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ANALESRANFwww.analesranf.com329 An. R. Acad. Farm.Vol. 90. n%u00ba 3 (2024) %u00b7 pp. 329-338ART%u00cdCULO DE INVESTIGACI%u00d3NEvaluation of the anti-inflammatory activity of gels with ethanolic extract of baccharis macrantha (Chilco)Evaluacion de la actividad antiinflamatoria de geles con extractoetan%u00f3lico de baccharis macrantha (Chilco)Gabriela Fernanda Castelo-Guevara1, Gisella Abigail Paredes-Iza2, Alejandro Patricio Gal%u00e1rraga-Mac%u00edas3, Mirian Fernanda Auqui-Guam%u00e1n4 y Eliana Patricia Solis-Aucancela51Master's student at the University of Cadiz, Spain; 2Priority care group center, Orellana, Ecuador; 3Departamentof technosurveilance of the Enrique Garc%u00e9s Hospital, Quito, Ecuador; 4Graduate of Escuela Superior Polytechnicde Chimborazo; 5BIO %u2013 LABSEG Clinical and Microbiology Laboratorye-mail: gabya.1008@outlook.comRecibido el 30 de julio de 2024; aceptado el 11 de septiembre de 2024Disponible en Internet el 1 de octubre de 2024 RESUMENEn la presente investigaci%u00f3n se evalu%u00f3 la actividad antiinflamatoria de geles con extracto etan%u00f3lico de baccharis macrantha recolectada en la comunidad Llucud alto, provincia de Chimborazo, Ecuador. Se utiliz%u00f3 el m%u00e9todo de maceraci%u00f3n para la obtenci%u00f3n del extracto etan%u00f3lico, ejecutando con el mismo el tamizaje fitoqu%u00edmico y determinando los metabolitos secundarios que produjeron la propiedad antiinflamatoria, por consiguiente, se obtuvo el extracto concentrado por medio del liofilizador que fue utilizado para la elaboraci%u00f3n de los geles a 10%, 15%, y 18,75%, a los cuales se realiz%u00f3 el control de calidad, determinando caracter%u00edsticas fisicoqu%u00edmicas y control microbiol%u00f3gico. La determinaci%u00f3n antiinflamatoria se evalu%u00f3 por medio de la medici%u00f3n del edema plantar inducido con carragenina al 0,5% en 36 ratones machos, separados en 6 grupos de 6 ratones, dondePALABRAS CLAVEbaccharis macranthaInflamaci%u00f3nGelExtracto etan%u00f3licoAntiinflamatorioEdema plantar porcarrageninaABSTRACTIn the present research, the anti-inflammatory activity of gels with ethanolic extract of baccharis macrantha collected in the community of Llucud Alto, Chimborazo Province, Ecuador was evaluated. The maceration method was used to obtain the ethanolic extract, executing the phytochemical screening with it and determining the secondary metabolites that produced the anti-inflammatory property. Consequently, the concentrated extract was obtained through the lyophilizer, which was used for the preparation of the gels at 10%, 15%, and 18.75%, to which quality control was performed, determining physicochemical characteristics and microbiological control. The anti-inflammatory determination was evaluated by measuring the plantar edema induced with 0.5%carrageenan in 36 male mice, separated into 6 groups of 6 mice, where they were then treated with positive groups (1% diclofenac and 5.5% naproxen) and the prepared gels, making measurements every hour for 6 hours. For the statistical analysis, the ANOVA test of the Minitab program was used, in which a significant difference was identified among the 6 groups. Therefore, due to this difference, the Tukey test was used, resulting in the 18.75% gels and 5.5% naproxen having a difference with the other groups, having greater anti-inflammatory power. It is concluded that certain secondary metabolites of the leaves of baccharis macrantha are responsible for the antiinflammatory property of the prepared gels, with the 18.75% gel having a high antiinflammatory power.DOI:https://doi.org/10.53519/analesranf.ISSN: 1697-4271 E-ISSN: 1697-428X/Derechos Reservados %u00a9 2024 Real Academia Nacional de Farmacia. Este es un art%u00edculo de acceso abierto A N A L E S D E L AR E A L A C A D E M I AN A C I O N A L D E F A R M A C I AKEYWORDS baccharis macranthaInflammationGelEthanolic extractAnti-inflammatoryCarrageenan-inducedplantar edema