Chemical composition, in vitro antioxidant and antidiabetic potentials of ethanolic extract of Syzygium aromaticum bud

Abstract

Syzygium aromaticum bud is a functional food possessing a broad spectrum of biological activities attributable to its chemical compounds found within the plant. The aim of this paper was to conduct an investigation on chemical composition, in vitro antidiabetic and antioxidant potentials of ethanolic extract of Syzygium aromaticum bud. Gas chromatography-mass spectrometry (GC–MS) analysis was carried out to ascertain bioactive components of extract and antioxidant potentials were assayed via 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS*) radicals scavenging activities and antidiabetic potential were investigated via two inhibitory enzymes such as α-amylase and α-glucosidase using spectrophotometer. This present study revealed percentage yield extract of 19.83%. In total, 6 components were identified and quantified such as 3-Ally-6-methoxyphenol (26.52%) which was the major compound followed by eugenol (22.44%) and p –amidino benzamide (20.40%). It was shown that the extract has IC50 value of 72.42 μg/ml for DPPH and 35.26 μg/ml for ABTS* radicals scavenging activity which has a strong antioxidant and was able to compete with standard drug (vitamin c) with IC50 value of 25.34 μg/ml. The extract inhibited in a dose-dependent pattern. Notwithstanding, α-glucosidase (IC50= 20.81 μg/ml) showed higher inhibitory activity than α-amylase (IC50= 255.76 μg/ml) and this study revealed that Syzygium aromaticum bud contain eugenol which exhibited an antioxidant and antidiabetic potentials.