In-vitro anti-inflammatory activity of organic extracts of stem of Ziziphus jujube Gaertn (L) var. hysudrica Edgew

Extracts of stem of Zizyphus jujuba (L.) Gaertn. Var. hysudrica Edgew were prepared by using methanol, acetone, ethylacetate, dichloromethane and chloroform. Their total phenolic contents and total flavonoid contents were determined by using single concentration of all extracts (800µg/ml). Total phenolic contents 35, 34.16, 2.44, 22.77 and 11.11mg eq GA/g were measured in acetone, methanol, dichloromethane, chloroform and ethylacetate extracts respectively. While total flavonoid contents 60.59, 57.96, 43.15, 39.53 and 38.22mg eq rutin/g were measured in acetone, ethylacetate, dichloromethane, methanol and chloroform extracts respectively. Anti-inflammatory activity of organic extracts of stem of Zizyphus Jujuba (L.) Gaertn. Var. hysudrica Edgew was measured by three methods; inhibition of albumin denaturation, anti-proteinase and RBC’s membrane stabilization against heat induced and hypotonicity induced hemolysis assays. Acetone and methanol extracts have shown high anti-inflammatory activity 80% and 79.51% by inhibition of albumin denaturation and 90.92% and 89.57% by RBCʾs membrane stabilization against heat induced hemolysis and was related to phenolics present in these extracts. Dichloromethane and acetone extracts have shown high activity 96.70% and 96.16% by anti-proteinase assay and activity was attributed to both phenolics and flavonoids present in these extracts. Chloroform and dichloromethane extracts have shown high activity 72.04% and 71.49% by RBCʾs membrane stabilization against hypotonicity induced hemolysis assay due to synergistic effect of phenolics and flavonoids present in extracts. Data was statistically analyzed by using one way ANOVA. Multiple comparisons was performed by using LSD test, p < 0.05 was considered significant.