Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel

Abstract

The objectives of this study were to compare the anti-inflammatory effect of ethyl extract from micronized and nonmicronized luffa peels in BALB/c mice, and to analyse the functional components in both extracts. Results showed that the concentrations of nitric oxide, cytokines and prostaglandin E2 (PGE2) were reduced by feeding both of extracts for 20 days at a dose of 50 mg/kg BW. Also, the liver function index, number of white blood cell (WBC) as well as B cell and T cell, was inhibited after feeding of extract. Micronized sample showed more efficiency in reducing the level of WBC, glutamic pyruvic transaminase, interleukin-1β, tumour necrosis factor-α and PGE2 than nonmicronized extract. Among the functional components, oleanolic acid and chlorophylls present more abundant amounts in micronized luffa peel. Overall, by means of size reduction, micronization process potentially increased the extraction of functional component, thus improved anti-inflammatory activity of luffa peels.

Keywords

• Luffa cylindrical peel
• Micronization
• Anti-inflammation
• Functional components