Free Radical Scavenging and Anti-inflammatory Activities of Wan Ma Lueang (Curcuma sp.) Extracts
Article Sidebar
Main Article Content
Abstract
Introduction and objectives: Wan Ma Lueang (Curcuma sp.) in the Zingiberaceae family is a local Thai herb with properties for relieving body aches and sprains. This study aimed to investigate the free radical scavenging and anti-inflammatory activities of wan ma lueang extracts.
Methods: Wan Ma Lueang from Khung Taphao subdistrict in Uttaradit province was used for the extraction using fermentation techniques with methanol, ethanol and hot water reflux. The chemical components in the Wan Ma Lueang extracts were studied; and the extracts were tested for free radical scavenging activities by DPPH and ABTS assays. The concentrations of the extracts were tested for the effect on cell survival rate; and anti-inflammatory activities were tested using the nitric oxide (NO) production process in macrophage cells.
Results: The chemical components were studied using LC-MS analysis of Wan Ma Lueang extracts with methanol, ethanol, and hot water reflux. Similar compounds were found, namely demethoxycurcumin and curcumin. The free radical scavenging values of Wan Ma Lueang extracts using the DPPH assay were 0.63 ± 0.03, 0.76 ± 0.04 and 1.31 ± 0.20 mg/mL respectively; and the values derived from the ABTS assay were 169.00 ± 4.32, 136.55 ± 4.35 and 70.83 ± 7.07 µM/g respectively. The Wan Ma Lueang ethanol extracts did not exhibit any cytotoxicity to cells at the highest concentration of 10 µg/mL. The concentration exhibited a cell survival rate of over 90% and inhibited NO by an average of 55.3%.
Discussion: In the chemical analysis of Wan Ma Lueang extracts, the largest amount of active ingredients was found in the methanol extract, followed by those in the ethanol and hot water reflux extracts. A comparative analysis of main active ingredients in all three Wan Ma Lueang extracts with different solvents revealed similar compounds, namely curcumin and demethoxycurcumin.
Conclusion and recommendation: The Wan Ma Lueang extracts were found to have free radical scavenging and anti-inflammatory activities. The knowledge could be applied when developing products for further raising the values of Wan Ma Lueang in the future.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Kanahum N. Wan Ma Lueang [Internet]. 2021 [cited 2023 November 9]. Available from: http://banvanthai.com
Kasetpraset O. Zingiberaceae plant family. Nonthaburi: Chumnum Saha Kor Kaset Co., Ltd.; 2007. (in Thai)
Sun W, Wang S, Zhao W, Wu C, Guo S, Gao H, Tao H, Lu J, Wang Y & Chen Y. Chemical constituents and biological research on plants in the genus curcuma. Critical Reviews in Food Science and Nutrition. 2016.
Niranjan A, Prakash D. Chemical constituents and biological activities of turmeric (Curcuma longa L.) - A review. J Food Sci Technol. 2008;45(2):109–16.
Li S, Yuan W, Deng G, Wang P, Yang P, BB A. Chemical composition and product quality control of turmeric (Curcuma longa L.). Pharmaceytical Crops. 2011;2:28-54.
Sehabuth V, Srisombut T. Application of Niosomes in the delivery of local herbal extracts to reduce pain and inflammation of osteoarthritis. PTU Journal of Science and Technology. 2020;1(1):69-82. (in Thai)
Basnet P, Skalko-Basnet N. Curcumin: an anti-inflammatory molecule from a curry spice on the path to cancer treatment. Molecules. 2011;16(6):4567-98.
Schaffer M, Schaffer PM, Zidan J, Sela GB. Curcuma as a functional food in the control of cancer and inflammation. Current Opinion in Clinical Nutrition & Metabolic Care. 2011;14(6):588-97.
Panthong A, Kanjanapothi D, Niwatananum V, Tuntiwachwuttikul P, Reutrakul V. Anti-inflammatory activity of compounds isolated from Zingiber cassumnar. Planta Med. 1990;56(6):655.
Jeenapongsa R, Yoovathaworn K, Sriwatanakul KM, Pongprayoon U, Sriwatanakul K. Anti-inflammatory activity of (E)-1-(3,4-dimethoxyphenyl) butadiene from Zingiber cassumunar Roxb. Journal of Ethnopharmacology. 2003;87(2-3):143-8.
Han AR, Kim MS, Jeong YH, Lee SK, Seo EK. Cyclooxygenase-2 inhibitory phenylbutenoids from the rhizomes of Zingiber cassumunar. Chem Pharm Bull. 2005;53(11):1466-8.
Niranjan A, Prakash D. Chemical constituents and biological activities of turmeric (Curcuma longa l.) -A review. Journal of Food Science and Technology. 2008;45(2):109−16.
Ouncharoen K, Leelananthakul W. Antioxidant and anti-inflammatory activities of Prasa Khamin-Oi remedy and its herbal components. Journal of Khon Kaen Provincial Health Office. 2022;4(2):225-38. (in Thai)
Lee SK, Lee SK, Hong CH, Huh SK, Kim SS, Oh OJ, Min HY, Park KK, Chung WY, Hwang JK. Suppressive effect of natural sesquiterpenoids on inducible cyclooxygenase (COX-2) and nitric oxide synthase (iNOS) activity in mouse macrophage cells. J Environ Pathol Toxicol Oncol. 2002;21(2):141-8.
Navarro Dde F, Navarro Dde F, Souza MMde, Neto RA, Golin V, Niero R, Yunes RA, Monache FD, Filho CV. Phytochemical analysis and analgesic properties of Curcuma zedoaria grown in Brazil. Phytomedicine. 2022;9(5):427-32.
Kaewpiboon C, Boonnak N. Biological activities of Curcuma zedoaria (Christm.) Roscoe. Thai Science and Technology Journal. 2022;30(2):1-13. (in Thai)