Preliminary Phytochemical Analysis, In vitro Antioxidant and Protease Inhibitory Activity of Coleus amboinicus

Introduction: Coleus amboinicus is a Lamiaceae-related semi-succulent perennial plant with a spicy oregano-like flavour and odour. The majority of the drug's anti-inflammatory effect is attributable to inhibition of bradykinin, protease, prostaglandins, and lysosomes. Polyphenols are the most common plant chemicals with antioxidant action. Neutrophils and lysosomes are both rich sources of serine proteinase. Proteinase inhibitors provided a considerable amount of protection in the case of tissue injury during inflammatory reactions, and proteinase inhibitors were found to be effective.

Aim: This study aims to analyze in vitro antioxidant and protease inhibitory activity of Coleus amboinicus

Materials and Methods: Phytochemical screening tests, in vitro antioxidant activity by DPPH radical scavenging activity and in vitro protease inhibitory activity ethanolic extract of Coleus amboinicus were studied by standard protocols. The results obtained were subjected to statistical analysis using one–way analysis of variance (ANOVA) and Duncan’s multiple range test to assess the importance of individual variations between the groups using SPSS software. In Duncan’s test, significance was considered at the extent of p<0.05.

Results: The ethanolic extract of Coleus amboinicus is high in protein, amino acid, alkaloid, steroids, saponin, and phenols, according to the phytochemical screening study. The plant extract has significant in vitro antioxidant activity, however it was less than that of normal vitamin C, as measured by DPPH radical scavenging activity. The plant extract also has significant protease inhibitory activity, which is a measure of anti-inflammatory action, in a dose-dependent way

Conclusion: It is concluded that ethanolic extract of Coleus amboinicus possessed potent in vitro antioxidant and protease inhibitory activity.