Antioxidant Activity of Cymbopogon citratus, Ocimum basilicum, and Etlingera elatior Extracts Evaluated Through DPPH and ABTS Assays

Abstract

An antioxidant is any compound that significantly slows down or stops the oxidation of a substrate. The capability of plant antioxidants to scavenge free radicals can be used to explain this protection. Medicinal, spices, melliferous, and essential oil-rich plants collectively referred to as ‘herbal plants’ constitute a very diverse category. C. citratus, O. basilicum, and E. elatior are Malaysian common herbs that are substantially used in culinary and exhibit antioxidant property. However, the mechanism of their antioxidant activity is less explored. Thus, the mechanism of the antioxidant activity needs to be determined. In addition, information on their different classes of chemical composition is needed to understand the antioxidant activities.