DPPH Assay and Reducing Power Activity ofWater Extract of (Mentha longifolia) Mint

Muhammad Khalid Saeed, Naseem Zahra*, Khurram Shahzad, Shamma Firdous, Ijaz Ahmad, Muhammad Ashraf, Syed Hussain Imam Abidi and Quratulain Syed

  • Naseem Zahra Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore-54600, Pakistan
Keywords: M. longifolia, water extract, antioxidant activity, DPPH assay


Antioxidative properties of plants may be associated with oxidative stress defence in different human diseases. Oxidative stress and free radicals can be
neutralized by antioxidants which are of great significance in preventing the expansion of these diseases. Many studies have investigated the toxic effect of
synthetic antioxidants, thus to avoid these toxic effects new antioxidants of natural origin have been deliberated in recent years. Mint (Mentha longifolia) is extensively used as medicine, spice, food and flavouring. In the current work, an aqueous extract of mint leaves was determined using the DPPH assay and reducing power activity. Strapping and sound antioxidant effects were observed in 2,2-diphenyl-1- picrylhydrazyl radicals at concentrations of 0.1-0.5 mg/ml, ranging from 20.32 ± 0.35 % to 65.75 ± 1.5 %, while standard antioxidant BHT possess % Inhibition (DPPH) 30.41 ± 0.65 % to 83.50 ± 2.3 % at same concentration. A similar effect was found in the reducing power assay, which exhibited absorbance of M. longifolia water extract ranging from 0.1501 ± 0.010 to 0.5845 ± 0.042 and BHT exhibited 0.3221 ± 0.026 to 0.8197 ± 0.124 at 700 nm. The conclusion recommends that M. longifolia has confirmed vital benefits due to high concentration of antioxidants and has vast impending for claim in the preparation of useful food entities.