Keywords
analysis
leaf
antioxidant power
antibacterial activity
anti-inflammatory property
Abstract
The aim of the study.To determine phenolic and organic acids compound profiles, and the antioxidant, antibacterial and anti-inflammatory activities of raspberry leaf extract.
Materials and methods.The object of the study was red raspberry leaf extract. The quantity of phenolic compounds was determined by applying a spectrophotometric method of analysis, whereas organic acids content was assessed by means of the alkalimetric method, while the antioxidant activity of the obtained extract was evaluated by employing the potentiometric method, and antibacterial and antifungal activity was ascertained through the wells method, and anti-inflammatory activity was found via carrageenan – induced paw edema assay.
Results.The content of phenolic compounds was 18.45±0.37 mg/ml, catechins was 10.12±0.20 mg/ml, flavonoids was 3.32±0.07 mg/ml, hydroxycinnamic acids derivatives was 2.39±0.05 mg/ml and organic acids was 7.25±0.15 mg/ml. Moreover, the antioxidant activity was 76.11±1.48 mmol-equiv./mres dry, which was higher by 32.80% than the reference drug „Ascorutin”. Staphylococcus aureus bacteria was the most sensitive to the extract (25.00±0.00 mm), whereas Pseudomonas aeruginosa was the most resistant (21.67 ±0.66 mm). Treatment with red raspberry leaf extract at 1 ml/kg showed a significant edema reduction at 1, 2 and 3 h at 38.8, 41.8 and 48.8%, compared with the saline group.
Conclusion.The present study indicated that red raspberry leaf extract possesses antioxidant, antibacterial and anti-inflammatory activities. Thus, red raspberry leaves are a promising source of bioactive substances that can be used for further developing medicines in the treatment and prevention of lifestyle diseases.
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