Studying the antioxidant and anti-infl ammatory activity of the ethanol extract from the upper parts of Enhydra fl uctuans Lour. in vitro

Abstract

In Vietnam, Enhydra fluctuans Lour (E. flucatuans L.) is very popular and considered as a common food. This study was aimed to assess antioxidant and anti-inflammatory activity in vitro as well as initially identifying the chemical composition of the extract from the upper parts (i.e. stem and leaves) of this vegetable. The antioxidant efficacy of the ethanol extract was determined based on its ability to neutralize free DPPH, ABTS^•+ radicals and the reducing power (RP). The anti-inflammatory ability of the extract was investigated through the activity of inhibition in protein denaturation. The results showed that the upper parts of E. fluctuans was able to neutralize free DPPH, ABTS^•+ radicals and RP corresponding to IC₅₀ values, ​​ respectively 53.36±0.68, 66.36 ±1.47 µg/mL and 74.17±2.27 µg/mL. The compounds of ethanol extract have the anti-inflammatory activity in vitro of IC₅₀=66.19±3.10 µg/mL. The chemical composition of the upper parts include alkaloids, flavonoids, steroids, tannins and glycosides. The total flavonoid and polyphenol contents in the extract from the upper parts were found with the values of 16.73±1.37 mg GAE/g and 138.30±1.89 mg QE/g, respectively. However, saponin compounds were not detected. This shows that the upper parts of E fluctuans have many potential applications in the field of medicial herbs on antioxidant compounds helping the treatment of diseases caused by oxidative stress and inflammation.