Phytochemical And Biochemical Study Of The Hydroalcoholic Fruit Extract Of Zanthoxylum Armatum DC. For Its Anti-Oxidant And Anti-Inflammatory Potential

Abstract

Zanthoxylum armatum DC. is priced for both culinary as well as medicinal values. Fruits are used in local delicacies for its unique aroma with numbing and tingling sensation as well as in the treatment in oxidative as well as inflammatory problems by the indigenous people of South East Asian countries. This study aimed to examine the bioactive constituents of Zanthoxylum armatum DC. fruit through bioactivity-guided approach for its anti-oxidant and anti-inflammatry potential. Hydroalcoholic fruit extract was prepared from the mature fruits of Zanthoxylum armatum DC. The anti-oxidant activity was evaluated in vitro by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. Similarly, the anti-inflammatory activity was evaluated in vitro by heat induced haemolysis inhibition assay and albumin denaturation inhibition assay. The sequential ethyl acetate fraction of the hydroalcoholic fruit extract of Zanthoxylum armatum DC. showed anti-oxidant potential and anti-inflammatory potential. The results were in agreement with the ethnomedicinal use of Zanthoxylum armatum DC. as anti-oxidant and anti-inflammatory agent. This study further pave the way to further research exploring the mechanisms of action, safety profiles, and clinical efficacy is warranted.