PJB-2013-230
A COMPARATIVE STUDY OF IN VITRO TOTAL ANTIOXIDANT, IN VIVO ANTIDIABETIC AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OILS FROM LEAVES AND RIND OF CITRUS RETICULATA BLANCO cv. MURCOT (HONEY)
FERHAT MEHMOOD1*, ZAHEER-UD-DIN KHAN1, PHOOL SHAHZADI2, TEHSEEN YASEEN2, TAHIRA AZIZ MUGHAL3, SYED HAMMAD RAZA4 AND MUHAMMAD QASIM4
Abstract
Citrus reticulata Blanco cv. Murcot (honey) is one of the most important fruit tree crops in Pakistan. A detailed study regarding total antioxidant capacity (TAC), radical scavenging, antidiabetic and antimicrobial effects of the essential oils from leaves (CRL) and rind (CRR) of this plant were investigated. Essential oils obtained from steam distillation process were subjected to 2,2’-azinobis(3-ethylbenzothiazoline-6-sulpohonic acid) (ABTS) radical cation decolourization, ferric reducing antioxidant power (FRAP), 2.2’-Diphenyl-1-picrylhydrazil (DPPH) radical decolourization, lipid peroxide inhibition using linoleic acid emulsion, superoxide anion radical scavenging and iron chelation activity assays. A linear correlation was observed between the percent inhibition of ABTS radical cation and the amount of essential oils from leaves (R2=0.9978) and rind (R2 = 0.985). The percent superoxide anion radical scavenging activity was found to be 15.25 and 48.75 for CRL and CRR, respectively. The reducing power in terms of FRAP values were found to be 1.2 and 0.173 mM FeSO4 for CRL and CRR, respectively. Both CRL and CRR exhibited good metal chelating activities, 56.10 and 61.82 for CRL and CRR, respectively. Best results regarding antidiabetic activity were shown by essential oils from leaves of Citrus reticulata with low as well as high concentrations. The oils also showed antibacterial and antifungal activities comparable to chloramphanicol. The data obtained from oils demonstrate the powerful antioxidative, radical scavenging, antidiabetic and antimicrobial properties of the plant.
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