Phytochemical Screening, Anti-Oxidant, and Anti-Inflammatory Assay of Petroselinum Crispum

Petroselinum crispum is an interesting plant and this study delved into the chemical makeup, free radical scavenging, and inflammation-reducing capabilities of its leaf extracts. Ethanol, ethyl acetate, and n-hexane were utilized to obtain these extracts, observing differences in their appearance linked to the solvent's polarity. Chemical analysis revealed the presence of various compounds, including alkaloids, carbohydrates, proteins, flavonoids, phenolics, tannins, and anthraquinones, with some variation depending on the extraction solvent. The DPPH assay was employed to assess antioxidant potential. Although none of the extracts matched the power of ascorbic acid (88.7%), the ethyl acetate and n-hexane fractions showed considerable activity at higher concentrations (77.9% and 77.7%, respectively). Notably, the ethyl acetate fraction had the most potent antioxidant effect, indicated by its lowest IC50 value (64.32 μg/ml). In evaluating anti-inflammatory properties, all parsley extracts demonstrated substantial inhibitory action, even surpassing the standard drug diclofenac (IC50 1.146 μg/ml). The crude ethanol extract stood out with the strongest anti-inflammatory effect (97.8% inhibition at 1000 μg/ml) and the lowest IC50 value (0.058 μg/ml). In essence, the study's findings highlight that parsley leaf extracts possess significant antioxidant and anti-inflammatory properties. This supports the traditional uses of parsley in medicine and underscores the need for further research to identify and isolate the specific active compounds responsible for these beneficial effects