Evaluation Of Anti-Oxidant Activity And Cytotoxicity Of Aqueous Extract From Nipa Palm (Nypa Fruticans Wurmb.) Vinegar

Abstract

Fermented sap of nipa palm or nipa palm vinegar (NPV) is conventionally used for cooking as sour food seasoning. This
study was aimed to determine phenolic compounds and flavonoids and evaluate in vitro antioxidant and cytotoxicity of
NPV aqueous extract. NPV aqueous extract was was performed by liquid–liquid extraction. Aqueous extract was
determined total phenolic content (TPC) and total flavonoid content (TFC) by Folin-Ciocalteu and aluminum chloride
colorimetric assays, respectively. Antioxidant activity was evaluated by scavenging of DPPH, NO radicals and inhibition
of lipid peroxidation. Cytotoxicity was evaluated against human skin fibroblasts. The results were represented that TPC
and TFC were 1.76±0.02 GAE and 0.81±0.04 QE, respectively. NPV aqueous extract was exhibit DPPH and NO scavenging
activities (SC50 = 105.23±27.14 and 0.84±0.02). Therefore, the extract was poorly inhibited lipid peroxidation. NPV
aqueous extract were non-toxic to human skin fibroblast cells at maximum concentration of assay (1.0 mg/ml) when
compared with sodium lauryl sulfate and can be safe when processing it as skin care products. This study was provided
useful information on appropriate processing of NPV to health promoting products on different means.