From:	BioMed Central Editorial [editorial@biomedcentral.com]
Sent:	30 January 2012 12:52
To:	Dr Branislav Rankovic
Subject:	Invitation to review a manuscript for BMC Complementary and Alternative 
Medicine

Dear Dr Rankovic,

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Title: Antioxidant activity, free radical scavenging potential, total phenolic 
and flavonoid content of Pithecellobium dulce (Roxb.) Benth
Journal: BMC Complementary and Alternative Medicine Type of article: Research 
article

Authors:

Shankar D Katekhaye Mr
Maheshkumar S Kale Mr

    
Abstract:

Background: Pithecellobium dulce (Roxb.) Benth (Leguminosae) is used as 
medicinal plant in India. The various parts of plant are used in the 
management of diabetes and other diseases. Method: Since these effects may be 
correlated with the presence of antioxidant compounds, methanol and 70% 
acetone extracts of this plant were evaluated and compared for their total 
phenolic content, flavonoid content, antioxidant activity and radical 
scavenging activity. 
Results: Total phenolic content of acetone extract of bark and leaves was 
found to be relatively higher than methanol extract. Total flavonoid content 
of methanol extract of bark and leaves was found to be relatively higher than 
acetone extract. The antioxidant potential of the extracts were assessed by 
employing different in vitro assays such as reducing power assay, DPPH, 
hydrogen peroxide scavenging assay, OH radical scavenging capacities, 
peroxidation inhibiting activity through linoleic acid emulsion system, 
antihemolytic assay and nitrous oxide scavenging activity. Though all the 
extracts exhibited dose dependent reducing power activity, 70% acetone 
extracts of the samples were found to have more hydrogen donating ability.
Conclusion: The present investigation suggests that the phenolic constituents 
from bark and leaves of P. dulce possess significant antioxidant activity and 
could serve as free radical inhibitors or scavenger, or substitute, probably 
as primary antioxidants. P. dulce may therefore, be a good candidate for 
functional foods as well as pharmaceutics.
