Effects of Bioactive Compounds, Phytochemicals and Anti-inflammatory Inhibition of Pluchea indica Powder and Extracts

Abstract

This study investigated the bioactive components, phytochemical contents, anti-inflammatory activity, and enzyme inhibitory activities of dried Pluchea indica (L.) Less. powder and its hot water extract. The research objective was to evaluate their physical attributes, bioactive composition, phytochemical profile, anti-inflammatory potential, and contaminant levels in order to analyze their applicability for functional product development. The dried leaves were processed into powder and underwent hot water extraction. Physical parameters were analyzed, including moisture content, water activity, color, and pH. Bioactive substances were evaluated by assessing total phenolic content (TPC), total flavonoid content (TFC), anthocyanin concentrations, and DPPH radical scavenging activities. The extract displayed significantly reduced values, with certain compounds being undetectable, likely due to the thermal degradation. Phytochemical analysis revealed nine categories of chemicals in the dried powder: alkaloids, anthraquinones, carotenoids, flavonoids, glycosides, tannins, xanthones, triterpenes, and steroids. In contrast, the extract consisted of just alkaloids, xanthones, and steroids. Anti-inflammatory activity was assessed against diclofenac diethyl-ammonium. The desiccated powder exhibited notable inhibitory effect with an IC₅₀ value of 0.41 ± 0.02 mg/mL, however the extract shown no quantifiable activity. The study of microbes and contaminants verified that both forms adhered to the Thai Community Product Standard TIS 480/2547. The findings indicate that dried P. indica powder may be utilized in antioxidant and anti-inflammatory functional meals and dietary supplements.