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Effect of Preparation Method on Antioxidant Activity of Ayurvedic Formulation Kumaryasava

Rahul Manmode, Jagdish Manwar, Mustafa Vohra, Satish Padgilwar and Nitin Bhajipale

Kumaryasava is an alcoholic Ayurvedic formulation prepared by the fermentation of Aloe vera. Flowers of Woodfordia fruticosa are added as inoculums for fermentation process. The aim of the present investigation to find the effect of its preparation method on antioxidant activity of Kumaryasava. Three different formulations of Kumaryasava were prepared by fermentation using three different inoculums viz. Woodfordia fruticosa flowers, Madhuca indica flowers and yeast Saccharomyces cerevisiae SC1011. During fermentation process, relationship between alcohol generation and sugar utilization in each formulation was studied. In vitro antioxidant activity of all formulations was evaluated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) scavenging, hydrogen peroxide scavenging and total reducing power. The results were compared to standard antioxidant ascorbic acid. All the tested formulations showed marked in vitro antioxidant activity in which WFKA (W. fruticosa flowers based Kumaryasava) showed prominent activity. Obtained IC50 values of WFKA in DPPH scavenging assay, hydrogen peroxide scavenging assay and total reducing power assay were 481.78, 50.13 and 49.60, respectively. From the results it is concluded that formulation (WFKA) prepared by traditional method showed higher in vitro antioxidant activity relative to others.