Characterization of antioxidant from daunkemangi (Ocimum sanctum) extracted using ultrasonic bath

Abstract

The antioxidant properties of Ocimumsanctum extract were characterized. The extract was prepared by extraction using ultrasonic bath at 50 °C for 30 minutes. The characterization was performed using FT-IR analysis.The phytochemical assays were carried out using various reagents. The results confirmed the presence of phenolics, flavanones, flavonoids, steroids and terpenoids in the extract. The DPPH assay also showed the antioxidant radical scavenging activity by percentage of inhibition of 57.95%.