Phytogenic compounds from avocado ( L.) extracts; antioxidant activity, amylase inhibitory activity, therapeutic potential of type 2 diabetes.

Journal: Saudi journal of biological sciences
Published Date: Nov 24, 2021

Abstract

Diabetes is a worldwide public health disease. Currently, the most effective way to treat diabetes is to mitigate postprandial hyperglycemia by inhibiting carbohydrate hydrolysis enzymes in the digestive system. Plant extracts are rich in bioactive compounds, which can be used in diabetes treatment. This study aims to evaluate the polyphenols content in ethanolic extracts of avocado fruit and leaves ( Mill.). Additionally, their antioxidant activity using DPPH, while the inhibition ability of α-amylase was examined by reacting different amounts of the extracts with α-amylase compared to acarbose as standard inhibitor. The active compounds were detected in the extracts by LC/MS. The obtained results showed that the leaf extract recorded a significant content of total phenolic compounds compared to the fruit extract (178.95 and 145.7 mg GAE /g dry weight, respectively). The total flavonoid values ​​ranged from 32.5 to 70.08 mg QE/g dry weight of fruit and leaves extracts, respectively. Twenty-six phytogenic compounds were detected in leaf and fruit extract by LC/MS. These compounds belong to fatty acids, sterols, triterpenes, phenolic acids, and flavonoids. The antioxidant activity of the extracts is due to the exist of phytogenic compounds, i.e., polyphenols and flavonoids. The antioxidant activity increased in a concentration dependant manner. Avocado fruit extract (1000 µg/mL) scavenged 95% of DPPḢ while leaf extract rummaged 91.03% of free radicals compared with Vit C and BHT. Additionally, higher α-amylase inhibitory activity was observed in fruit extract than the leaf extract, where the fruit and leaf extract (1000 μg/ml) inhibited the enzyme by 92.13% and 88.95%, respectively. The obtained results showed that the ethanolic extracts of avocado could have a significant impact on human health due to their high content of polyphenols.

Authors

  • Akwam M Abd Elkader
    Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Salah Labib
    Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Taha F Taha
    Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Fayez Althobaiti
    Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia.
  • Adil Aldhahrani
    Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif 21995, Saudi Arabia.
  • Heba M Salem
    Department of Poultry Diseases, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.
  • Ahmed Saad
    Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Faten M Ibrahim
    Medicinal and Aromatic Plants Research Dept., National Research Center, 33 El Bohouth St., Dokki, Giza P.O.12622, Egypt.

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