Anti-inflammatory property of anthocyanin from black rice oryza punctata linnie. (Poaceae) 'Calatrava' using chorioallantoic membrane (CAM) assay in duck eggs

Date of Completion


Document Type


Degree Name

Bachelor of Science in Pharmacy


Anthocyanins, chorioallantoic membrane assay, Anti-inflammatory


The sample was obtained by macerating black rice in acidified ethanol and was then dried using a rotary evaporator. The extract was then subjected to column chromatography using Amberlite XAD7 to obtain fractions. Collected colored fractions that tested positive for NAOH identification test for anthocyanin was characterized using thin-layer chromatography. For the determination of anthocyanin concentration to be used in the bioassay, brine shrimp lethality assay was performed. The concentration optimized from the brine shrimp assay was then used in chorioallantoic membrane assay of duck eggs in comparison with hydrocortisone IV. Filter paper discs was then inserted onto the membrane of the duck egg. The study concluded that anthocyanin from black rice cultivar 'Calatrava' has an extraction yield of 4%. The anthocyanin from black rice showed anti-inflammatory effect by producing less granulation tissue compared to hydrocortisone. The results in percent activity of anthocynanin group indicates that its anti-inflammatory activity was comparable to the activity of hydrocortisone.

First Advisor

Leigh Don T. Villanueva

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