Assessment of Total Antioxidant Capacity and Free Radical Scavenging Activity of Polyherbal Syrup

The present study was undertaken to evaluate the in-vitro antioxidant and free radical scavenging activity of a polyherbal syrup formulated from Allium cepa, Allium sativum, Zingiber officinale, Moringa oleifera and Vernonia amygdalina. Total Antioxidant Capacity (TAC) using phosphomolybdenum method, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) of the syrup was assessed. In-vitro quantitative determination of free radical scavenging activity of the syrup using TAC (2.2528 mg TAEg-1), DPPH (IC50 = 83.8037 ?g/mL) and FRAP (IC50 = 11.3382 ?mol/mL) shows high activity. This study conclude that, the investigated syrup could be utilized as good sources of natural antioxidants for combating free radical related diseases, and for other medicinal purposes.