JOURNAL OF CLINICAL AND BIOMEDICAL SCIENCES

Abstract

Background: As the depletion of ozone layer is posing a serious problem on the existing environment, there is a need to develop agents for skin protection in order to avoid adverse conditions drawn by direct exposure to such harmful radiations. Aim: The aim of the study is to identify the antisolar, antioxidant and anti-haemolytic properties from edible sources. Methods and material: Using various solvents like water, methanol, ethanol, ethyl acetate, hexane and acetone, extracts were made and processed to study their sun protective capacity, antioxidant and antihemolytic property by spectrophotometric method. To evaluate Sun Protection Factor (SPF)/ antisolar activity, readings were taken at the corresponding nanometres. For total antioxidant activity, conducted phosphomolybdate assay and 2% Red Blood Cell (RBC) suspension in saline was used for antihemolytic activity. Statistical analysis: ANOVA was performed to find out the significant difference between and among the groups and p value was calculated. Results: Preliminary analysis established the highest photo-protectivity by onion leaves with significant antioxidant capacity and antihemolytic property followed by peppermint. The respective photo-protection was moderate to least with chilli and banana peel extracts respectively. All extracts showed significant antioxidant and antihemolytic activity. Conclusion: The widely used edible plants have a well-defined photo-protective, antioxidant and antihmolytic properties.

Keywords: Antioxidant, anti-hemolytic, sun protection factor, Ultra Violet radiation.