Anti-Inflammatory Activity Test of the Combination of Pumpkin Seed Oil (Cucurbita moschata) and Virgin Coconut Oil: In Vitro and In Vivo Studies
DOI:
https://doi.org/10.24252/djps.v8i2.63108Keywords:
Anti-inflammatory, yellow pumpkin seed oil, VCO, udema inhibition, carragenan inductionAbstract
Introduction: Inflammation is the body's protective response to harmful stimuli characterized by symptoms of heat, rubbing, tumors, pain, and function laesa. Yellow pumpkin seed oil (Cucurbita moschata) is known to contain bioactive compounds such as phenolics, phytosterols, tocopherols, and unsaturated fatty acids that act as anti-inflammatories. Virgin coconut oil (VCO) is rich in lauric acid and polyphenols which are able to reduce oxidative stress and function as antioxidants and anti-inflammatories. Aims: This study aims to determine the anti-inflammatory activity of the combination of yellow pumpkin seed oil (YPSO) and VCO in vitro through protein denaturation method and in vivo with carrageenan induction method on the soles of rats. Result: The results of the in vitro test showed that the YPSO-VCO combination had an IC50 value of 68.31501 ppm. It is known that the combination test preparation of YPSO-VCO with the protein denaturation method has anti-inflammatory potential because it has an inhibition percentage of ≥ 20%. As for the in vivo test, the YPSO-VCO combination obtained a percentage of udema inhibition results of 45.87% (positive control), 24.34% (combination of 1 YPSO 100mg/kgBW and VCO 0.4ml/200gBW), 30.21% (combination of 2 YPSO 200mg/kgBW and VCO 0.8ml/200gBW), and 22.29% (combination of 3 YPSO 400mg/kgBW and VCO 1.6ml/200gBW). Conclusion: Data analysis showed the combination group of 2 YPSO-VCO (p = 0,85>0.05) than was an effective dose in anti-inflammatory agents because it was closest to positive control.
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