Phytochemical screening and in vitro anti-inflammatory evaluation of Sechium Edule fruit extract

Abstract

Inflammation is a protective biological process, yet excessive or chronic inflammation can contribute to the development of degenerative and autoimmune diseases. Natural products are increasingly investigated as safer alternatives to synthetic anti-inflammatory drugs. This study aimed to evaluate the phytochemical constituents and in vitro anti-inflammatory activity of Sechium edule (Jacq.) Sw. fruit extract. The fruits were extracted with 70% ethanol by maceration, and qualitative phytochemical screening confirmed the presence of alkaloids, flavonoids, tannins, saponins, triterpenoids, and glycosides. Anti-inflammatory activity was determined through inhibition of bovine serum albumin (BSA) and egg albumin denaturation assays at extract concentrations of 100, 200, and 400 µg/mL, using aspirin as a standard. The extract demonstrated concentration-dependent inhibition of BSA denaturation (61.73–69.60%) comparable to aspirin (67.38–71.96%), and moderate inhibition in the egg albumin assay (6.34–27.87% versus 28.32–49.70% for aspirin). These findings suggest that S. edule possesses significant anti-inflammatory potential, likely due to the synergistic effects of its polyphenolic and triterpenoid constituents, supporting its traditional medicinal use and indicating its promise as a source of natural anti-inflammatory agents.