Antioxidant and Antidiabetic Activities of Ethanol Extract of Ficus botryocarpa Miq. Fruit doi.org/10.26538/tjnpr/v6i7.13
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Abstract
Diabetes mellitus (DM) is a major public health concern worldwide. Poorly controlled diabetes can lead to hyperglycemia and serious complications, including macrovascular and microvascular diseases of the kidneys and eyes, and a variety of clinical neuropathies. There is evidence that serious complications are associated with increased generation of free radicals. Inhibition of alpha-amylase activity can be an effective strategy for controlling carbohydrate digestion and reducing postprandial hyperglycemia. This study aimed to investigate the in vitro antioxidant capacity and alpha-amylase inhibitory activity of Ficus botryocarpa fruit ethanol extract (FBFE). Antioxidant potential was determined using a radical scavenging capacity assay (2, 2-diphenyl-1-picrylhydrazyl; DPPH), 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS), and ferric ion reducing power (FRAP) assays. The alpha-amylase inhibitory effect of the extract was investigated using 3,5 dinitrosalicylic (DNS) method. In the DPPH and ABTS assays, FBFE had IC50 values of 54.51±7.20 μg/mL and 5.28±0.30 μg/mL, respectively. In the FRAP assay, FBFE had FRAP value of 1.97±0.12 mM Fe2+/mg dried extract. In the DNS method, the highest inhibitory effect of the extract against alpha-amylase was 97.65±5.27% at 50 μg/mL, with a half maximal inhibitory concentration (IC50) value of 6.22±2.31 μg/mL. Therefore, it can be concluded that the ethanol fruit extract of Ficus botryocarpa demonstrated high antioxidant capacity and alpha-amylase inhibitory activity. This finding may justify its traditional use in the treatment of diabetes mellitus.
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