An Experimental Study On In Vitro Antioxidant And Antimicrobial Activity Of Ethanolic Extract Of Brassica Oleracea Leaves
Keywords:
Brassica oleracae, Ofloxacin, Antioxidant, Antimicrobial, In-vitroAbstract
Green cabbage, or Brassica oleracae, is a herbaceous biennial plant whose leaves assemble into a compact head. It is an edible vegetable that has long been used as a medicinal herb, with several health advantages claimed. The purpose of this study is to evaluate the extract of Brassica oleracea leaves for antioxidant and antibacterial properties. Brassica oleracea leaf hydroalcoholic extract was tested for antioxidant activity using a variety of in vitro models, including the 1, 1-diphenyl, 2-picryl hydrazyl (DPPH) assay. In the investigated models, the extract exhibited dose-dependent properties related to free radical scavenging. The DPPH technique yielded an IC50 value of 78.19 μg/ml for the extract of Brassica oleracea leaves, which was similar to ascorbic acid (IC50=18.78 μg/ml). The medication used in the usual formulation was IP-grade ofloxacin and ofloxacin. Escherichia coli and Streptococcus mutans were cultured for 24 hours in order to test the antibacterial activity. Three concentrations of extracted phytochemicals—25, 50, and 100 mg/ml—were employed in antibiogram experiments. One important purpose is to promptly insert wells containing antibiotics on the agar surfaces following the organism under study's inoculation. This research defines Brassica oleracea's antioxidant and antibacterial properties, which will be used to medicine in the future.
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