QUANTITATIVE AND QUALITATIVE ANALYSIS OF VARIOUS PHYTO-CONSTITUENTS IN PHOENIX PUSILLA UNRIPE FRUIT ETHANOLIC EXTRACT

Objective: The aim of the present study was to perform preliminary phytochemical screening and in vitro antioxidant activity of Phoenix pusilla by using ethanol as solvent. Methods: The ethanol extract was screened for its potential antioxidant activity by 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and lipid peroxidation (LPO) inhibitory activity, and compounds such as phenols, tannins, flavonoids, vitamin C, vitamin E, protein, carbohydrates and lipids were quantified using in vitro techniques. Results: The total phenolic content of the ethanol unripe fruit extract was 4.22±0.18 mg gallic acid equivalent (GAE)/g of extract. The total flavonoid and tannin content of the plant were 2.39±0.22 mg quercetin equivalent/g of extract and 1.62±0.02 mg GAE/g of the extract respectively. DPPH radical scavenging effect of the extract was determined spectrophotometrically. P. pusilla extract showed a good antioxidant potential with IC50 of 37.64 µg/ ml and 8.88 µg/ml for LPO and DPPH assay respectively. Conclusion: The greater amount of phenolic compounds leads to more potent radical scavenging effect as shown by P. pusilla unripe fruit. In conclusion, the obtained results of the tests demonstrated that this plant might be used in the prevention and in the treatment of different diseases related to oxidative stress