ANTIOXIDANT ACTIVITY OF ZINC OXIDE NANOPARTICLES PREPARED USING CORIANDER OLEORESIN

Aim and Background: Coriander oleoresin is a natural food additive used to mask the unpleasant taste of various medicines in the pharmaceutical industry. Zinc oxide nanoparticles (ZnONPs) have a wide range of applications and can be prepared from various herbal extracts. In this study, coriander oleoresin mediated ZnONPs were prepared and evaluated for its antioxidant activity.

Materials and Methods: Zinc oxide nanoparticles were synthesized using coriander oleoresin, zinc sulphate and distilled water and kept in an orbital shaker to ensure constant mixing. The formation of nanoparticles was confirmed both visually and spectrophotometrically. The coriander oleoresin mediated ZnONPs were evaluated for its antioxidant activity using DPPH assay and was compared with the standard, ascorbic acid.

Results and Discussion: The peak of nanoparticle formation was observed at 650 nm. The DPPH assay revealed a dose-dependent antioxidant activity of Coriander oleoresin mediated ZnONPs. The highest percentage inhibition obtained was 87.9% with 50 μL, the maximum concentration of nanoparticle used for the study compared with the standard 92.2%.

Conclusion: The present study revealed that ZnONPs prepared using Coriander oleoresin exhibited good antioxidant activity in comparison with ascorbic acid. The antioxidant property of Coriander oleoresin mediated zinc oxide nanoparticles may be used for a wide range of applications where antioxidant is required after further validation.