Chemical constituents of the methanolic extracts of Ceiba Pentandra (L.) Gaertn and the antioxidant activities of its aqueous, ethanolic and hydro-ethanolic extracts

Abstract

This work aimed to determine the phytochemical composition of Ceiba pentandra, and to evaluate its antioxidant properties in-vitro. Method:The study of the chemical composition was done by chromatography (LC-MS) and the evaluation of the antioxidant activity was done by DDPH, ABTS and FRAP methods. Result: Phytochemical analysis of extracts led to the identification of 18 compounds. The study of the antioxidant activity showed that aqueous fruits extract, hydroethanolic leaves' extract and the decoction of the mixture of leaves and roots has the best antioxidant activity respectively on FRAP (IC 50 = 13.91 μg / mL), ABTS (IC 50 = 14.81 μg/mL) and DPPH (IC 50 = 11.13 μg / mL) method. Conclusion: Studies carried out on Ceiba pentandra extracts show the diversity of secondary metabolites in this species and significant antioxidant activity.