IN-VITRO ALPHA AMYLASE INHIBITORY AND ANTI-OXIDANT ACTIVITIES OF ETHANOLIC LEAF EXTRACT OF CROTON BONPLANDIANUM
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Objective: The objective of the study was to evaluate the α-amylase inhibitory activity against porcine pancreatic amylase (PPA) and antioxidant potential of ethanolic leaf extract of C.bonplandianum in- vitro.
Materials and Methods: The leaf extract was prepared with ethanol, filtered, distilled and stored at -20°C. Preliminary phytochemical screening and quantitative estimation of phenols, flavonoids, tannins and total antioxidant capacity along with free radical scavenging activity (DPPH) was carried out. Different concentrations (10,20,40,60,80,100µg/ml) of the extract was subjected to α-amylase inhibitory activity using soluble starch as substrate and the IC 50 value was calculated. Compounds responsible for these activities were identified by GC-MS with the inbuilt libraries (NIST - 11).
Results: Phytochemical screening revealed the presence of phytoconstituents like phenols, flavonoids, alkaloids, saponins, terpenoids, etc. Presence of polyphenols (41.26±0.39 µg/ml), flavonoids (7.53±0.31 µg/ml) and tannins (46.75±0.14 µg/ml) exhibit good free radical scavenging activity (IC50 -170.3±0.30 μg/ml) using DPPH as substrate and total anti-oxidant was found to be 214 ±0.20 μg/ml. The ethanol extract exhibited significant α-amylase inhibitory activity with an IC 50 value of 17.22 ± 0.05 when compared with acarbose (IC 50 value 2.65 ± 0.03) (p<0.001, n=3).
Conclusion: The ethanol extract exhibit potent α-amylase inhibitory activity which could be attributed to the presence of bioactive constituents like alkaloids, tannins, phenols, saponins, steroids and flavonoids. Thus, it could be concluded that the probable mechanism of action of the extract is due to their inhibitory action on PPA, thereby reducing the rate of starch hydrolysis leading to lowered glucose levels.Â
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