Antioxidant and Anti-Inflammatory Activities of Ethanolic Extracts from Daucus crinitus Desf

Natural antioxidants found in plants, especially plant phenolics, are well-known for their ability to neutralize free radicals, acting as primary antioxidants. Daucus crinitus, a herbaceous plant from the Apiaceae family, has attracted considerable interest due to its potential medicinal properties, particularly its antioxidant and anti-inflammatory activities.

This study examined the antioxidant and anti-inflammatory activities of ethanolic extract from the aerial part of Daucus crinitus, using two specific assays: the DPPH assay and the Ferric Reducing Antioxidant Power assay.

The ethanolic extract demonstrated strong free radical scavenging activity, with an IC50 value of 0.56 mg/ml, indicating significant antioxidant potential.

The FRAP assay evaluates the reducing power of the extract by assessing its ability to convert ferric ions (Fe3+) to ferrous ions (Fe2+). The results indicated that the antioxidant power increased with higher concentrations of the extract.

The anti-inflammatory potential of the ethanolic extract was assessed using the albumin denaturation method, which evaluates the extract's ability to prevent protein denaturation. The extract exhibited a more modest anti-inflammatory effect compared to its antioxidant activity, with an IC50 value of 0.69 mg/ml, suggesting that higher doses may be necessary to achieve notable anti-inflammatory effects.

The ethanolic extract of Daucus crinitus shows impressive antioxidant properties, as highlighted by its strong performance in both the DPPH and FRAP assays. These results indicate that Daucus crinitus is a promising candidate for further research in the realm of natural antioxidants. Although its anti-inflammatory activity is relatively modest, the plant's considerable antioxidant capacity underscores its potential for medicinal applications.