International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:4, April, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(4): 476-482

Analysis of Phyto-Constituents and Free Radical Neutralizing activity of Cassia alata–A Green Source for Ag Np’s Synthesis
K.Kavipriya and M. Chandran*
Department of Zoology, Thiruvalluvar University, Vellore, India
*Corresponding author

Cassia alata is a lesser exploited plant for its biological activity due to its greater ornamental value which always cover medicinal applications. In the present study, Nanoparticle fabrication ability of the leaf extract was exploited for the successful synthesis of silver nanoparticles. It was observed that the extract could mediate the synthesis nanoparticle in lesser time with a high synthesis rate. Major phytocomponents present in the extract was analyzed and high percentage of phenolic compounds were observed, however there were traces of tannins, saponins etc. phytocompounds were found to facilitate free radical scavenging ability of the extract. From the analyzed parameters such as H2O2 scavenging activity, super oxide radical scavenging, lipid peroxidation inhibition activity and DPPH assay, it was evident that extract possess high degree of antioxidant capacity, which was found to be proportional to its concentration.

Keywords: Antioxidant activity, Cassia alata, Phytocomponents, Silver nanoparticles.

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How to cite this article:

Kavipriya, K., and Chandran, M. 2016. Analysis of Phyto-Constituents and Free Radical Neutralizing Activity of Cassia alata – A Green Source for Ag Np’s Synthesis.Int.J.Curr.Microbiol.App.Sci. 5(4): 476-482. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.