title: Antioxidant activity and functional group analysis of Evolvulus alsinoides.
abstract: OBJECTIVE
  AMany oxidative stress-related diseases occur as a result of the accumulation of free radicals in the body. Free radicals are generated by various endogenous systems, exposure to different physiochemical conditions, or pathological states. A balance between free radicals and antioxidants is necessary for appropriate physiological function. A lot of studies are going on worldwide directed towards finding natural antioxidants of plant origin. FTIR spectroscopy is used to develop a rapid and effective analytical method for studying the main constituents in medicinal plants. The chemical constituents in the plants were identified and monitored for their medicinal properties. The aim of this study was to evaluate the in vitro antioxidant activities and FTIR spectroscopic analysis of the ethanolic extract of Evolvulus alsinoides.
  
  
  METHODS
  Free radical scavenging activity of ethanolic extract of the whole plant of E. alsinoides was evaluated by in vitro methods, including total antioxidant assay (FRAP method) and hydrogen peroxide scavenging activity using ascorbic acid as a standard. The degree of lipid peroxidation was examined by estimating the thiobarbituric acid reactive substances (TBARS) using standard methods and the functional groups were analyzed using FTIR spectroscopy. The IR spectrum in the mid-infrared region 4 000-400 cm(-1) was used for discriminatio and to identify various functional groups present in E. alsinoides.
  
  
  RESULTS
  The findings indicated the presence of amino acids, amides, amines, carboxylic acids, carbonyl compounds, organic hydrocarbons, and halogens in the ethanolic extract of E. alsinoides, and the antioxidant activities were significantly increased, when compared with the standard antioxidant ascorbic acid, in a dose-dependent manner.
  
  
  CONCLUSIONS
  The findings indicated promising antioxidant activity of the crude extract of E. alsinoides, and needs further exploration for their potential effective use.
authors.affiliation: Food Analyst, Post Harvest Technology Centre, Tamil Nadu Agricultural University, Coimbatore.
authors.forename: Duraisamy
authors.initials: D
authors.lastname: Gomathi
authors.affiliation: Research Associate, Dalmia Centre for Research and Development, Coimbatore.
authors.forename: Ganesan
authors.initials: G
authors.lastname: Ravikumar
authors.affiliation: Assistant Professor, Departments of Biotechnology, Kongunadu Arts and Science College, Coimbatore.
authors.forename: Manokaran
authors.initials: M
authors.lastname: Kalaiselvi
authors.affiliation: Department of Biochemistry, Karpagam University, Coimbatore 641021.
authors.forename: Kanakasabapathi
authors.initials: K
authors.lastname: Devaki
authors.affiliation: Department of Biochemistry, College of Medicine & Health Science, Hawassa University, Hawassa, Ethiopia. Electronic address: umachandrasekaran29@gmail.com.
authors.forename: Chandrasekar
authors.initials: C
authors.lastname: Uma
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D027722:Convolvulaceae / Q000737:chemistry*; D000431:Ethanol; D016166:Free Radical Scavengers / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010936:Plant Extracts; D000431:Ethanol
keywords: Ascorbic acid; Convolvulaceae; Ethanolic extract; Evolvulus alsinoides; FT-IR; Free radicals