In vitro Anti-Inflammatory and Antioxidant Activity of Seed Ethanolic Extract of Pongamia pinnata

Abstract

Introduction: Pongamia pinnata Merr., a member of the Fabaceae family, is extensively spread throughout tropical Asia. Historically, several parts of P. pinnata have been utilised in the indigenous medicinal systems of several cultures. Anti-inflammatory and antioxidant properties are basic requisites in treating any oral mucosal lesions. This study aims to investigate the antioxidant and anti-inflammatory properties of these leaf extracts. Materials and methods: pinnata seeds were collected in Chennai, Tamil Nadu, India. For the extraction, shade-dried P. pinnata plant seeds were utilized. P. pinnata seed ethanolic extract was analysed qualitatively for the content of phenols, tannins, saponins, proteins, and acids, among other phytochemicals. Using the DPPH test and suppression of albumin denaturation, the anti-oxidant and anti-inflammatory activity of P. pinnata seed extract was determined. Results: The phytochemical analysis of P. pinnata seed extract revealed the presence of phenols, tannins, saponins, proteins, and acids. The anti-oxidant and anti-inflammatory activity of P. pinnata seed extract was considerably higher at 500 g, as shown by the DPPH test and albumin denaturation inhibition. Conclusion: The results of this study show that P. pinnata seed extracts have both anti-inflammatory and antioxidant properties. Considering the results, P.pinnata shows high potential for management of oral mucosa lesions. Further clinical research needs to be done to analyse the effect of these properties.