In Vitro Antioxidant Activity and GC-MS Analysis of the Ethanol and Aqueous Extracts of Cissus Cornifolia (Baker) Splanch (Vitaceae) Parts

The study was intended to explore the antioxidant potential and phytochemical content of the ethanol and aqueous extracts of the leaf and root samples of Cissus cornifolia (Baker) Splanch (Vitaceae) across a series of four in vitro models. The results showed that all the extracts had reducing power (Fe(3+) - Fe2+) and DPPH, hydroxyl and nitric oxide radical scavenging abilities to varying extents. However, the ethanol root extract had more potent antioxidant power in all the experimental models than other extracts and possessed a higher total phenol content of 136.1 ± 6.7 mg/g. The GC-MS analysis of the aqueous and ethanol extracts of the roots indicated the presence of the common aromatic phenolic compounds, pyrogallol, resorcinol and catechol, a fatty acid, n-hexadecanoic acid and an aldehyde, vanillin. Data from this study suggest that both the leaves and roots of C. cornifolia possessed anti-oxidative activities with the best anti-oxidant activity being exhibited by the ethanolic extract of the root. The antioxidant properties of the root extracts can be attributed to the phenolic compounds present in the extracts.