Evaluation of the anti-inflammatory activity of Acacia polyphylla and identification of a new apigenin-3-C- glycosylated type flavonoid.

Owing to the potentially harmful adverse effects of current anti-inflammatory drugs, there is a need to identify new alternative substances. Thus, this study aimed to perform a phytochemical analysis of A. polyphylla to identify compounds responsible for its anti-inflammatory activity. Several fractions of the A. polyphylla extract were obtained and evaluated in an ex vivo anti-inflammatory assay using fresh human blood. Among the evaluated fractions, the BH fraction displayed the highest percentage of PGE2 inhibition (74.8%) compared to the reference drugs dexamethasone and indomethacin, demonstrating its excellent potential for anti-inflammatory activity. Astragalin (P1), a known 3-O-glucoside of kaempferol, was isolated from the A. polyphylla extract for the first time. In addition, a new compound (P2) was isolated and identified as the apigenin-3-C-glycosylated flavonoid. Astragalin showed moderate PGE2 activity (48.3%), whereas P2 was not anti-inflammatory. This study contributes to the phytochemical studies of A. polyphylla and confirms its anti-inflammatory potential.

Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization.

The objective of this study was to analyze existing taro mucilage extraction techniques for extraction of a pure product with high emulsifying action to chemically characterize the mucilage. Five taro mucilage extraction techniques were analyzed which used room temperature, 4 °C, or 80 °C, with or without ethanol precipitation. Protein was detected in the mucilage extracted by each method and is ideal for the emulsifying action. Only mucilage extracted at low temperature and precipitated with ethanol did not contain starch, which is considered an impurity in the product. Therefore, from the tested techniques, cold extraction was found to provide mucilage with good emulsion activity and stability, making it possible to be used as a natural emulsifier. This mucilage is primarily formed by arabinogalactans connected to proteins which form AGP glycoprotein, a macro-molecule responsible for the emulsifying action.