# White Teff Flour Ethanolic Extract: Phytochemical Profile, Antioxidant and Anti-Inflammatory Activity

## TL;DR

White teff flour extract shows antioxidant and anti-inflammatory effects, suggesting it could be developed as a health-promoting food supplement.

## Contribution

The study provides a detailed phytochemical profile and demonstrates the anti-inflammatory potential of white teff flour extract in an animal model.

## Key findings

- The extract is rich in flavone derivatives like apigenin- and luteolin-glycosides.
- It significantly reduced oxidative stress and inflammatory markers in an acute inflammation rat model.
- Prophylactic use of the extract was more effective than therapeutic use in reducing inflammation.

## Abstract

Teff (Eragrostis tef) is a gluten-free cereal increasingly promoted as a functional food, yet the bioactive profile and mechanistic evidence of some varieties remain limited. This study characterized an ethanolic extract of white teff flour and evaluated its antioxidant and anti-inflammatory potential in vitro and in a rat model of acute inflammation. White teff flour was extracted by cold repercolation (1 g/mL; 70% ethanol). Total polyphenols and flavonoids were quantified spectrophotometrically, and phenolics were profiled by HPLC-DAD-ESI-MS. Antioxidant activity was assessed using DPPH, FRAP, H2O2 scavenging, and NO scavenging assays. In vivo, acute inflammation was induced with intramuscular turpentine in Wistar rats, testing teff extract therapeutically (post-induction) and prophylactically (10-day pretreatment), with diclofenac and Trolox as comparators. Serum oxidative stress biomarkers (TOS, TAC, OSI, AOPP, MDA, NOx, 3-NT, thiols) and inflammatory mediators (NFκB-p65, IL-1β, IL-18, caspase-1, IL-10) were measured. The extract showed low total polyphenols (0.044 ± 0.002 mg GAE/g d.w.) and higher flavonoids (11.83 ± 1.10 mg QE/100 g d.w.). Eighteen phenolics were identified (total 398.30 ± 1.48 μg/mL), dominated by flavone derivatives (notably apigenin- and luteolin-glycosides), while phenolic acids accounted for ~33.21%. In vitro antioxidant capacity was robust (DPPH 286.17 ± 11.52 μg TE/g d.w.; FRAP 263.17 ± 20.09 μg TE/g d.w.; H2O2 214.12 ± 18.22 mg TE/g d.w.; NO 300.77 ± 28.71 mg QE/g d.w.). In vivo, turpentine provoked marked oxidative stress and inflammatory activation; teff, particularly at the highest concentration and in prophylaxis, reduced nitro-oxidative damage markers (AOPP, MDA, NOx, 3-NT) and lowered NFκB-p65, IL-1β, IL-18, and caspase-1, while IL-10 was not significantly altered. White teff flour ethanolic extract contains a flavone-rich phenolic profile and exerts measurable antioxidant and anti-inflammatory effects in an acute inflammation model, supporting its potential development as a nutraceutical candidate.