Antioxidant and Anti Inflammatory Activity of Copper Nanoparticles Synthesized Using Red Tea

Background: Recently, nanoparticles have been playing a pivotal role in modern material development. Nanotechnology has provided great possibilities in various fields of science and technology. The antioxidant characteristics of Aspalathus linearis, also known as rooibos, include antimutagenic, anticarcinogenic, anti-inflammatory, and antiviral capabilities. Aim: To determine the anti-inflammatory and antioxidant activity of copper nanoparticles synthesized using red tea. Materials and Methods: Preparation of the red tea extract, synthesis of copper nanoparticles, preparation of nanoparticles powder and then antioxidant and anti-inflammatory activity of nanoparticles were analysed. Antioxidant activity and anti- inflammatory activity was assessed using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay and inhibition of albumin denaturation assay. The standard used was diclofenac sodium in various concentrations. Results: The formation of copper nanoparticles was indicated by the peak found in the spectroscopy. Copper nanoparticles synthesized using red tea showed highest absorbance at a concentration of 50μl (82%) when it was subjected to DPPH assay to check for its antioxidant property at a wavelength of about 517 nm. Copper nanoparticles synthesized using red tea showed highest absorbance at a concentration of 50μl (92.2%) when it was subjected to inhibition of albumin denaturation assay to analyse for its anti-inflammatory activity at a wavelength of about 660 nm. Conclusion: The present study suggests that red tea mediated copper nanoparticles showed good antioxidant activity and anti-inflammatory activity. It can be concluded that the antioxidant activity of red tea is not as efficient as Diclofenac but it can be more efficient when it’s concentration is raised to safe levels and anti-inflammatory activity of red tea is as efficient as Diclofenac.