Phytochemical Profiling and Antioxidant Potential of Enhydra fluctuans: An In-Vitro Study

Enhydra fluctuans is a semi-aquatic herbaceous vegetable commonly consumed in Southeast Asia and traditionally acclaimed for its medicinal properties. Ethnobotanical literature associates this plant with hepatoprotective, anti-inflammatory, and detoxifying effects; however, its phytochemical and antioxidant attributes require robust scientific corroboration. In light of the growing preference for botanical antioxidants in the nutraceutical and pharmaceutical sectors, this study investigates the antioxidant capacity of a selected plant extract, utilizing microwave-assisted techniques for compound extraction and assessing activity through the DPPH free radical method. The leaves were shade-dried, ground into powder, and subjected to cold maceration using 80% methanol. The phytochemical profile of the extract was analyzed through both qualitative and quantitative approaches. For the estimation of total phenolic content (TPC) and total flavonoid content (TFC), the Folin–Ciocalteu reagent and aluminum chloride colorimetric techniques were utilized, respectively. The screening revealed the presence of key bioactive compounds such as phenolics, flavonoids, tannins, and saponins, suggesting a potentially beneficial biological effect. The quantified TPC and TFC were found to be 80.2 ± 2.5 mg of gallic acid equivalent (GAE) per gram and 54.6 ± 1.8 mg of quercetin equivalent (QE) per gram, correspondingly. In terms of antioxidant activity, the DPPH free radical scavenging method demonstrated a concentration-dependent inhibition, with an IC₅₀ value calculated at 42.3 μg/mL. These outcomes validate the traditional medicinal use of Enhydra fluctuans and suggest its potential for development in therapeutic or functional food applications. Future research focusing on bioactive compound isolation, structural characterization, and in vivo validation is warranted to advance its pharmacological utilization.