The antioxidative activity of almond leaf was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH),total phenolic content and reducing power assays. The 80% methanolic leaf extracts had the highest percentage inhibition (73.42%) of free radical followed by water and then 95% ethanol extract. The IC50 values of 80% methanol (10.00mg/ml) was significantly lower than that of the standard, ascorbic acid (12.45mg/ml) and this reflected the ease with which they mop/scavenge free radicals. The three different solvent extracts from almond leaf had demonstrated its antioxidative action by scavenging (inhibiting) DPPH radical, with appreciable amount of phenols and its concomitant reducing activity. The DPPH and TPC had the same order: 80%methanol > water > 95% ethanol whereas the reducing power had 80% methanol > 95% > water. Almond leaf could also be used as natural and phytotherapy in the management of oxidative stress-related diseases.
Keywords: Almond Leaf, Antioxidant, Free radical
