Anti-Inflammatory and Antioxidant Activities of Ha Rak, Tamarind, Galangal Alcoholic Extracts

Abstract

This study aimed to test the anti-inflammatory and free radical scavenging of alcoholic extracts from Ha Rak, tamarind, and galangal. The extracts were prepared using 95% ethanol as the solvent, and the compositions of phenolics and flavonoids were analyzed. Subsequently, the extracts were tested for cytotoxicity and nitric oxide production inhibition in lipopolysaccharide (LPS) induced inflammation in RAW 264.7 macrophage cells. The free radical was assessed using 2,2-Diphenyl-1-picrylhydrazyl radical scavenging capacity assay (DPPH Assay) was used, and total phenolics were determined by the Folin Ciocalteu reagent method; the total flavonoid content was determined by Aluminum chloride colorimetric assay. 

          The results showed that the galangal extract exhibited the most anti-inflammatory activity with the IC₅₀ value of 9.31±0.67 µg/ml and the highest free radical scavenging activity with the IC₅₀ value of 26.20±0.01 µg/ml. It also contained the highest total phenolics and flavonoid content, 442.03±0.01 mg gallic acid equivalent per g of extract and 198.44±0.67 mg quercetin equivalent per g of extract, respectively. Therefore, the galangal extract had the potential for development into an anti-inflammatory product and further efficacy testing.