Int. J. Curr. Res. Chem. Pharm. Sci. (2016). 3(3): 29-36 © 2016 IJCRCPS. All Rights Reserved 29 Research Article ANTIOXIDANT, ANTIDIABETIC POTENTIAL AND QUANTIFICATION OF LUPEOLL IN METHANOLIC EXTRACT OF ANETHUM SOWA LINN. (SEED) I P TRIPATHI 1 , VANDANA PATHAK 1 , PUSHPENDRA KUMAR SHUKLA 2 AND RUCHI DWIVEDI 1 1 Department of Physical Sciences, Mahatma Gandhi Chitrakoot Gramodaya Vishvavidyalaya, Satna, Madhya Pradesh, India. 2 Pharmacognosy and Ethanopharmacology Division, CSIR-National Botanical Research Institute, Lucknow-226001, India *Corresponding Author: tripathi.ip@gmail.com Abstract Anethum sowa is widely used traditional medicine in many countries and in formulations of drugs. A simple, rapid, selective and quantitative HPTLC method has been developed for determination of Lupeol in Anethum sowa and a scientific evaluation of its traditional claims viz. anti oxidant and anti diabetic activity. The methanolic extract of Anethum sowa samples were applied on TLC aluminium pre coated plate with Silica gel60 GF-254 and developed using Toluene:Ethyl acetate: Formic acid (5:3:0.8v/v) as a mobile phase. Spectrophotometric evaluation was performed at 400 nm. Lupeol was resolved at Rf 0.58 ± 0.03 by pre chromatographic derivatization with anisyldehyde sulphuric acid. Anti oxidant capacity, reducing power of the species increases linearly with concentration, similar to standards. The IC50 value for the in vitro DPPH method was 1.22 ± 0.411 mg/ml. In vitro anti diabetic activity was analyzed by starch-iodine assay and 3, 5-dinitrosalicylic acid method. In the starch-Iodine assay IC50 of methanolic extract was found to be 252.9 ± 0.05 μg/ml and 0.236 ± 0.04 mg/ml for the DNS method. Keywords: Anethum sowa, linolenic acid, DPPH; reducing power; total antioxidant capacity, α- amylase. 1. Introduction Anethum sowa L. or dill, belonging to Apiaceae (Umbelliferae) family, is an annual aromatic herb known for culinary and medicinal use since ancient times. It is an annual herb with pinnately divided leaves. The plant grows up to a height of 150cm, stem is round and 2-5 branches arise from the base of stem and grow along with the main stem. Flowers are yellow in colour. The seeds, after ripening, attain light brown colour and emit an aromatic odour. It is distributed in Germany, Hungary, Netherlands, Pakistan and USA. In India, it is found in Rajasthan, Gujarat, J&K, Orissa, Madhya Pradesh and Punjab (Gupta et al., 2001). Dill seeds are used, both whole and ground, as a condiment in soups, salads, processed meats, sausages, spicy table sauces and in dill picklings. Grounded seed is an ingredient of seasoning. Dill stems and blossom heads are used for dill pickling and for flavouring soups. The essential oil is also used in the manufacture of soaps (Dahiya et al., 2012). Medicinally, essential oil of dill is considered to be carminative and specially used in control of flatulence, colic and hiccups in infants and children. In recent years the scientific literature reports pharmacological effects of dill such as antibacterial (Singh et al., 2001), antimycobacterial (Stavri et al., 2005), antioxidant (Lado et al., 2004, Ghasemi et al., 2009).. 2. Materials and Methods 2.1 Chemicals and reagents Ascorbic acid, Gallic acid, Euginol, Toluene. Ethyle acetate, Formic acid, BHT (Butylated hydroxy toluene) SOI: http://s-o-i.org/1.15/ijcrcps-2016-3-3-5