ANTIOXIDANT ACTIVITY OF RADISH LEAVES EXTRACTS PRODUCED BY MICROWAVE ASSISTED AND CONVENTIONAL EXTRACTION METHODSPARMAR A. AND GENITHA
This study focused on antioxidant activity of radish leaves extract produced by Microwave Assisted Extraction (MAE), Soxhlet Extraction (SE) and Maceration with different ethanol (EtOH) concentrations. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were analyzed by Folinciocaltteu method and Aluminium Chloride method respectively. Free radical scavenging activity was evaluated by Diphenyl Picryl Hydrazyl (DPPH) method and Half-maximal inhibitory concentration (IC50) value was recoded. The maximum total phenolic and total flavonoids were found as 177.5 mg/g gallic acid equivalent (GAE) and 55.09 mg/g Quercetin equivalent (QE) respectively, using 90% EtOH concentration with microwave at 300W. 90% ethanolic radish leaves extracts showed the highest free radical scavenging activity with power of 400W of 78.70% with an IC 50 value of 65.73 Î¼g/ml. In all of assay, 90% EtOH Radish leaves extracts with MAE showed higher phytochemicals and antioxidant activity, suggesting that MAE is a suitable method for extraction of antioxidant component from radish leaves and may be investigated as potential raw materials for creation of nutritional supplements.