In vitro Antioxidant Anti inflammatory and Anti Bacterial Studies of Nagkesar An Uncommon but Potential Indian Spice

Renu Tiwari; Mangla Dave; Kajal Yadav; Kiran Kotwal; Rashmi Limaye; Payal Puri

doi:10.14429/dlsj.9.19314

Renu Tiwari Department of Biochemistry, Mata Jija Bai Government Girls PG College, Indore–452 007, India https://orcid.org/0000-0003-4422-659X
Mangla Dave Department of Biochemistry, Mata Jija Bai Government Girls PG College, Indore–452 007, India https://orcid.org/0000-0002-4026-5746
Kajal Yadav Department of Biochemistry, Mata Jija Bai Government Girls PG College, Indore–452 007, India https://orcid.org/0009-0001-0581-7381
Kiran Kotwal Department of Biochemistry, Mata Jija Bai Government Girls PG College, Indore–452 007, India https://orcid.org/0009-0008-5247-5610
Rashmi Limaye Institute for Innovative Learning and Research Academy, Indore–452 010, India https://orcid.org/0009-0007-9702-8657
Payal Puri Institute for Innovative Learning and Research Academy, Indore–452 010, India https://orcid.org/0000-0002-8113-1955

DOI: https://doi.org/10.14429/dlsj.9.19314

Keywords: Mesua ferrea, Antimicrobial, Anti-inflammatory, Nagkesar, Hemolytic

Abstract

The present study evaluates the pharmacological activities of water and alcoholic extracts of Nagkesar enriched with valuable phytochemicals. Nagkesar or Nagchampa (Mesua ferrea) is a prominent Indian herbal spice with therapeutic potential in preventing various diseases. There are only a few reports available to date on the antioxidant and anti-inflammatory activities of Nagkesar spice. There is a need to further investigate and elaborate on the pharmaceutical properties of this spice for its role in health and disease. Phytochemical screening and thin-layer chromatography of extracts were performed for the identification of phytoconstituents. The extracts were further quantified for phenolics, and flavonoids, and their antioxidant potential was assessed by Total antioxidant capacity and Ferric reducing activity assay. The anti-inflammatory activity was evaluated through the inhibition of HRBC membrane stabilisation whereas the antibacterial susceptibility was determined by employing the well diffusion assay. Findings revealed that the spice possesses phytoconstituents like phenols, alkaloids, saponins, flavonoids and other related compounds. The Nagkesar spice extracted in ethanol exhibited significant pharmacological and antibacterial efficacies due to the existence of various phytochemicals. Phenolic phytochemical content was found to be 3.5±0.168 mgGAE/gm extract and flavonoid presence was 0.589±0.211 mgQE/gm extract. The extract exhibited good TAC, (2.71±0.153 mg AAE/gm extract) very high hemolytic inhibition (75.86±0.367 %), and effective inhibition against bacterial growth. This research shows that Nagkesar spice might be a potential future candidate for drug development against various challenging and emerging diseases.