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Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Ficus Racemose Fruit
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| Author:
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MALA RAJENDRAN, KEERTHANA RAVI CHANDRAN, KARTHIKEYAN RAMESH, RUBY CELSIA ARUL SELVARAJ
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| Abstract:
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Drugs used to cure oxidative stress and inflammation; the cause of many chronic diseases has life threatening side effects. Hence the antioxidant and anti-inflammatory potential of Ficusracemosa fruit was evaluated. The bioactive compounds were extracted with water, ethanol and acetone. The concentration of total phenols and flavonoids were quantified by standard methods. Antioxidant activity and anti-inflammatory activity were assessed. Composition of F.racemosa fruit was analysed by GC-MS. Total phenolics and flavonoids in ethanol extract were10.25 mg.g-1 and 1 mg.g-1 respectively. Ethanol extract displayed a maximum of 84% of DPPH scavenging activity. Aqueous extract showed 85.32% of RBC membrane stabilization. GC-MS of extracts revealed the presence of diverse type of bioactive compounds and fatty acids. Thus the study demonstrated the potent antioxidant and anti-inflammatory activity of F.racemosa fruit extract.
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| Keyword:
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Reactive Oxygen Species, Reducing Power, Flavonoids, RBC Membrane Stability.
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.01.242
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| Download:
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