ANTI-INFLAMMATORY ACTIVITY STUDY OF HERBS AND FRUITS EXTRACTS AND FRACTIONS OF STRAWBERRY (FRAGARIA X ANANASSA (DUCHESNE EX WESTON) DUCHESNE EX ROZIER)
Inflammation is the body's response to tissue injury or infection. Strawberries (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) are known to contain various phytochemical compounds, most of which are represented by polyphenol compounds and are thought to play a role in anti-inflam...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/82604 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Inflammation is the body's response to tissue injury or infection. Strawberries (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) are known to contain various phytochemical compounds, most of which are represented by polyphenol compounds and are thought to play a role in anti-inflammatory activity. This research aims to determine the anti-inflammatory activity of extracts and fractions from strawberry herbs and fruits and to determine the groups of compounds that are thought to play a role in anti-inflammatory activity. Fractionation was carried out using a vacuum liquid chromatography method with ethyl acetate, methanol, and water as solvents. Anti-inflammatory activity tests on extracts and fractions were carried out by determining the IC50 value using protein denaturation and membrane stabilization methods. The IC50 values for n-hexane herbs extract, ethyl acetate herbs extract, 70% ethanol herbs extract, n-hexane fruit extract, ethyl acetate fruit extract, and 70% ethanol fruit extract using the protein denaturation method were respectively 753,59 ± 2,84; 1758,87 ± 6,17; 119,95 ± 0,13; 1528,37 ± 9,73; 607,42 ± 0,28; and 184,93 ± 0,44 ?g/mL. The IC50 values for n-hexane herbs extract, ethyl acetate herbs extract, 70% ethanol herbs extract, n-hexane fruit extract, ethyl acetate fruit extract, and 70% ethanol fruit extract using the membrane stabilization method were respectively 12183,66 ± 100,90; 8308,58 ± 121,27; 813,33 ± 24,40; 12115,45 ± 285,55; 1723,20 ± 210,53; and 5433,68 ± 179,60 ?g/mL. The 70% ethanol herbs extract was selected as the extract to be fractionated because of its best anti-inflammatory activity. Through extract characterization, it is known that the 70% ethanol herbs extract contains flavonoids, phenols, tannins, quinones, and saponins. The IC50 values for fraction 1—3, 4—6, 7—8, 9—13, and 14—21 using the protein denaturation method were respectively 2154,83 ± 16,75; 1251,83 ± 15,01; 2812,15 ± 7,52; 1034,59 ± 14,42; and 471,76 ± 16,12 ?g/mL. Fraction 14—21 with the best anti-inflammatory activity were selected for characterization and it was found that the fraction contained flavonoid and phenol compounds. This research shows that the 70% ethanol extract from strawberry herbs has the lowest IC50 value compared to other extracts and fractions tested hence it has the potential to be further developed as an anti-inflammatory agent.
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