ferric ions

The aqueous extract of unripe fruit of Baccuarea courtallensis were assessed for its anti-oxidant potential. The aqueous extract was subjected to in-vitro anti-oxidant screening by reduction of ferric ions. Ascorbic acid was used as standard. The study reveals that the aqueous extract of the unripe fruit has potent anti-oxidant activity. The activity exhibited by the fruit extract was comparable with the reference standard used in the evaluation. The anti-oxidant activity was found to be concentration dependent and may be attributed to the presence of flavonoid content in the fruits.