Test for Anti Inflammatory Properties of White Seed Melon Peel (oven Baked)

Student: Ezenwa Alphonsus Anayo (Project, 2025)
Department of Biochemistry
Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State

Abstract

ABSTRACT

This study aimed to evaluate the anti-inflammatory properties of the peel of Melothria sphaerocarpa (white melon seed) using the oven-baked extraction method. The research focused on assessing the effectiveness of the peel in reducing inflammation through a protein denaturation assay. After preparing the peel extract using Soxhlet extraction, the sample was subjected to the assay, with results indicating a negative inhibition percentage of -2.7211%. This suggests a potential pro-inflammatory effect under the tested conditions, contrary to the expected anti-inflammatory properties. The findings underscore the need for further investigation into the chemical composition of the peel and the optimization of extraction and assay conditions. This study contributes to the growing body of research on plant-based anti-inflammatory agents and highlights the complexities involved in accurately assessing their therapeutic potential.

Keywords
inflammatory properties white melon baked
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