids and antioxidants of leaf extracts of Pimenta dioica was conducted and the value of phenols found to be 133.6±3.1TAE/gm. The value is compared with tannic acid. The flavonoids contents of Pimenta dioica is 0.322 ±0.04 mg/gm. This value is compared with quercetin. The antioxidant content is evaluated by using ascorbic acid as standard and the value is 1.241±0.03 mg/gm. The percentage inhibition of DPPH (scavenging activity) of Pimenta dioica is 49.24%. In the present study the phenols, flavonoids and antioxidants of Pimenta dioica was rich, it showed that Pimenta dioica could be the source of natural antioxidants and phenolic compounds. These findings shows that the rich content of phenols and antioxidants of Pimenta dioica may responsible for a large number of pharmacological activities.
Keywords: Pimento dioica, essential oil, percentage Eugenol, total phenols, flavonoids, antioxidants, DPPH assay.
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