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

ABSTRACTObjectiveTo provide experimental support for the traditional knowledge of Syzygium densiflorum (S. densiflorum) fruits.MethodsPowered 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.ResultsPreliminary 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. IC50 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.ConclusionsIn 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.