Author(s): Akram Nezam, Dima Al Diab, Nouma Hasan


DOI: 10.52711/0974-360X.2021.00637   

Address: Akram Nezam1*, Dima Al Diab1, Nouma Hasan2
1Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tishreen University, Latakia, Syria.
2Department of Pharmacology and Toxicology, Faculty of Pharmacy, Tishreen University, Latakia, Syria.
*Corresponding Author

Published In:   Volume - 14,      Issue - 7,     Year - 2021

Fruit juices are considered as an important source of phenolic compounds. Black mulberry, pomegranate and orange juices were selected to assess their anti-inflammatory activity. Total phenolic content was determined using Folin-Ciocalteu colorimetric method. The anti-inflammatory activity was evaluated using RBC membrane stabilization method. Ibuprofen was used as a standard drug. Total phenolic content of black mulberry juice, pomegranate juice and orange juice was 3.02 gGAE/l, 1.83 gGAE/l and 0.76 gGAE/l and the percentage inhibition of RBC haemolysis varied between (27.41-43.19%), (24.06-39.06%) and (10.12-22.54%), respectively. Black mulberry juice revealed the highest anti-inflammatory activity among the studied juices. This finding might be attributed to the high phenolic content of this juice compared to others.

Cite this article:
Akram Nezam, Dima Al Diab, Nouma Hasan. In-vitro Anti-inflammatory activity of Total Phenolic content of some fruit juices in Syria. Research Journal of Pharmacy and Technology. 2021; 14(7):3685-8. doi: 10.52711/0974-360X.2021.00637

Akram Nezam, Dima Al Diab, Nouma Hasan. In-vitro Anti-inflammatory activity of Total Phenolic content of some fruit juices in Syria. Research Journal of Pharmacy and Technology. 2021; 14(7):3685-8. doi: 10.52711/0974-360X.2021.00637   Available on:

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