Abstract
Fruit juices are considered as an important source of phenolic compounds. Black mulberry, pomegranate and orange juices were selected to assess their anti-inflammatory activity. Total phenolic content was determined using Folin-Ciocalteu colorimetric method. The anti-inflammatory activity was evaluated using RBC membrane stabilization method. Ibuprofen was used as a standard drug. Total phenolic content of black mulberry juice, pomegranate juice and orange juice was 3.02 gGAE/l, 1.83 gGAE/l and 0.76 gGAE/l and the percentage inhibition of RBC haemolysis varied between (27.41-43.19%), (24.06-39.06%) and (10.12-22.54%), respectively. Black mulberry juice revealed the highest anti-inflammatory activity among the studied juices. This finding might be attributed to the high phenolic content of this juice compared to others.
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