Phytochemical Content, Antioxidant Activity and Anti-inflammatory Activity of Cleome viscosa L. Extract
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Abstract
This research aimed to study phytochemical content, antioxidant activity and anti-inflammatory activity of Cleome viscosa L. extract. The C. viscosa extract was prepared by macerating C. viscosa powder in 70% ethanol. From phytochemical screening, it was found that C. viscosa contained alkaloids, flavonoids, tannins, saponins and coumarins. Total phenolic content was analyzed by the Folin Ciocalteu reagent method and total flavonoid content was analyzed by the aluminum chloride colorimetric assay. The results revealed that total phenolic content and total flavonoid content of the C. viscosa extract were 48.11±0.17 mg gallic acid equivalent/g extract and 22.31±0.05 mg quercetin equivalent/g extract, respectively. The antioxidant activity examination by 2,2-diphenyl-1-picrylhydrazyl radial scavenging capacity assay (DPPH assay), ABTS radical cation decolorization assay (ABTS assay) and ferric ion reducing antioxidant power (FRAP) assay revealed that the C. viscosa extract had antioxidant activity with the half-maximum inhibitory concentration (IC50) value of 106.93±3.58 µg/mL, vitamin C equivalent antioxidant capacity (VEAC) value of 32.62±0.07 mg ascorbic acid equivalent/g extract and FRAP value of 750.97±3.38 mM FeSO4 equivalent/g extract, respectively. The anti-inflammatory activity of C. viscosa extract was examined by studying ability of the extract to inhibit the production of inflammatory chemical mediators including prostaglandin E2 (PGE2), tumor necrosis factor alpha (TNF-alpha) and nitric oxide (NO) of Raw 264.7 macrophages undergone inflammation induction by lipopolysaccharide. The results demonstrated that the C. viscosa extract at the concentrations of 250, 500 and 1,000 µg/mL significantly reduced the production of PGE2, TNF-alpha and NO by the inflammation induced Raw 264.7 macrophages. This research presents antioxidant activity and anti-inflammatory activity of C. viscosa which may be used as an herb to treat diseases caused by free radicals and inflammation.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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