Comparative study on antioxidant and anti-inflammatory activities of red and brown species of areca catechu l. Nut extracts

Abstract

The bioactive products from medicinal plants have rich sources of secondary metabolites helpful to the treatment of several biological applications. Traditionally, areca nuts are the medicinal source that grows in India, Bangladesh, Sri Lanka, Myanmar, Taiwan, the tropical Pacific region, and the parts of East Africa. Several investigations identified the secondary metabolites of Areca catechu species inhibits anti-cancer activity, anti-inflammatory activity, anti-diabetic activity, and anti-microbial activity, respectively. The present study was aimed to investigating the phytoconstituents along with in vitro antioxidant activity and potential anti-inflammatory activity of red and brown varieties of ethanol extracts of areca nut for the inhibition of nitric oxide production in LPS-stimulated RAW 264.7 cells. The qualitative phytochemical analysis and thin layer chromatography differentiate the bioactive components. The ethanol extract of both the species areca nut red and brown varieties have identified the phytoconstituents such as tannins, cardiac glycosides, flavonoids, steroids, terpenoids, proteins, and phenolic compounds, respectively. The TLC fingerprinting observed six bands in the red areca nut and five bands were identified in brown areca nut. The antioxidant activity of areca nut extracts was performed by DPPH and ABTS radical scavenging assay. The IC50 values of DPPH assay from brown and red areca nut was found to be 24.54 ± 0.14 µg/ml, and 28.26 ± 0.11 µg/ml followed by the standard ascorbic acid shows 12.14 ± 0.17 µg/ml, respectively. The effective brown areca nut and the moderate effects of red nut were found to be 26.55 ± 0.08 µg/ml, 32.24 ± 0.01 µg/ml, and the standard ascorbic acid showed 6.10 ± 0.01 µg/ml, respectively. Significantly, the MTT assay shows the maximum concentrations of viable cells from both the extracts on RAW 264.7 cells. The LPS-induced nitric oxide production assay in RAW 264.7 cell line revealed that the brown areca nut extract reduces the nitric oxide level than red areca nut. The maximum inhibitory activity of brown areca nut extract from GCMS analysis shows the following active constituents i.e. (2S,3S)-(-)-3-Propyloxiranemethanol, Propanedioic acid, propyl, 1,1-Dodecanediol, diacetate, 2-Nonenoic acid, Carbromal, 3-Nonenoic acid, Pentanoic acid, 2-(Aminooxy)-, 2R,3S-9-[[1,3-Dihydroxy-4-fluoro-3-butoxy]methyl]guanine, respectively. The results suggest the brown areca nut extract inhibits the anti-inflammatory activity of nitric oxide LPS-stimulated RAW 264.7 cell line. Thus, the regular consumption of areca nut reduces the inflammatory diseases.