A comparative assessment of anti-inflammatory, anti-oxidant and anti-bacterial activities of hybrid and indigenous varieties of pumpkin (Cucurbita maxima Linn.) seed oil

Abstract

Abstract Pumpkin seed is being used traditionally for curing and protecting various ailments. The present study was designed to evaluate the anti-inflammatory, anti-oxidant and anti-bacterial activities of ethanol extract of pumpkin (Cucurbita maxima Linn.) seed oil from hybrid and indigenous varieties. An anti-inflammatory, anti-oxidant, and anti-bacterial activities were assessed by BSA (bovine serum albumin) denaturation, in vitro DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging and disc diffusion methods, respectively. In this study, both varieties of pumpkin seed oil showed remarkable anti-inflammatory and anti-oxidant activities that were in a dose-dependent manner. At a concentration of 45 μg/mL, indigenous pumpkin seed oil (IPSO) showed highly significant (p