Evaluation of Antioxidant, Anti-Inflammatory, and Anti-Ulcer Activities of Yellow Apple (Malus domestica Borkh) Ethanol Extract from Algeria
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Abstract
The yellow apples (Malus domestica Borkh.) belong to the Rosaceae family and are one of the most popular fruits in Algeria. This study evaluated the phenolic content, antioxidant, anti-inflammatory, and anti-ulcer effects of the ethanol extract of yellow apples. The ethanol extract contains a significant amount of phenolic compounds, flavonoids, and tannins with values of 85.06±3.05 mg GAE/g, 2.15±0.07 mg QE/g and 47.76 ± 0. 30 mg TAE/g, respectively. Antioxidant activity was studied using five assays, including DPPH, ABTS, hydroxyl radicals scavenging tests, reducing power, and iron chelation tests. The ethanol extract showed strong antioxidant activity with IC50 = 0.22 ± 0.01 mg/mL, 0.34 ± 0.02 mg/mL, 13.24 ± 0.61 mg/mL, 2.36 ± 0.13 mg/mL, and 2.14 ± 0.46 mg/mL, respectively. The anti-inflammatory property was estimated with the inhibition of protein denaturation and showed a percentage inhibition of 56.43% at 1 mg/kg. The ethanol extract administered at 200 and 600 mg/kg doses showed a gastro-protective effect on ethanol-induced ulcers in rats with percentages of protection of 89.49 ± 4.31% and 91.86 ± 1.58% for the 200 and 600 mg/kg doses, respectively. According to this study, consuming yellow apples may have potential benefits for reducing inflammation and preventing stomach ulcers.
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