PJB-2018-200
Phytochemical and antidiabetic evaluation of Calligonum Polygonoides
Nila Sher
Abstract
This study designed to evaluate the in-vitro antidiabetic activity and to estimate the existence of phytochemicals in Calligonum Polygonoides extract. For antidiabetic activity α-amylase and β-glucosidase in-vitro inhibition tests were used. Phytochemicals analysis indicated the presence of saponins, tannins, flavonoids, steroids, alkaloids and quinones. The total phenolic contents in the methanolic extract was 6.055 mg gallic acid equivalent (GAE) /g in the plant extract and the total flavonoid content of the plant was 5.706 mg rutin equivalent (RUE)/g in the plant extract calculated using the standard curve equation, y = 0.1435x +0.0511and R² = 0.9787 and y = 0.161x + 0.0572 and R² = 0.9987 respectively. The total alkaloids contents were 2.88% in 5 mg mL-1, total tannins contents were 2.862 nm in 500 mg/50mL and total Saponins contents were 0.044% in 50 mg mL-1 of the plant extract. Different concentrations (200-1000 µg mL-1) of C. polygonoide were used to evaluate in-vitro α-amylase and β-glucosidase inhibitory activity. Among all concentrations highest percentage inhibition 70% was observed at 1000 µg mL-1 of the plant extract while the standard antidiabetic drug tagipmet exhibited 80% inhibition at1000 µg mL-1 against α-amylase respectively. C. polygonoides extract at concentration of 610 μg mL-1 showed 50% inhibitory concentration (IC50) while tagipmet showed 50% inhibitory concentration (IC50) at 424 μg mL-1 of α-amylase respectively. Similarly C. polygonoides extract showed 65% inhibition and tagipmet exhibited 75% inhibition at1000 µg mL-1 against β-glucosidase respectively. C. polygonoides extract at concentration of 640 µg mL-1 while tagipmet at 470 µg mL-1 showed 50% inhibitory concentration (IC50) of β-glucosidase. Results of the current study scientifically validate the inhibitory capacity of C. polygonoids against α-amylase and β-glucosidase and may serve potential source of alkaloids, steroids, saponins, quinones, polyphenolic, flavonoids and tannins.
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