Biological Activities of Ethanol Extract from Karanda (Carissa carandas L.) Fruits

Carissa carandas L. fruits are is contain high amount of iron, vitamin C and pectin. These fruits have been applied for folk medicine in the reliving of human disorders; and reported for its analgesic, anti-inflammatory and lipase 1 activity. Aims of this study were to determine antioxidant, antimicrobial and anti-inflammation activities of ethanol extract from karanda fruits. Fresh fruits were cleaned, air dried, and extracted with 95% ethanol by maceration. Total phenolic content (TPC) and total flavonoid measurements (TFC) of karanda fruit extract was determined by Folin–Ciocalteu reagent and colorimetric method. 2, 2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO) radical scavenging and lipid peroxidation inhibition activity of extract was evaluated and compared with ascorbic acid and a-tocopherol, respectively. In vitro inflammatory activity was evaluated by monitoring of degraded-albumin reduction and compared with diclofenac diethylammonium. Anti-microbial activity of was evaluated against pathogenic bacteria, Streptococcus mutans, and Staphylococcus aureus; and pathogenic yeasts, Candida albicans by disc diffusion method. TPC and TFC of ethanol extract were 11.39±0.18 mg gallic acid equivalent (GAE)/g and 9.15±1.31 mg quercetin equivalent (QE)/g, respectively. DPPH and NO radical scavenging activities of karanda fruit extract were preferable (IC50 = 0.56±0.05 and 50.95±14.29 mg/ml). However, this extract was poorly inhibited lipid peroxidation (IC50 > 1,000 mg/ml), and lack of anti-inflammation activity. Karanda fruit extract was slightly inhibited S. mutans and S. aureus, therefore there was unable to inhibited C. albicans. The results may support application of karanda fruit for oral anti-septic and sore-throat relieving herb.