Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols
This study aimed to investigate the anti-oxidative and anti-inflammatory properties of ethanolic cocoa extract-rich in polyphenols in vitro. It is hypothesized that cocoa extract polyphenols may be benefit for diseases-related to chronic inflammation. The accumulation of macrophage, during the infla...
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| Format: | Thesis |
| Language: | English |
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2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/41498/1/FPSK%28m%29%202014%201R.pdf |
| _version_ | 1825928970833494016 |
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| author | Ranneh, Yazan |
| author_facet | Ranneh, Yazan |
| author_sort | Ranneh, Yazan |
| collection | UPM |
| description | This study aimed to investigate the anti-oxidative and anti-inflammatory properties of ethanolic cocoa extract-rich in polyphenols in vitro. It is hypothesized that cocoa extract polyphenols may be benefit for diseases-related to chronic inflammation. The accumulation of macrophage, during the inflammatory state, plays a potent role in releasing pro-inflammatory markers. Additionally, the accumulation of free radicals along with inflammatory state is considered to be the initiative of several diseases such as cancer, atherosclerosis, diabetes and arthritis. Finding a potent agent suppressing the free radicals and pro-inflammatory markers is still required. Polyphenols have been thought to own strong anti-oxidative and anti-inflammatory characteristics. To confirm this assumption, the phenolic compounds of cocoa bean powder were isolated and identified by column chromatography and HPLC. Polyphenolic compounds were then characterized by HPLC-UV-/ESI-MS-MS. Five phenolic compounds were detected namely, catechine, epicatechine, gallic acid,cholorgenic acid and protocatechuic acid. In this study, the scavenging or the TAC (%) (Total Antioxidant Capacity) of cocoa polyphenol (CP) extract that contain 114.0 mg/g of gallic acid –equivalent phenolics and 94.3 mg/g catechin- equivalent flavonoids were also investigated. Their free radical-scavenging activity was assessed by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, β-carotene bleaching test,and XO (Xanthin Oxidase) inhibitory activity and compared with standard drugs (allopurinol) in different concentrations (5, 10, 20) mg/ml. TAC was further assessed by CP extract against the myoglobin-induced oxidation of ABTS (2,2'-azino-di(3-ethylbenzthiazoline-6-sulfonic acid) and expressed as Trolox equivalent in different concentration (100, 200, 300) μM/TE g. CP extract had significantly (P < 0.05) potential antioxidant activities with various concentrations. On the other hand, the anti-inflammatory activity of CP extract was assessed with their ability to inhibit the pro-inflammatory enzyme 5-lipooxygenase (5-LOX) using synthetic substrate (Soybean lipoxygenase) and mediators prostaglandin E2 (PGE2), Reactive Oxygen Species (ROS), Nitric Oxide (NO) and Tumor necrosis factor-alpha (TNF-α) using RAW264.7 cells sensitized by lipopolysaccharide (LPS). Our findings indicated that cocoa extract significantly produced inhibition against 5-LOX activity (P< 0.05). In addition, CP extract, in a dose-dependent manner, exhibited a high ability in suppressing the production of ROS, NO, TNF-α, and PGE2 in RAW 264.7 cells. Conclusively, our in vitro study suggest that the improvement of anti-oxidative and inflammatory state is a pivotal action of dietary polyphenols-derived from cocoa beans which in turn provide a rationale application in clinical nutrition practice for treatment of chronic diseases. |
| first_indexed | 2024-03-06T08:50:04Z |
| format | Thesis |
| id | upm.eprints-41498 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:50:04Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | upm.eprints-414982017-11-09T05:15:40Z http://psasir.upm.edu.my/id/eprint/41498/ Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols Ranneh, Yazan This study aimed to investigate the anti-oxidative and anti-inflammatory properties of ethanolic cocoa extract-rich in polyphenols in vitro. It is hypothesized that cocoa extract polyphenols may be benefit for diseases-related to chronic inflammation. The accumulation of macrophage, during the inflammatory state, plays a potent role in releasing pro-inflammatory markers. Additionally, the accumulation of free radicals along with inflammatory state is considered to be the initiative of several diseases such as cancer, atherosclerosis, diabetes and arthritis. Finding a potent agent suppressing the free radicals and pro-inflammatory markers is still required. Polyphenols have been thought to own strong anti-oxidative and anti-inflammatory characteristics. To confirm this assumption, the phenolic compounds of cocoa bean powder were isolated and identified by column chromatography and HPLC. Polyphenolic compounds were then characterized by HPLC-UV-/ESI-MS-MS. Five phenolic compounds were detected namely, catechine, epicatechine, gallic acid,cholorgenic acid and protocatechuic acid. In this study, the scavenging or the TAC (%) (Total Antioxidant Capacity) of cocoa polyphenol (CP) extract that contain 114.0 mg/g of gallic acid –equivalent phenolics and 94.3 mg/g catechin- equivalent flavonoids were also investigated. Their free radical-scavenging activity was assessed by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, β-carotene bleaching test,and XO (Xanthin Oxidase) inhibitory activity and compared with standard drugs (allopurinol) in different concentrations (5, 10, 20) mg/ml. TAC was further assessed by CP extract against the myoglobin-induced oxidation of ABTS (2,2'-azino-di(3-ethylbenzthiazoline-6-sulfonic acid) and expressed as Trolox equivalent in different concentration (100, 200, 300) μM/TE g. CP extract had significantly (P < 0.05) potential antioxidant activities with various concentrations. On the other hand, the anti-inflammatory activity of CP extract was assessed with their ability to inhibit the pro-inflammatory enzyme 5-lipooxygenase (5-LOX) using synthetic substrate (Soybean lipoxygenase) and mediators prostaglandin E2 (PGE2), Reactive Oxygen Species (ROS), Nitric Oxide (NO) and Tumor necrosis factor-alpha (TNF-α) using RAW264.7 cells sensitized by lipopolysaccharide (LPS). Our findings indicated that cocoa extract significantly produced inhibition against 5-LOX activity (P< 0.05). In addition, CP extract, in a dose-dependent manner, exhibited a high ability in suppressing the production of ROS, NO, TNF-α, and PGE2 in RAW 264.7 cells. Conclusively, our in vitro study suggest that the improvement of anti-oxidative and inflammatory state is a pivotal action of dietary polyphenols-derived from cocoa beans which in turn provide a rationale application in clinical nutrition practice for treatment of chronic diseases. 2014-01 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/41498/1/FPSK%28m%29%202014%201R.pdf Ranneh, Yazan (2014) Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols. Masters thesis, Universiti Putra Malaysia. Cacao - chemistry Anti-Inflammatories - chemical synthesis Polyphenols - chemical synthesis |
| spellingShingle | Cacao - chemistry Anti-Inflammatories - chemical synthesis Polyphenols - chemical synthesis Ranneh, Yazan Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols |
| title | Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols |
| title_full | Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols |
| title_fullStr | Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols |
| title_full_unstemmed | Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols |
| title_short | Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols |
| title_sort | anti inflammatory and anti oxidative properties of cocoa ethanolic extract rich in polyphenols |
| topic | Cacao - chemistry Anti-Inflammatories - chemical synthesis Polyphenols - chemical synthesis |
| url | http://psasir.upm.edu.my/id/eprint/41498/1/FPSK%28m%29%202014%201R.pdf |
| work_keys_str_mv | AT rannehyazan antiinflammatoryandantioxidativepropertiesofcocoaethanolicextractrichinpolyphenols |