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
For the full publication, please contact the author directly at: anayoezenwa16@gmail.com
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1