Akram Nezam, Dima Al Diab, Nouma Hasan
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.
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: https://rjptonline.org/AbstractView.aspx?PID=2021-14-7-34
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