EVALUATION OF CHEMICAL COMPOSITION AND IN VITRO ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITIES OF LEAF EXTRACTS OF PLUKENETIA VOLUBILIS L. CULTIVATED IN VIETNAM
Main Article Content
Abstract
Objectives: To preliminarily investigate the phytochemical composition and evaluate the in vitro antioxidant and anti-inflammatory activities of extracts from Sacha inchi leaves (Plukenetia volubilis L.) cultivated in Vietnam. Methods: Raw materials were quality-controlled according to the Vietnamese Pharmacopoeia V, phytochemically screened using the Ciulei method, and extracted by ultrasound-assisted heating with 96% ethanol, 50% ethanol, and water. Total polyphenol and flavonoid contents were determined using the Folin-Ciocalteu and AlCl₃ complexation methods, respectively. Antioxidant activity was evaluated using the DPPH and ABTS assays, while anti-inflammatory activity was assessed by the heat-induced albumin denaturation assay. Results: The 50% ethanol extract exhibited the highest total polyphenol (65.23 ± 6.48mg GAE/g) and flavonoid contents (20.97 ± 2.50mg RE/g dry extract), along with the strongest antioxidant activity (IC₅₀ DPPH: 161.07 ± 8.69 µg/mL; IC₅₀ ABTS: 54.31 ± 3.59 µg/mL). The 96% ethanol extract exhibited notable in vitro anti-inflammatory activity with an IC₅₀ of 21.34 ± 2.12 µg/mL. Conclusion: Sacha inchi leaves have significant biological potential and provide a basis for further studies.
Keywords
Sacha inchi, Plukenetia volubilis, Antioxidant activity, Anti-inflammatory activity
Article Details
References
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