Abstract:

The study was conducted to compare in vitro antioxidant activities of ethanol extracts of edible and non-edible leaves of Anethum graveolens Linn. The antioxidant activity was evaluated using nine different standard methods. The green leaves extract exhibited high percentage of inhibition in most of the methods, when compared to the non-edible yellow leaves extract. The HPTLC of the yellow leaves extract exhibited six compounds instead of four observed for green leaves extract transformation towards inactive compounds. The total phenol content of the yellow leaves extract was found to be high, indicating there was no relationship between the activity and the total phenol content. The study supports the traditional use of green leaves as vegetable and food flavouring agent.