EVALUATION OF TOTAL PHENOLIC CONTENT, ANTIOXIDANT, AND ANTI-INFLAMMATORY POTENTIAL OF MURRAYA KOENIGII
DOI:
https://doi.org/10.22159/ijap.2025.v17s3.11Keywords:
Anti-inflammatory, Antioxidant, Curry leaf, Ethanolic extract, Phenolic acidsAbstract
Objective: This study aims to determine the total phenolic and flavonoid content and evaluate the in vitro antioxidant and anti-inflammatory activity of Murraya koenigii leaf extract.
Methods: Ethanolic extract of M. koenigii leaves was prepared using the remaceration extraction process. Antioxidant activity was assessed using DPPH free radical scavenging, ABTS, and FRAP tests. Anti-inflammatory activity was evaluated in vitro using the protein denaturation method.
Results: M. koenigii leaf extract contained a total phenolic content of 211.7329 GAE and a total flavonoid content of 157.2957 QA. The extract exhibited strong antioxidant activity based on DPPH, ABTS, and FRAP tests, with IC₅₀ values of 28.82 mg/l, 19.02 mg/l, and 30.68 mg/l, respectively. Additionally, the extract significantly inhibited protein denaturation, demonstrating anti-denaturation activity with an IC₅₀ of 19.65 µg/ml, compared to diclofenac sodium, which had an IC₅₀ of 11.34 µg/ml.
Conclusion: These findings suggest that M. koenigii leaf extract possesses strong antioxidant and anti-inflammatory properties, making it a potential adjunctive treatment for inflammation-related pain. Future studies elucidating the underlying mechanisms of these effects could have significant implications for clinical science.
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