Anti-Inflammatory And Anti-Microbial Activities Of Aqueous Extract From Nipa Palm (Nypa Fruticans Wurmb.) Vinegar

Abstract

Nipa palm vinegar (NPV) is coming from sap fermentation, which conventionally used for cooking as sour food
seasoning, which is exhibit wide range of health promotions. This study was conducted on screening active
phytochemical constituents of NPV aqueous extract including, alkaloids, anthraquinones, carotenoids, glycosides,
tannins, xanthones, triterpenes and steroids by colour tests, and anti-microbial and anti-inflammatory activities of NPV
aqueous extract were also evaluated. NPV aqueous extract was evaluated anti-microbial activity on human skin
pathogenic bacteria (Staphylococcus aureus and Cutibacterium acnes)/yeast (Candida albicans and Malassezia furfur),
including by disc diffusion method; anti-inflammation by inhibition NO production of LPS-induced macrophages. The
finding was show that extract gave negative results on all qualitative phytochemical screenings, which due to very low
concentration of active constituents. It also was lack of anti-microbial activity against all skin pathogens. Therefore, this
extract (1 mg) was preferable anti-inflammatory agent, which was 0.92 time of triamcinolone acetonide at the same
concentration. Lack of anti-microbial activity of extract was related on lose of vinegar acidity. However, antiinflammatory activity of aqueous extract still exhibited strong activity. Thus, this study was concluded that acidity of
NPV was affected to anti-microbial activity especially aqueous extract, however, there was not affect to antiinflammatory activity and other biological activity, such as, anti-diabetic. Our finding can useful on appropriate matching
of NPV preparation with biological assays.