Comparative Evaluation of Antioxidant and Anti-inflammatory Properties from Piper peepuloides Roxb and Piper schmidtii Hook. F. – An in vitro Approach

Abstract

In this article, the antioxidant and anti-inflammatory properties of Piper peepuloides and Piper schmidtii are discussed. The study was focused on the secondary metabolites, antioxidant, anti-inflammatory, and antibacterial activities of the extracts from the successive solvent extractions. The ethanol extract of P. peepuloides was the most active in the total phenolic (783.91 mg gallic acid equivalent [GAE]/100 g extract), tannin (597.81 mg GAE/100 g extract), and flavonoid (52.23 mg RE/100 g extract). Ethanol extract of leaves responded well against diphenyl-1-picrylhydrazyl (IC5010.16 μg/mL), ABTS (55763.89 μg TE/g extract), superoxide (42.94%), and phosphomolybdenum (751.46 mg AAE/100 g extract) antioxidant assays. The P. schmidtii leaf extract was found to be good at getting rid of free radicals. The ethanol extract of P. peepuloides leaves also had a lot of antioxidant power. In the anti-inflammatory assay, the ethanol extract of P. peepuloides showed a high level of inhibition (69.59%). P. peepuloides and P. schmidtii leaf extracts have a lot of antioxidant power and could be used as a good source of natural antioxidants and anti-inflammation.