CHEMICAL CONSTITUENTS AND ANTIOXIDANT ACTIVITIES OF CLEISTOCALYX NERVOSUM FRUITS IN IN VITRO AND IN VIVO MODELS

Abstract

Cleistocalyx nervosum var. paniala, or Ma-kiang in Thai, is a purplish red fruit cultivated in northern Thailand. Its flesh is edible and is used to make juice, wine and jam. The previous study reported that the aqueous extract of C. nervosum pulp showed antioxidant activity and anticarcinogenesis. The present study investigated the fruit’s chemical constituents and antioxidant activities, both in vitro and in vivo. Both aqueous and ethanol extracts (95% v/v) were used. The amount of polyphenols, flavonoids, cyanidin-3-glucoside and DPPH radical-scavenging capacity of the ethanolic extract were greater than those of the aqueous extract. The 95% ethanol extract of C. nervosum was further investigated for its safety and antioxidant activity in animal models. The administration of the ethanolic extract of C. nervosum at 5 g/kg bw was safe in wistar rats. Various concentrations of C. nervosum ethanolic extract at 100, 300 and 1000 mg/kg bw were intragavage fed to male wistar rats for 90 days. The ethanolic extract significantly decreased malondialdehyde (the end-product of lipid peroxidation) levels in liver, but not in serum. It also induced hepatic glutathione peroxidase activity. The results of this study showed that 95% ethanolic extract of C. nervosum contains a high content of anthocyanin that has antioxidant capacities both in in vitro and in vivo models.