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Submitted: 10 July 2014 Modified: 27 October 2014
HERDIN Record #: R07-USC-14071012404398

The anti-inflammatory activity of the flavonoid from the fresh leaves of Tamarindus indica linn. (Tamarind) using the plethysmometer on sprague dawley male rats

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Flavonoids have been shown to have anti-inflammatory activity. Tamarind leaves which contains flavonoids were used in the study. The fresh leaves were cut into fine pieces and have undergone Soxhlet extration. The flavonoid was isolated from the fresh leaves through solvent partitioning method using the solvents: chloroform, n-hexane, diethyl ether, ethyl acetate and n- butanol. The fraction of ethyl acetate and n-butanol were combined and evaporated to dryness. The residue gave positive result in the test for the presence of flavonoid with use of antimony (III) chloride and potassium ferricyanide-ferric chloride and test tube screening method using the Wilsatter "cyanindin" test. Three males Sprague Dawley rats were used for the inflammatory activity testing of 5% carrangeenan and twelve male Sprague Dawley rats were used for the anti-inflammatory activity testing. The paw volume of each rats were measured using the plethymometer.Rats A were used for the positive control which is diclofenac Sodium (Volteran), during the anti-inflammatory activity testing, Rats B were used for the flavonoid test solution and Rats C for the negative control and Rat D remain untreated. Based in the result obtained the flavonoid test solution had a percent inhibition of inflammation of 57.77% at 60 minutes after carrageenan administration. It possessed anti-inflammatory activity having 76.54% as compared to the positive control having a anti-inflammatory activity of 100% with a percent inhibition of inflammation of 75.48%. According to the result of the previous study by Vaño and Uy, the flavonoid test solution inhibited the inflammation on the rabbtit's paw, using the volume displacement method. It has an 82.5% inhibition of inflammation while their positive control, aspirin USP, has a 100% inhibition of inflammation. It is recommended that the flavored reisdue must be purified further through preparative TLC or column chromatography wherein different fractions of the flavonoids are tested with its anti-inflammatory activity and the most active fraction will be subjected to GC-MS for possible identification of anti-inflammation constituents.

Publication Type
Thesis Degree
Publication Date
March 2007
LocationLocation CodeAvailable FormatAvailability
University of San Carlos - Josef Baumgartner Learning Resource Center, Science and Technology Section Abstract Print Format
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