Antioxidant activity of leaf extracts of Murraya koenigii

Antibacterial and antioxidant activity of crude leaf extracts of Murraya koenigii (curry leaf) in methanol, ethanol and water was evaluated in vitro using DPPH (1, 1-Diphenyl-2-picryl hydrazyl) assay. Free radical scavenging activity of Murraya koenigii leaf crude extracts was higher in methanol. The extracts had lower antioxidant activity as compared to ascorbic acid. Methanol and ethanol extracts of Murraya koenigii exhibited the highest radical scavenging potential with an IC₅₀ value of 140 μg ml⁻¹ and 155 μg ml⁻¹, respectively. The methanol, ethanol and aqueous extracts of Murraya koenigii also had antioxidant activity. Murraya koenigii crude extracts had activity in order of ethanol > methanol > aqueous.