In-vitro Anti-inflammatory activity of Total Phenolic content of some fruit juices in Syria

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.