In vitro exploration
of inhibitory potential of Pimenta dioica extract against RBC hemolysis, albumin
denaturation and lipase action as a possible mechanism for anti-inflammatory and
anti-obesity properties
Irfana Mol K. and Jayasheela D.
Res. J. Biotech.; Vol. 20(12); 212-220;
doi: https://doi.org/10.25303/2012rjbt2120220; (2025)
Abstract
This study explores the phytochemical composition and bioactive properties of Pimenta
dioica (Allspice) stem extracts, a renowned aromatic spice in herbal medicine. Comparative
analysis revealed that the ethanolic extract is richer in phytochemicals, particularly
phenols (2.79 ± 0.03 GAE/g), flavonoids (1.59 ± 0.09 Quercetin/g) and tannins (3.44
± 0.16 TAE/g), compared to the aqueous extract. The ethanolic and aqueous extract
of the Pimenta dioica stem inhibited the growth of all test organisms with varying
MIC values. Streptococcus mutans showed resistance to the ethanolic extract. The
ethanolic extract of Pimenta dioica stem exhibited concentration-dependent inhibition
of albumin denaturation, with a maximum inhibition of 15.14± 0.29% at 1000 μg/ml.
In contrast, the aqueous extract showed no inhibitory effect. Both extracts demonstrated
concentration-dependent stabilization of human erythrocyte membranes, with ethanolic
extract showing higher efficacy (99.09± 0.03%) than aqueous extract (45.37± 0.61%).
Additionally, the ethanolic extract exhibited superior inhibition of lipase activity
(95.42 ± 0.181%) compared to the aqueous extract (82.13 ± 0.63%). This research
highlights the rich phytochemical profile and potent anti-bacterial, anti-inflammatory
and anti-obesity properties of Pimenta dioica stem extracts, suggesting their potential
for developing novel therapeutic agents for various health conditions.
