Phytochemical Profile and In vitro Anti-Inflammatory Potentials of Aqueous and Ethanol Root Extracts of Chrysophyllum albidum

he earth harbours a rich source of medicinal plants which are used in the treatment of various ailments. Aqueous and ethanol extracts of Chrysophyllum albidum root were assayed for their phytochemical content and in vitro anti-inflammatory activity using standard methods. The total phenolic, flavonoid and proanthocyanidin contents were quantified. In vitro anti-inflammatory activity was evaluated using membrane stabilization, proteinase inhibitory activity and protein denaturation assay at various concentrations. The total phenolic content of the aqueous extract was 0.061 ± 0.001 mg gallic acid equivalent/g of extract while ethanolic extract was 0.087 ± 0.001 mg quercetin equivalent/g extract. Total flavonoid content of aqueous extract was 0.131± 0.01 mg quercetin equivalent/g extract while ethanol extract was 0.042 ± 0.001 mg quercetin equivalent/g extract. Proanthocyanidin content of the aqueous extract was 0.769 ± 0.01 mg Ascorbic acid equivalent/g extract while the ethanol extract was 1.615 ± 0.001 mg Ascorbic acid equivalent/g extract. The results showed a dose-dependent significant inhibition in all the in vitro anti-inflammatory assays. Ethanol root extract significantly exhibited the best anti-inflammatory capacity in membrane stabilization and proteinase inhibition when compare to the aqueous extract. While the aqueous extract significantly inhibited protein denaturation when compared to the ethanol extract. The study reveals that Chrysophyllum albidum possessed a number of bioactive molecules (phenols, flavonoids and proanthocyanidin) and significantly demonstrated anti-inflammatory activity at various concentrations compared with standard drug.