Anti-Inflammatory Activity of Ethanolic Extract by Egg Albumin Assay

Abstract

To evaluate the in-vitro anti-inflammatory activity of the Ethanolic extract of leaves (EEAM L) using the egg albumin denaturation assay. To com pare the anti-inflammatory activity of the extract with a standard anti-inflammatory drug, aceclofenac. To determine the IC₅₀ value of EEAM L. The in-vitro anti-inflammatory activity of EEAM L was evaluated using the egg albuminassay,whichMeasuresinhibition of protein denaturation. Reaction mixtures containingegg albumin solution, phosphate-buffered saline (pH 7 .4), and varying concentrations of EEAM L (10 – 100 μg/m l) or standard drug aceclofenac were prepared. Control solutions were prepared without test or standard drug. The mixtures w ere incubated at 37 ± 2 °C for 30 minutes and then heated at 70 ± 2 °C for 15 minutes. After cooling, absorbance was measured at 280 nm using a UV-visible spectrophotometer. Percentage inhibition of protein denaturation was calculated, and IC₅₀ values w ere determined. EEAM L exhibited a concentration-dependent inhibition of protein denaturation. At 100 μg/m l, the extract showed 89 .31 % inhibition, comparable to aceclofenac (94.63 %). The IC₅₀ value of EEAM L was found to be 8.90 μg/m l, which was lower than that of aceclofenac (16.07 μg/m l), indicating potent anti-inflammatory activity of the extract. The Ethanolic extract of demonstrated significant in-vitro anti-inflammatory activity by effectively inhibiting protein denaturation. The results suggest that possesses promising anti-inflammatory potential and may serve as a natural source for the development of safer anti-inflammatory agents.