Analgesic and Anti-inflammatory Activity of Ethanol Extract from Cocoa Pod Husk

Abstract

Phenolic compounds found in cocoa pod husk have the potential to inhibit pro-inflammatory immune responses, indicating their ability to reduce pain. Therefore, this study aims to evaluate the analgesic and anti-inflammatory properties of ethanol extract of cocoa pod husk (EECPH). Protein denaturation, membrane stability, and antiproteinase were used to evaluate the anti-inflammatory properties of cocoa pod husk, which was extracted using 96% ethanol. In vivo tests for analgesic and anti-inflammatory effects were carried out using formalin and Complete Freund’s Adjuvant (CFA). EECPH was administered to mice at dosages of 250, 500, and 750 mg/kg body weight (BW), with diclofenac sodium serving as the positive control. The results indicated that the inhibitory activity of protein denaturation from EECPH (IC50 16.542 ± 3.095 μg/mL) was comparable to diclofenac sodium. However, the proteinase inhibitory activity (IC50 100.691 ± 7.663 μg/mL) was lower compared to diclofenac sodium. In the membrane stabilization test using heat induction, the activity of EECPH (IC50 74.78 ± 5.53 μg/mL) was also lower than diclofenac sodium. Meanwhile, the hypotonicity test revealed that the IC50 (6.24 ± 0.37 μg/mL) was similar to diclofenac sodium. The results also showed that EECPH was effective in reducing pain and inflammation in mice. At a dosage of 500 mg/kg, it decreased the total leukocyte count and the percentages of neutrophils and lymphocytes in mice after CFA treatment. In conclusion, the ethanol extract of cocoa pod husk exhibited significant analgesic and anti-inflammatory properties by preventing protein denaturation, stabilizing cell membranes, and reducing proteinase activity.