In vitro evaluation of antioxidant and antidiabetic activities of Syzygium densiflorum fruits

Abstract

ABSTRACT Objective To provide experimental support for the traditional knowledge of Syzygium densiflorum ( S. densiflorum ) fruits. Methods Powered S. densiflorum dried fruits were subjected to successive extraction with n -hexane, ethyl acetate, and ethanol using a Soxhlet extractor. Further, preliminary phytochemical screening was carried out with a series of tests. In vitro free radical scavenging was evaluated using total antioxidant estimation, 2,2-diphenyl-1-picrylhydrazyl radical, superoxide radical scavenging, and hydroxyl radical scavenging assays. Antidiabetic activity was estimated using α-amylase inhibition assay. Results Preliminary phytochemical estimation confirmed the presence of alkaloids, flavonoids, sterols, terpenoids, anthocyanin, phenols, carbohydrates, fixed oils, and fats in fruits of S. densiflorum . Ethyl acetate and n -hexane extracts showed less free radical scavenging and α-amylase inhibition activity than ethanol extract. IC 50 values of ethanol extracts for 2,2-diphenyl-1-picrylhydrazyl radical, superoxide radical, hydroxyl radical, lipid peroxidation, and α-amylase inhibition assays were found to be 0.01, 0.16, 0.66, 0.46, and 0.46 mg/mL respectively. Conclusions In vitro evaluations confirmed the antioxidant and antidiabetic potential of S. densiflorum fruits. Ethanol extract of S. densiflorum fruits showed higher activity with statistical significance vs. ethyl acetate and n -hexane extracts.