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

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 ^g/ml level (DPPH) and100% RSA (ABTS) at 10pg/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.