Anti-gout, Anti-inflammatory and Antioxidant Potential of Onion Juice Powder – An In vitro Approach

Medicinal plants have been widely studied over the years, focusing majorly on their active phytochemical constituents and their inherent properties which contribute to the desirable pharmacological benefits. Onion is a culinary medicinal plant rich in phytochemical constituents. The aim of the study was to evaluate the anti-inflammatory and antioxidant activity of onion juice powder. Antigout potential was assessed using xanthine oxidase inhibitory activity. In vitro anti-inflammatory activity of onion juice powder was carried out using HRBC membrane stabilization method and Protein denaturation Inhibitory assay. The antioxidant activity was evaluated by DPPH assay as well as Nitric oxide inhibitory assay. Here the standard used was Vitamin C. One way ANOVA was used in the statistical analysis, and Duncan’s multiple range test was used to determine the significance of each individual change between the groups. Significance was assessed in Duncan’s test at the p<0.05 level. The Xanthine oxidase inhibitory effect of onion juice powder was dose dependent as the concentration increased the xanthine oxidase inhibitory effect also increased. The onion juice powder also showed a dose dependent anti-inflammatory activity by inhibiting albumin denaturation in the study. The percentage of hemolysis decreased with increased concentration of the onion juice extract showing its excellent anti-inflammatory effect in this model. The juice powder extract also showed good antioxidant activity in the concentration range used for the study. The results of the study showed that this culinary plant has good antigout, anti-inflammatory and antioxidant property and can be included in the regular diet as a home remedy to support its traditional use.