Antioxidant and in vitro anti-inflammatory activities of Mimusops elengi leaves

To assess the antioxidant and in vitro anti-inflammatory activities of the alcoholic extract of Mimusops elengi L (M. elengi) leaves. In vitro antioxidant activity was evaluated for peroxynitrite, superoxide and hypochlorous acid scavenging activity. Total phenolic content also determined. Inhibition of protein denaturation and HRBC (Human Red Blood Cell) membrane stabilization method was evaluated for anti-inflammatory activity. The leave extract of M. elengi exhibited dose dependent free radical scavenging property in peroxynitrite, superoxide and hypochlorous acid models and the IC50 value were found to be (205.53 ± 2.30), (60.5±2.3), (202.4±5.3) μg/mL respectively. Total phenolic content was found to be 97.3 μg/mg of extract. The maximum membrane stabilization of M. elengi L was found to be (73.85±0.80)% at a dose of 1 000 μg/0.5 mL and that of protein denaturation was found to be 86.23% at a dose of 250 μg/mL with regards to standards in the anti-inflammatory activity. From the result it can conclude that M. elengi extract show good antioxidant and in vitro anti -inflammatory activities.