Khảo sát hoạt tính chống viêm và chống oxy hóa in vitro của cây mảnh cộng Clinacathus nutans (Burm. F) Lindau=In vitro investigation of anti-inflammatory and antioxidant activities of Clinacanthus nutans (Burm. F) Lindau

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Tác giả: Phương Thảo Lê, Thị Huỳnh Liên Nguyễn, Thị Bò Pha Thạch, Đình Nhật Huy Võ

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Công thương, 2024

Mô tả vật lý: tr.372-378

Bộ sưu tập: Metadata

ID: 241983

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Bài nghiên cứu khảo sát các hoạt tính chống viêm, chống oxy hóa và định lượng hàm lượng flavonoid toàn phần của mẫu cao chiết với bộ phận dùng là phần trên mặt đất từ cây mảnh cộng (Clinacanthus nutans), dung môi sử dụng là ethanol 80°. Hoạt tính chống viêm được xác định bằng phương pháp ức chế biến tính protein huyết thanh bò (BSA), hoạt tính chống oxy hóa được xác định bằng phương pháp bắt gốc tự do DPPH và hàm lượng flavonoid toàn phần được xác định bằng phương pháp tạo phức với AlCl3. Kết quả nghiên cứu cho thấy mẫu cao chiết có chứa các nhóm hợp chất như: steroid, alkaloid, flavonoid, tannin, các chất khử. Mẫu cao chiết ethanol 80° có hoạt tính chống viêm với IC50 = 0.726 ± 0.024 mg/ml khi so với chất đối chiếu là Diclofenac natri với IC 50 = 0.264 ± 0.032 mg/ml. Hoạt tính chống oxy hóa cũng được thể hiện với IC 50 =1,096 ± 0,219 mg/ml khi so với chất đối chiếu là vitamin C với IC 50 = 0,704 ± 0,003 mg/ml. Hàm lượng flavonoid toàn phần của cao chiết là 6,431 ± 1,598 mg QE/g dược liệu khô.The study aimed to investigate the anti-inflammatory and antioxidant activities, as well as quantify the total flavonoid content of the ethanolic extract using the aerial parts of Clinacanthus nutans (Burm.f.) Lindau. Ethanol is used as the solvent. The anti-inflammatory activity was determined by the bovine serum albumin (BSA) protein denaturation inhibition, the antioxidant activity assessed by using the DPPH free radical scavenging method. The total flavonoid content is quantified by the AlCl3 complex formation method. The results indicated that the ethanolic extract contains groups of compounds such as steroids, alkaloids, flavonoids, tannins, and reducing agents. The 80% ethanolic extract exhibited anti-inflammatory activity with an IC 50 value of 0.726 ± 0.024 mg/ml, compared to the reference substance Diclofenac sodium with an IC 50 of 0.264 ± 0.032 mg/ml. The antioxidant activity was also demonstrated with an IC 50 of 1.096 ± 0.219 mg/ml, in comparison to the reference substance Vitamin C with an IC50 of 0.704 ± 0.003 mg/ml. The total flavonoid content of the extract was 6.431 ± 1.598 mg QE/g of dry plant material.

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