Evaluation of in vitro enzymatic and non-enzymatic antioxidant properites of leaf extract from Alpinia Purpurata (Vieill.) K. Schum.

Objective: To evaluate the enzymatic and non-enzymatic antioxidants of leaf extract from Alpinia purpurata.

Methods: One gram of fresh leaf of Alpinia purpurata was grinded in 2 mL of 50% ethanol and centrifuged at 10,000×g at 4°C for 10 min. The supernatant obtained was used within 4 h for various enzymatic antioxidants assays like superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione S-transferase (GST), ascorbate oxidase, peroxidase, polyphenol oxidase (PPO) and non-enzymatic antioxidants such as vitamin C, total reduced glutathione (TRG) and lipid peroxidation (LPO).

Leaf extract of Alpinia purpurata (Vieill.) K. Schum screened for its phytochemical constituents and antibacterial and anticancer activities.

Objective: The study was formulated with the objective to assess phytochemical constituents, antibacterial activity and anticancer activity of Alpinia purpurata.

Methods: The leaves of A. purpurata were washed thoroughly by tap water, shade dried and powdered.