In vitro concentration optimization of ethanol extract from Makasar fruit seeds (Brucea javanica L. Merr) as an anti-inflammatory agent

Authors

Diva Almira , Windah Anugrah Subaidah , Agus Dwi Ananto , Rizqa Fersiyana Deccati , Handa Muliasari

DOI:

10.29303/jpm.v16i5.2655

Published:

2021-11-15

Issue:

Vol. 16 No. 5 (2021): November 2021

Keywords:

Anti-inflammatory, Makassar fruit (Brucea javanica L. Merr.), Protein denaturation

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Almira, D., Subaidah, W. A., Ananto, A. D., Deccati, R. F., & Muliasari, H. (2021). In vitro concentration optimization of ethanol extract from Makasar fruit seeds (Brucea javanica L. Merr) as an anti-inflammatory agent. Jurnal Pijar Mipa, 16(5), 595–599. https://doi.org/10.29303/jpm.v16i5.2655

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Abstract

Anti-inflammatory medications are necessary to treat excessive inflammation reactions due to injury, infection, or irritation. The emergence of several adverse effects associated with synthetic anti-inflammatory drugs has prompted the continued use of anti-inflammatory agents derived from natural products with low side effects and a high therapeutic effect. While it is well established that the seeds of the Makassar fruit (Brucea javanica (L.) Merr.) àhave anti-inflammatory activity, the optimal concentration of Makasar fruit seed extract for anti-inflammatory activity is unknown. This study aims to determine the optimal Makassar fruit seed extract concentration as an in vitro anti-inflammatory. The seeds of the Makasar fruit were extracted using the sonication method (3 x 35 minutes) in 96% ethanol and then concentrated using a rotary evaporator. The secondary metabolites of Makasar fruit seed extract were then identified in the test tubes, and the anti-inflammatory activity was determined using the protein denaturation inhibition method. The results indicated that the extract produced had a yield of 10.03%. The Makassar fruit seed extract contains secondary metabolites of phenolics, flavonoids, and terpenoids. Makasar fruit seed extract exhibited the optimum anti-inflammatory activity at a concentration of 1%, with a 55.47%àinhibition of protein denaturation.

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Author Biographies

Diva Almira, University of Mataram

Windah Anugrah Subaidah, University of Mataram

Agus Dwi Ananto, University of Mataram

Rizqa Fersiyana Deccati, University of Mataram

Handa Muliasari, University of Mataram

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