Abstract

EVALUATION OF IN-VITRO ANTI-COAGULANT ACTIVITY OF FRUIT EXTRACT OF MANILKARA ZAPOTA

Mohamed Fiaz A.*, Anand Babu K.

ABSTRACT

Coagulation refers to hemostatis mechanism where the blood changes from liquid state to gel, forming a clot to cease a bleeding. In some cases it forms a abnormal clot & coagulate excessively, that can lead to serious conditions like stroke, heart attack and deep vein thrombosis. The level of study is planned to evaluate the in-vitro anti- coagulant activity of a fruit Manilkara zapota. The fresh fruit pulp of Manilkara zapota is collected, dried and extracted by maceration extraction technique followed by phytochemical screening. The Phytochemical scrrening of fruit extract shows the presence of flavonoids, terpenoids, tannins, glycosides, quionenes and saponins. The anti-coagulant activity of sapodilla extract is evaluated by using blood plasma of a healthy poultry bird. The clotting time is assessed by the Prothrombin time assay method. Increasing concentrations of the plant extract resulted in a dose-dependent inhibition of clot formation, with concentrations like 50, 100, 150 μl which significantly (p<0.05*, p<0.01**, p<0.001***) prolonging Prothrombin Time respectively. The study concluded that sapodilla extract shows better efficacy for anti-coagulant activity in a dose dependent manner.

Keywords: Phytopharmacology, Manilkara zapota, Anti-coagulant activity, Prothrombin time.