Assessment of Chemical Composition, Analgesic and Anti-inflammatory Potential of the Methanolic Extract of Citrullus colocynthis (L.) Schrad

Aim: The study was designed with an aim to determine the amount of total phenolics, flavonoids, condensed tannins, as well as to explore the analgesic and anti-inflammatory activity of the methanolic extract of the mature fruit of Citrullus colocynthis (L.) Schrad. Materials and Methods: The methanolic extract was tested for various bioactive phytoconstituents. The Total Phenolic Content (TPC), Condensed Tannins (CT) and Total Flavonoid Content (TFC) were quantified by Folin ciocalteu, vanillin assay and aluminum chloride methods respectively. Analgesic activity and antiinflammatory activity were estimated by Eddy’s hot plate and Carrageenan induced paw edema. Results: Bioactive compounds like alkaloids, flavonoids, phenolic acids, steroids, carbohydrates, proteins and reducing sugars were reported in extracts. The amount of condensed tannins, total flavonoid and total phenolic compound was found to be 168 μCT/g, 110.66 μg QE/g and 784 μg GAE/g, respectively. The analgesic activity of the higher dose of 500 mg/kg body weight and diclofenac sodium was maximum at 120 m after administration i.e. 8.56 sec and 8.92 sec respectively, while the lower dose exhibited a maximum effect of 7.54 sec at 60 m. The maximum percentage inhibition of extract (68.07%) at 500 mg/kg and ibuprofen (75.43%) was noted at 120 m of carrageenan injection. Conclusion: Results of our study affirmed that the methanolic extract produced analgesic and anti-inflammatory properties by virtue of the presence of bioactive components present in the extract. However, in order to establish its effectiveness, more research is suggested.