Chemical composition, antioxidant, anticholinesterase, and alpha-glucosidase activity of Stevia rebaudiana Bertoni extracts cultivated in Algeria

Abstract

Stevia rebaudiana Bertoni is an endemic species to Paraguay famous for its sweetening power and therapeutic potential for various diseases such as diabetes. The present work evaluates the chemical composition and antioxidant, anticholinesterase, and α-glucosidase activities of S. rebaudiana. The essential oil (EO) of dry Stevia leaves was analyzed by GC/MS and detected the presence of 33 components. Caryophyllene oxide (24.28%), spathulenol (12.31%) and nerolidol (11.8%), and manool oxide (7.36%) were identified as the major ones. The antioxidant activity was evaluated by four complementary methods: DPPH (2,2 diphenylpicrylhydrazyl, ABTS (2, 2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid) free radicals scavenging, Cupric reducing antioxidant capacity (CUPRAC), and reducing power. The crude methanolic extract and its fractions showed a variable antioxidant activity and strongly correlated with the content of quantified bioactive compounds. The ethyl acetate fraction showed a very high antioxidant activity close to the tested standards, while EO was active only in the CUPRAC assy. The petrol ether and chloroform fractions showed the best butyrylcholinesterase (BChE) inhibitory activity with IC50 values: 123.7 ± 1.78 and 170.1 ± 0.78 μg/mL, respectively. On the other hand, EO and chloroform revealed a moderate inhibitory activity against acetylcholinesterase (AChE). The in vitro inhibitory effect of the extracts on α-glucosidase indicated that EO effectively inhibited the enzyme with an IC50: 74.9 ± 6.4 µg/mL, better than the standard acarbose. The EO of Stevia has a significant anti-diabetic potential.