Abstract

QUALITY CONTROL AND IN VITRO ANTIOXIDANT ACTIVITY ANALYSIS OF ALCOHOLIC EXTRACT OF CROCUS SATIVUS

*Lalita

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Abstract

The stigma of saffron, or Crocus sativus, has been used extensively as a spice, medicinal plant, and food ingredient in Mediterranean and Subtropical nations. Finding novel sources of natural antioxidants that are safe for the food sector has received attention lately. This study was conducted to determine the antioxidant activity of spices, including their total phenol and flavonoid content, DPPH, SOD, catalase, and total antioxidant activity. The antioxidant activities of spices are mostly due to their phenolic and flavonoid constituents. This study's goal is to determine the plant sample's antioxidant potential and standardise its quality through quality control analysis. The experimental study's findings demonstrated that the sample's quality was satisfactory and below the Ayurvedic Pharmacopoeia India reference level. Every necessary secondary metabolite is present in the plant sample. Saffron stigma has antioxidant action, according to an examination of its in vitro antioxidant activity. At half-maximal inhibitory concentration (IC50), the alcoholic extract of saffron stigma exhibited greater free radical scavenging action. Scavenging of DPPH determinate free radical scavenging capacity to inhibit lipid peroxidation is obtained 8.597 mg/ml which shows strong antioxidant activity. Total antioxidant activity, SOD and catalase activity in terms of IC50 value obtained from result are 18.97122mg/ml, 10.17387mg/ml and 7.564 mg/ml respectively. Results of this study revealed the strong antioxidant activity of the alcoholic extract of plant sample.

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