In vitro anti-oxidant and in vivo anti-inflammatory activity determination of the methanolic leaves extract of Millettia pachycarpa

Abstract

Objective: Millettia pachycarpa is a member of the Fabacea family and our object has been set to examine the anti-oxidant and anti-inflammatory endeavor of this plant. This plant has been reported as potential anti-inflammatory agent previously.

Materials and Method: DPPH free radical scavenging and reducing power assay was carried out to assess the electron donating capability of the methanolic crude extract of the specimen. A quantitative analysis has been made to measure phenolic and flavonoid content. The anti-inflammatory potentiality of methanolic extract of M. pachycarpa has been determined via carrageenan-induced paw edema assay in rats.

Results: The IC₅₀ value estimated was, 196.47 ± 2.061 µg/ml, which is a very much promising result. From quantitative assessment, sample extract reported very good number of phenolic and flavonoid measurement, 41.23 ± 1.527 mg equivalent gallic acid per gram and 110.33 ± 2.255 mg equivalent rutin per gram, respectively. The studied specimen showed expected dose dependent result in anti-inflammatory assay. At the dose of 300 mg/kg the extract showed maximum inhibitory effect (61.36% at 2 hour; P <0.001) on paw swelling due to Carrageenan injection.

Conclusion: This finding have proved that methanolic extract of M. pachycarpa possess potent anti-inflammatory activity possibly due to presence of good quantity flavonoid and phenolic content, also have good anti-oxidant property.