Abstract

Inflammation is the body’s immune response to combat suspected harmful effect by a stimulus. Antioxidants prevent chain of reaction that would result in the production of free radicals. Prolonged usage of steroids as anti-inflammatory agents is unsafe, demanding search for anti-inflammatory compounds with sustainable future. In this study, seeds and leaves of Solanum xanthocarpum were explored in vitro for their anti-inflammatory and antioxidant activity. The ethanolic extract of seeds and leaves of S. xanthocarpum was prepared by maceration. Anti-inflammatory activity of ethanolic extract of seeds (SE) and leaves (LE) was evaluated in terms of percent inhibition of albumin denaturation, membrane stabilization and protease inhibition. The antioxidant activity was estimated by 2,2-diphenyl-1-picrylhydrantiiazyl (DPPH) free radical scavenging assay by exploiting 1,1-diphenyl-2-picrylhydrazine. Successive solvent extraction with maceration of seeds was carried out by using solvents ethanol, ethyl acetate, acetone and water. The ethanolic extracts of seeds and leaves of S. xanthocarpum demonstrates anti-inflammatory and antioxidant activity. The acetones extract exhibited potent anti-inflammatory activity than ethyl acetate and aqueous extract. Results presented here suggest that the S. xanthocarpum exhibits anti-inflammatory and antioxidant potentiality.

Key words: Solanum xanthocarpum, anti-inflammatory, phytochemical and antioxidant activity.