Phytochemical Characterization and In Vitro Anti-inflammatory Evaluation of Lepidium sativum Seed Extract

Medicinal plants have been used for centuries as natural remedies because they contain a wide variety of bioactive compounds with therapeutic properties. Herbal medicines are considered safer and more economical than many synthetic drugs, leading to increased interest in their scientific evaluation (1). Lepidium sativum L., commonly known as garden cress, belongs to the family Brassicaceae and is widely cultivated in Asia, Africa, and Europe. The seeds are traditionally used to treat inflammation, respiratory disorders, digestive problems, bone fractures, and skin diseases (2).

The seeds of Lepidium sativum are rich in flavonoids, phenolic acids, alkaloids, glucosinolates, triterpenoids, vitamins, and minerals. Among the phenolic compounds, sinapic acid is an important constituent known for its antioxidant and anti-inflammatory activities (3). These phytochemicals reduce oxidative stress and suppress inflammatory mediators, thereby helping in the management of inflammatory diseases (4). Standardization of herbal extracts is essential to ensure their quality, purity, and therapeutic consistency. Organoleptic evaluation, phytochemical screening, UV-visible spectroscopy, and Fourier Transform Infrared (FTIR) spectroscopy are commonly used techniques to characterize medicinal plant extracts (5,6).

Inflammation is a protective response against tissue injury, but prolonged inflammation may lead to chronic diseases such as arthritis and cardiovascular disorders. The protein denaturation assay is a simple and reliable method for evaluating anti-inflammatory activity because inhibition of protein denaturation is closely associated with anti-inflammatory potential (7). Therefore, the present study aimed to characterize Lepidium sativum seed extract and evaluate its in vitro anti-inflammatory activity.

MATERIALS AND METHODS

Seeds of Lepidium sativum were collected, authenticated, dried, powdered, and extracted using methanol by a suitable extraction technique. The extract and the reference compound, sinapic acid, were evaluated for organoleptic properties including colour, odour, taste, and physical appearance (8). Solubility studies were carried out in methanol, ethanol, chloroform, and other solvents according to standard procedures.

Preliminary phytochemical screening was performed to identify alkaloids, flavonoids, and triterpenoids using standard qualitative chemical tests (9). UV-visible spectroscopic analysis was carried out by preparing the extract in methanol, and the maximum absorption wavelengths (λmax) were determined. FTIR spectroscopy was performed to identify the major functional groups present in the extract (10).

The in vitro anti-inflammatory activity was evaluated by the protein denaturation method using egg albumin. Different concentrations of the extract were compared with diclofenac sodium as the standard drug. The absorbance was measured spectrophotometrically, and the percentage inhibition of protein denaturation and IC₅₀ values were calculated. All experiments were performed in triplicate, and the results were expressed as mean ± standard deviation (11).

RESULT AND DISCUSSION

Evaluation of Standard Compounds and Lepdium Satvium

Organoleptic Properties

Properties of Lepdium Satvium and standard compounds were examined for following organoleptic properties.

Figure 1:UV spectra Lepdium Satvium.

Figure 2: IR spectra of Lepidium Satvium.

This IR spectra is of methanolic extract of Lepdium Satvium which consists of different plants.

Table 6: Interpretation of IR spectra of Lepidium Satvium

In Vitro Anti-inflammatory Activity

Table 7: In Vitro Anti-inflammatory Activity of Lepidium sativum Extract (Protein Denaturation Method)

The in vitro anti-inflammatory activity of Lepidium sativum extract was evaluated using the protein denaturation method. The extract showed a concentration-dependent inhibition of protein denaturation, with 62.45%, 68.87%, and 74.53% inhibition at 100, 200, and 300 µg/mL, respectively. Although the activity was lower than that of the standard drug, diclofenac sodium, the extract demonstrated significant anti-inflammatory potential. The observed activity may be attributed to the presence of flavonoids, phenolic compounds, alkaloids, and other phytochemicals known to inhibit inflammatory mediators. These findings suggest that Lepidium sativum possesses promising natural anti-inflammatory properties and may serve as a potential herbal source for the development of anti-inflammatory formulations.

CONCLUSION

The present study successfully characterized the methanolic extract of Lepidium sativum through organoleptic evaluation, solubility studies, phytochemical screening, UV-visible spectroscopy, and FTIR analysis. The extract contained important phytochemicals such as flavonoids, alkaloids, and triterpenoids, which are known for their therapeutic properties. UV and FTIR analyses confirmed the characteristic chemical profile of the extract. The protein denaturation assay demonstrated that the extract exhibited concentration-dependent anti-inflammatory activity, indicating its ability to reduce protein denaturation associated with inflammation. Although the activity was lower than that of diclofenac sodium, the extract showed significant natural anti-inflammatory potential. These findings support the traditional medicinal use of Lepidium sativum and suggest that it may serve as a valuable herbal source for the development of anti-inflammatory formulations. Further studies involving isolation of active compounds, in vivo pharmacological evaluation, toxicity assessment, and clinical investigations are recommended.

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