Author(s):
Akram Nezam, Dima Al Diab, Nouma Hasan
Email(s):
akramyn99@gmail.com
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
ABSTRACT:
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
Cite(Electronic):
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: https://rjptonline.org/AbstractView.aspx?PID=2021-14-7-34
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