Antioxidant and Anti-Inflammatory Properties of Tahong (Perna Viridis) Meat Extract / Mariciris T. Castro., Angeli Mae A. Encinas., Janine Victoria O. Peralta., Camille Aira G. Roque., Jared Ezrach C. Sanidad., Shermandel R. Suguitan., Gepalyn D. Valdez
Material type:
TextPublication details: 2013Description: ix, 64 leaves 28 cmSummary: ABSTRACT
Castro, Mariciris T., Encinas, Angeli Mae A., Peralta, Janine Victoria O., Roque, Camille Aira G., Sanidad, Jared Ezrach C., Suguitan, Shermandel R., Valdez, Gepalyn D., Undergraduate Thesis. Mariano Marcos State University, College of Health Sciences, Department of Pharmacy, 2906 City of Batac, March 2013. Antioxidant and Anti-Inflammatory Properties of Tahong (Perna Viridis) Meat Extract
Thesis Adviser: Ms. Cristina Sharon V. Racimo
Co-adviser: Prof. Janelyn V. Rojas
A pharmacologic investigation was undertaken to determine the potential of Tahong (Perna Viridis) Meat Extract to scavenge free radicals using DPPH and Total Phenolic Content Assay and its ability to inhibit inflammation using White Blood Cell and Differential Count Test. This study used the experimental method as a research design. The fresh meat of Tahong (Perna Viridis) was subjected to Iyophilization process to remove solvent constituents. It was macerated with methanol and was extracted using the Rotary evaporation process to obtain the crude extract. Different concentration of Lyophilized Tahong (Perna Viridis) Meat Extract. Diclofenac sodium was used as the standard drug for comparison for the anti-inflammatory activity using White Blood Cell and Differential Count Test. The data obtained in the DPPH assay were treated using the Mean Absorbance Value and 1% Free Radical Inhibition by DPPH to compare the antioxidant activity of the different doses. The data obtained in the TPC Assay were treated with Mean Absorbance Value to determine the presence of phenolic compounds. The data obtained in White Blood Cell and Differential Count Test for anti-inflammatory activity was treated with Mean Value to compare changes in the levels of WBC. Neutrophils and Lymphocytes of the test animals. The statistical tools used in the study were One-Way Analysis of Variance, Duncan Multiple Range Test. The findings of the study showed that the Lyophilized Tahong (Perna Viridis) Meat Extract has minimal effect as antioxidant. However, in terms of its anti-inflammatory property, it is an effective as the standard drug.
To further validate the study, it is recommended to use additional method of assays for the Anti-Inflammatory and Antioxidant properties. Other method of extraction process to preserve the heat labile constituents of the material is also recommended.
| Item type | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Thesis/Dissertation | MMSU College of Health Sciences | 140-Pharm (Browse shelf(Opens below)) | Available |
Thesis (Bachelor of Science in Pharmacy) -- Mariano Marcos State University - College of Health Sciences, Batac City
Bibliography: leaves 36-37
ABSTRACT
Castro, Mariciris T., Encinas, Angeli Mae A., Peralta, Janine Victoria O., Roque, Camille Aira G., Sanidad, Jared Ezrach C., Suguitan, Shermandel R., Valdez, Gepalyn D., Undergraduate Thesis. Mariano Marcos State University, College of Health Sciences, Department of Pharmacy, 2906 City of Batac, March 2013. Antioxidant and Anti-Inflammatory Properties of Tahong (Perna Viridis) Meat Extract
Thesis Adviser: Ms. Cristina Sharon V. Racimo
Co-adviser: Prof. Janelyn V. Rojas
A pharmacologic investigation was undertaken to determine the potential of Tahong (Perna Viridis) Meat Extract to scavenge free radicals using DPPH and Total Phenolic Content Assay and its ability to inhibit inflammation using White Blood Cell and Differential Count Test. This study used the experimental method as a research design. The fresh meat of Tahong (Perna Viridis) was subjected to Iyophilization process to remove solvent constituents. It was macerated with methanol and was extracted using the Rotary evaporation process to obtain the crude extract. Different concentration of Lyophilized Tahong (Perna Viridis) Meat Extract. Diclofenac sodium was used as the standard drug for comparison for the anti-inflammatory activity using White Blood Cell and Differential Count Test. The data obtained in the DPPH assay were treated using the Mean Absorbance Value and 1% Free Radical Inhibition by DPPH to compare the antioxidant activity of the different doses. The data obtained in the TPC Assay were treated with Mean Absorbance Value to determine the presence of phenolic compounds. The data obtained in White Blood Cell and Differential Count Test for anti-inflammatory activity was treated with Mean Value to compare changes in the levels of WBC. Neutrophils and Lymphocytes of the test animals. The statistical tools used in the study were One-Way Analysis of Variance, Duncan Multiple Range Test. The findings of the study showed that the Lyophilized Tahong (Perna Viridis) Meat Extract has minimal effect as antioxidant. However, in terms of its anti-inflammatory property, it is an effective as the standard drug.
To further validate the study, it is recommended to use additional method of assays for the Anti-Inflammatory and Antioxidant properties. Other method of extraction process to preserve the heat labile constituents of the material is also recommended.
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