ANTIDIABETIC AND ANTIOXIDANT ACTIVITY OF LEAVES OF ALPINIA PURPURATA BY ALPHA AMYLASE AND ALPHA GLUCOSIDASE ASSAY METHOD

Abstract

Diabetes mellitus (DM) is a kind of disorders distinguished by high levels of blood glucose arising from lacks in insulin secretion, insulin function, or both. The symptoms of diabetes mellitus regard long-term damage, dysfunction and failure of various organs. Therefore alternative treatments are of high interest means by using medicinal plants or phytotherapy. The present study performed to qualitative and quantitative analysis of bioactive compound from the leaves of Alpinia purpurata and antimicrobial activity of Alpinia purpurata leaves by disc diffusion assay method. The antidiabetic and antioxidant activity of leaves of Alpinia purpurata were done by alpha amylase and alpha glucosidase assay method. The methanolic extract was also explored for its antioxidant activities by using free radical 1, 1-diphenyl-2-picryl hydrazyl (DPPH) scavenging method. The study revealed that the different concentration of plant extracts exhibit potent radical scavenging activity by using DPPH as substrate. The leaves of Alpinia purpurata showed significant α-amylase (74%) and α-glucosidase (78%) inhibitory activities at the concentration 100 µg/ml severally and well analyzed with standard acarbose drug. Therefore, it is recommended that the methanolic extract of leaves of Alpinia purpurata is a potential source for natural antidiabetic and antioxidant compounds and could have potential use in the management of diabetes mellitus.
Key words: Alpinia purpurata leaves, Alpha amylase inhibitory activity, Alpha glucosidase inhibitory activity, Antioxidant activities, Antimicrobial activity.