Determination of the Anti-inflammatory Property of Tannins from the Rind of Calamansi (Citrus microcarpa, Rutaceae)

Contributors: 1Resident, Department of Pediatrics, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; 2Resident, Department of Oral and Maxillofacial Surgery, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; 3Resident, Department of Oral and Maxillofacial Surgery, Jondi Shapoor University of Medical Sciences, Ahvaz, Iran. Correspondence: Asayesh MA. Department of Oral and Maxillofacial Surgery, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. Email: [email protected] How to cite the article: Alinejhad D, Asayesh MA, Asayesh M. Determination of the antiinflammatory property of tannins from the rind of calamansi (Citrus microcarpa, Rutaceae). J Int Oral Health 2016;8(5):546-553. Abstract: Background: The research involved the screening of tannins and the determination of the anti-inflammatory activity of tannins from the rind of calamansi (Citrus microcarpa, Rutaceae). The problem dealt mainly with the determination of anti-inflammatory activity of tannins from calamansi rind. Materials and Methods: The investigation started with the collection, drying and grinding of the rind. The rind was macerated in 95% ethyl alcohol. The filtrate was used in the screening and preliminary testing for tannins performed, and the remaining plant sample was macerated with distilled water and was used in the extraction and testing of tannins. The presence of tannins was determined by the following test: Ferric chloride test, gelatin test, bromine water test, lime water test, and lead acetate test. Physical, chemical, and biological test for the anti-inflammatory activity using rats as animal test was done. The biological test was performed through the plant extract by carrageenan-induced edema formation using albino rats. The samples that were administered to the rats were 250, 500 and 1000 mg/kg, respectively. The percent protection should not be <20% of anti-inflammatory activity compared to the positive control that was aspirin 300 mg. Results: Gelatin test showed the formation of precipitate. Ferric chloride test resulted in the formation of brownish green color. The yellow color solution was obtained in lead acetate test. Bromine water test resulted in formation of a light brown precipitation with orange precipitation. Lime water test indicated slight brown precipitation. Organoleptic test for tannins showed a sticky, brownish, semi-solid with coffee – like odor substance. Tannin extracts were insoluble in acetone, chloroform, and ether. Nearly, 95% of alcohol has slight solubility and water was soluble of tannins. Biological testing results of anti-inflammatory activity with the samples that were administered to the rats in 250, 500, and 1000 mg/kg showed 51.93%, 52.72%, and 65.70% of antiinflammatory protection, respectively. Aspirin tablets of 300 mg/kg showed 90.93% of anti-inflammatory protection. Conclusion: We found that the rind of calamansi plant contains tannins, and these tannins can be extracted using maceration and with water as solvent. We also concluded that anti-inflammatory property of tannins from calamansi rind is effective in increasing doses of 250, 500 and 1000 mg/kg.