Vol. 4, Issue 1 (2015)
Radical scavenging and antioxidant activities of ethanolic and aqueous extract from the leaves of feverfew (Tanacetum parthenium L.) and a synthetic compound parthenolide
Author(s): Prashanth S, Pooja S, Suchetha KN, Priya, Vidya V
Abstract: The herb Feverfew (Tanacetum parthenium L.) (Asteraceae) is a medicinal plant traditionally used in the treatment of fevers, migraine headaches, rheumatoid arthritis, stomach aches, toothaches, insect bites, infertility and problems with menstruation. Parthenolide, a gemacranolide-type of sesquiterpene lactone, is the major constituent of feverfew leaves. In our present study the highest antioxidant and radical scavenging activities of the Tanacetum parthenium extracts and Parthenolide in terms of their free radical-scavenging activities have been studied. The DPPH radical showed maximum inhibition of aqueous extract at 67.90%, ABTS radical showed maximum inhibition of Parthenolide 87.10% and the total Antioxidant Capacity of Parthenolide was found to be 4.57mM/L equivalent to ascorbic acid. Fe2+ chelating capacities of ethanolic extract were 0.135µg/ml which was highly effective with lower EC50 value. Superoxide radical generated by the photo-oxidation of methionine-riboflavin and their scavenging property showed maximum inhibition of aqueous extract at 68.88%. However, the efficiency of the extract differed against various free radicals depending on the specific assay methodology. The results obtained from this study reveal that Parthenolide, ethanolic and aqueous extract of T. parthenium showed effective free radical scavenging activity. Thus the results support its traditional use in ailments and as a source of natural antioxidants which protect cells against oxidative stress.
How to cite this article:
Prashanth S, Pooja S, Suchetha KN, Priya, Vidya V. Radical scavenging and antioxidant activities of ethanolic and aqueous extract from the leaves of feverfew (Tanacetum parthenium L.) and a synthetic compound parthenolide. Journal of Pharmacognosy and Phytochemistry. 2015; 4(1): 223-227.