A Comparison between the Phytochemicals of Apple Cider Vinegar and Pineapple Extract and Their Potential as Xanthine Oxidase Inhibitory Agent in Gout Treatment

Ramesh, Thivyah (2021) A Comparison between the Phytochemicals of Apple Cider Vinegar and Pineapple Extract and Their Potential as Xanthine Oxidase Inhibitory Agent in Gout Treatment. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Thivyah Ramesh_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Gout also known as hyperuricemia, is a condition resulting from elevated uric acid level due to the over activity of xanthine oxidase (XO) enzyme. Deposition of urate crystals in joints of ankle and knee during gout causes swelling and inflammation. This research presents a comparison between the phytochemicals of apple cider vinegar and pineapple extract and their potential as xanthine oxidase inhibitory agent in gout treatment. At present, the potential of developing successful natural alternatives for the management of gout is still largely unexplored. Therefore, the objective of this study is to find an alternative natural compound, with high therapeutic property and lower side effects. Phytochemicals in ACV and pineapple enzyme crude extract are quantified by using high-performance liquid chromatography (HPLC) coupled with diode array detection (DAD) whereas XO inhibitory activity are determined using spectrophotometric methods. The phytochemicals present in pineapple extract and ACV are analysed for its ability to substitute existing gout treatments such as allopurinol and febuxostat. Results from phytochemical study showed that pineapple enzyme crude extract contain three main polyphenol which is amino acid and amines, furanones and phenolic compound whereas ACV has phenolic acid, flavan-3-ol and dihydrochalcones. The polyphenols are capable of stabilising the free radicals by preventing the oxidation process and donating hydrogen from phenol’s hydroxyl groups. Reactive oxygen species contributing to the conversion of XO are suppressed by binding of polyphenol to catalytic sites and hydrophobic pockets of XO. The binding alters the conformation of XO enzyme and subsequently prevents the conversion of xanthine to uric acid. In conclusion, identified polyphenols such as phenolic acid quantified in ACV and bromelain are potential anti-inflammatory agent in gout treatment.