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Abstract

ANTIMICROBIAL, ANTIOXIDANT, ANTIINFLAMMATORY ANALYSIS OF ACTIVITY AND PHYTOCHE MICAL SCRE E NING OF CINNAMOMUM VERUM, ACOROUS CALAMUS, CINNAMOMUM CASSIA, G LYCERIA G LABRA

A. Praveen*, V. Risshikaran, M. Tamilselvan and N. G. Rameshbabu

Abstract

Cinnamon is a spice obtained from the inner bark of several tree species of the genus cinnamomum. Cassia is the Chinese cinnamon spice consisting of aromatic bark of the cinnamomum cassia plant of the family Lauraceae. Acorus calamus is also called sweet flag (vasambu). The root has a lot of medicinal properties. G lyceria glabra (glycyrrhiza) is a medicinal species also called Adhimathiram in Tamil. These are taken as samples to the present study on evaluation of antimicrobial, antiinflammatory, antioxidant activities and phytochemical analysis. The samples are dried and powdered with methanolic solution. The phytochemical analysis of these four samples shows the presence of many bioactive compounds like carbohydrates, flavonoids, proteins, aminoacids, tannins and steroids. It shows effective and determinative antimicrobial activity against the bacterial strain of staphylococcus aureus and is done using agar well diffusion method, forms a zone of inhibition. The antioxidant activity is done by using DPPH free radical scavenging method and shows effective scavenging activity in these four different samples. The antiinflammatory activity has been performed by using inhibition of the protein denaturation method (egg albumin). It shows maximum absorbance in the samples. Therefore, these samples show better results and are useful in the future for designing drugs that present all herbal and medicinal activities.

Keywords: Antimicrobial activity, Antioxidant activity, Antiinflammatory activity, Phytochemical screening, Staphylococcus aureus.


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