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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Main Author:	Ranneh, Yazan
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Cacao - chemistry Anti-Inflammatories - chemical synthesis Polyphenols - chemical synthesis
Online Access:	http://psasir.upm.edu.my/id/eprint/41498/1/FPSK%28m%29%202014%201R.pdf
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spelling	my-upm-ir.414982017-11-09T05:15:40Z Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols 2014-01 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. Cacao - chemistry Anti-Inflammatories - chemical synthesis Polyphenols - chemical synthesis 2014-01 Thesis http://psasir.upm.edu.my/id/eprint/41498/ http://psasir.upm.edu.my/id/eprint/41498/1/FPSK%28m%29%202014%201R.pdf application/pdf en public masters Universiti Putra Malaysia Cacao - chemistry Anti-Inflammatories - chemical synthesis Polyphenols - chemical synthesis
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
topic	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
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.
format	Thesis
qualification_level	Master's degree
author	Ranneh, Yazan
author_facet	Ranneh, Yazan
author_sort	Ranneh, Yazan
title	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_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_sort	anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols
granting_institution	Universiti Putra Malaysia
publishDate	2014
url	http://psasir.upm.edu.my/id/eprint/41498/1/FPSK%28m%29%202014%201R.pdf
_version_	1747811876330274816

Anti-inflammatory and anti-oxidative properties of cocoa ethanolic extract rich in polyphenols

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