Impact of drying processes on Bryophyllum pinnatum phenolic constituents and its anti-inflammatory and antioxidative activities in human erythrocytes
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Date
2020-05-05
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
The effect of drying on the phytoconstituents, antioxidative, and anti-inflammatory
properties of Bryophyllum pinnatum leaves was investigated. The phenolic constituents
were characterized using HPLC-DAD. The aqueous extraction was done and
various assays (Inhibition of membrane stabilization, albumin Denaturation and heatinduced
hemolysis, malondialdehyde (MDA), and reduced glutathione (GSH) contents,
as well as superoxide dismutase (SOD) activity), were carried out on human erythrocytes.
The fresh portion (89.12 μg/ml) exhibited the highest potential to inhibit
heat-induced hemolysis compared to the standard drug—Diclofenac (91.51 μg/ml).
Freeze-dried sample showed the highest inhibitory potential on albumin denaturation
([Freeze-dried-330.72 μg/ml], [Diclofenac-318.63 μg/ml]) and membrane destabilization
([Freeze-dried-331.93 μg/ml], [Diclofenac-289.57 μg/ml]) when compared
with Diclofenac. Similarly, the freeze-dried sample showed the highest GSH and SOD
level and lowest MDA level when human erythrocytes challenged with tertiary butyl
hydroperoxide (tBHP) were treated with the extract. This study confirms the retention
of a considerable quantity of bioactive constituents of plants when freeze-dried.
Practical applications
The ideal method of drying Bryophyllum pinnatum and possible anti-inflammatory potential
was investigated. This work may apply to the development of anti-inflammatory
agents from a natural source with little or no side effect in managing inflammation.
Description
Staff Publication
Keywords
Anti-inflammatory,, Antioxidative,, Bryophyllum pinnatum,, Drying,, Phenolics
Citation
Omojokun, O. S., Oboh, G., Ademiluyi, A. O., Oladele, J. O., & Boligon, A. A. (2020). Impact of drying processes on Bryophyllum pinnatum phenolic constituents and its anti‐inflammatory and antioxidative activities in human erythrocytes. Journal of Food Biochemistry. doi:10.1111/jfbc.13298