A Comparative In Vitro Study on Potential of Anti-Diabetic and Anti-Oxidant Properties in Extracts of Allium Hypsistum, Allium Przewalskanium and Allium Wallichii

Authors: Singh A* and Shrestha DK

DOI: 10.23880/macij-16000179

Volume 7, Issue 2

Abstract

Allium hypsistum, Allium przewalskanium, and Allium wallichii are among the plants which are found at high altitude of Himalayan region. This in-vitro study has been focused on anti-diabetic and antioxidant properties of selected plants taken from Nepal region. Antidiabetic property was determined by in-vitro α- amylase inhibition method. Alcoholic extract of Allium hypsistum showed greatest α-amylase inhibitory action about 80% with an IC50 worth of 1.10 milligram/ ml followed by Allium przewalskanium which showed about 66% inhibition with an IC50 worth of 1.48 milligram/ ml. The antioxidant activities were evaluated using total phenolic content (TPC) and 2, 2-diphenyl -1-picrylhydrazyl (DPPH) radical scavenging assay method. Ethanolic extract of A. hypsistum showed the highest DPPH free radical scavenging property 67% as compared to reference ascorbic acid (75%). Among selected three plants, both TPC and %RSA revealing the antioxidant activities were found to be higher in A. hypsistum followed by A. prsewalskanium and A. wallichii.

Keywords: Allium Hypsistum; Allium Przewalskanium; Allium Wallichii; Anti-diabetic; α-amylase Inhibition; Antioxidant

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