In Vitro Analysis of Anti-Diabetic Activity in Catharanthus roseus Root Extract with Piperine as a Bio-Enhancer

Abstract

Catharunthus roseus is a traditional plant which is more common in subtropical gardens through the year. The present study evaluated the anti-diabetic activity of the extract of Catharanthus roseus roots with Piperine as a bio-enhancer. Alarming rise in the incidence of Diabetes mellitus has become a major concern around the globe. Various studies have been conducted by the researchers in the past on the anti-diabetic activity of Catharanthus roseus. But the obtained result was not up to par. So we opted for a bio-enhancer. In vitro test analysis has been carried out in this study. The phytochemical analysis was performed to check the presence of major alkaloids in the methanolic crude extract of Catharanthus roseus and Chloroformic crude extract of Piper nigrum. α- amylase inhibition assay was conducted to reveal the anti-diabetic activity of the crude extracts of Catharanthus roseus, Piper nigrum and the combined extract. α –amylase inhibition assay was conducted to analyse the anti-diabetic activity. In the combined crude extract, DPPH assay and Fe3+ reducing power assay were performed to analyse the anti-oxidant property. Anti-bacterial assay was also performed in the combination crude extract using Agar well diffusion method. The combination crude extract is a potential source of anti-inflammatory agents. Thin Layer Chromatography is a separation technique which confirmed the presence of the required phytochemicals in the crude extract. Thus, we concluded that the anti-diabetic activity of Catharanthus roseus could be enhanced with Piperine to a greater extent.