Authors :
Nishendra Singh Panwar; Manvee Singh; Rashmi Limaye; Payal Puri
Volume/Issue :
Volume 8 - 2023, Issue 1 - January
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3GzIc9o
DOI :
https://doi.org/10.5281/zenodo.7527799
Abstract :
Medicinal plants have been used in Ayurveda
for treatment of topical inflammation, skin wound owing
to their antioxidant and anti-inflammatory activities.
The present study deals with the comparative evaluation
of invitro antioxidant and anti-inflammatory potential of
aqueous, ethanolic and methanolic extracts of leaf and
rhizome of Ricinus communis and Circuma amada
respectively. The aqueous and alcoholic extracts were
prepared by homogenization. Their thin layer
chromatography profiles were studied for the presence
of bioactive phytochemicals. The qualitative
phytochemical screening was carried out by standard
biochemical assays. Total phenolic and flavonoid
contents of extracts were determined by colorimetric
estimation to find their correlation with antioxidant
activity. Invitro anti-oxidant activity was evaluated by
ferric reducing power assay and total antioxidant
capacity. Invitro anti-inflammatory activity of leaf and
rhizome extracts was examined by protease inhibition
activity, albumin denaturation inhibition assay and
membrane stabilization.TLC profiling of extracts of both
plants showed presence of phytochemicals with Rf values
between 0.09-1 for R. communis and 0.12-0.57 for C.
amada. The highest total phenolic (12.8±0.253mg
GAE/gm extract) content was observed in methanolic
extract of R. communis and flavonoid (303±0.157mg
QE/gm extract) content in ethanolic extract of C. amada.
Results Zdemonstrated that the alcoholic extract of R.
communis showed significant anti-inflammatory activity
by inhibiting heat induced albumin denaturation,
60.63±0.23% haemolysis inhibition, and antiprotease
activity as compared to C. amada. The study revealed
that alcoholic extracts of R. communis contains potent
antioxidant compounds, which possesss anti-inflammatory
activity, justifying its popular uses in traditional medicine.
Keywords :
Ricinus communis; Curcuma amada; inflammation; antioxidant; invitro.
Medicinal plants have been used in Ayurveda
for treatment of topical inflammation, skin wound owing
to their antioxidant and anti-inflammatory activities.
The present study deals with the comparative evaluation
of invitro antioxidant and anti-inflammatory potential of
aqueous, ethanolic and methanolic extracts of leaf and
rhizome of Ricinus communis and Circuma amada
respectively. The aqueous and alcoholic extracts were
prepared by homogenization. Their thin layer
chromatography profiles were studied for the presence
of bioactive phytochemicals. The qualitative
phytochemical screening was carried out by standard
biochemical assays. Total phenolic and flavonoid
contents of extracts were determined by colorimetric
estimation to find their correlation with antioxidant
activity. Invitro anti-oxidant activity was evaluated by
ferric reducing power assay and total antioxidant
capacity. Invitro anti-inflammatory activity of leaf and
rhizome extracts was examined by protease inhibition
activity, albumin denaturation inhibition assay and
membrane stabilization.TLC profiling of extracts of both
plants showed presence of phytochemicals with Rf values
between 0.09-1 for R. communis and 0.12-0.57 for C.
amada. The highest total phenolic (12.8±0.253mg
GAE/gm extract) content was observed in methanolic
extract of R. communis and flavonoid (303±0.157mg
QE/gm extract) content in ethanolic extract of C. amada.
Results Zdemonstrated that the alcoholic extract of R.
communis showed significant anti-inflammatory activity
by inhibiting heat induced albumin denaturation,
60.63±0.23% haemolysis inhibition, and antiprotease
activity as compared to C. amada. The study revealed
that alcoholic extracts of R. communis contains potent
antioxidant compounds, which possesss anti-inflammatory
activity, justifying its popular uses in traditional medicine.
Keywords :
Ricinus communis; Curcuma amada; inflammation; antioxidant; invitro.
