Assessment of the Antioxidative Properties of Hyphaene Thebaica Fruit and Its Comparative Inhibitory Activities with Butylhydroxylanisole on Α-Amylase and Α-Glucosidase Enzymes

Abstract

1.1. Aim: To assess the antioxidant capacity of Hyphaene thebaicaand investigate its interaction with enzymes linked with type -2-diabetes (α-amylase and α-glucosidase) in comparison with a purified antioxidant compound, Butylhydroxylanisole (BHA). 1.2. Methods:One gram (1g) of the sample was weighed into 20mL of distilled water and was left for 24 hours, for the aqueous preparation. The phenolic contents (total phenol and total flavonoid), ABTS• (2,2_-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and 1,1-diphenyl-2-picrylhydrazyl (DPPH), scavenging activity was also studied. The ability of the aqueous hyphaene thebaicafruit (AHTF) extract and BHA, to inhibit diabetes enzymes in rat pancreas in vitro were investigated. Furthermore, the major phytochemical present in AHTF were also identified. 1.3. Results:The result showed that AHTF extract had some antioxidant capacity, it had a higher α-amylase enzyme inhibitory activity than that of BHA. But BHA exhibited the higher potentials. 1.4. Conclusion:This may signify that the antidiabetic potential of hyphaene thebaica, is a synergy of both the antioxidant capacity and free radical scavenging activities, linked with the added phytochemicals present, especially flavonoids and alkaloids, which where both present. Though BHA has a more favourable result than the natural, cheap, available hyphaene thebaicathe fruit can be useful as nutraceutical or active agent in the formulation of herbal drugs.