Background
Methods
Collection of plant and extraction
Phytochemical analysis
Qualitative and quantitative phytochemical analysis
UV-Vis spectral analysis
FT-IR study
Pharmacological study
In vitro carbohydrate metabolizing enzyme inhibition assay
In vitro antioxidant assay
Cytotoxicity assay
Maintenance of Cancer cell line
Assessment of cell morphology
Determination of cytotoxicity by MTT assay
Antimicrobial study
Statistical analysis
Results and discussion
Phytochemical analysis
Sample | Steroids | Saponins | Phenols | Terpenoids | Flavonoids | Tannins |
---|---|---|---|---|---|---|
EB |
+
|
+
|
+
|
+
|
+
|
+
|
EL |
+
|
–
|
+
|
–
|
+
|
+
|
Sample | Polyphenolic content (mg/g of GAE) | Flavonoids content (mg/g of QAE) | Condensed tannins content (mg/g of GAE) |
---|---|---|---|
EB | 48.22 ± 0.51 | 0.051 ± 0.002 | 36 ± 1.11 |
EL | 29.84 ± 1.2 | 0.012 ± 0.002 | 9.61 ± 0.15 |
Wave number (cm− 1) | Assigned functional group |
---|---|
539 | torsion and ring torsion of phenyl |
600-900 | -CH out of plane bending vibrations |
1053 | C-OH |
1233, 1239, 1323, 1338, 1377 | C-O stretching vibrations |
1401 | –OH bending vibrations |
1630 | =C–H stretching vibrations |
1697, 1728 | –C=O stretching vibrations |
2867, 2941, 2944 | Asymmetric –CH2–, symmetric –CH3 and –CH2– stretching vibrations |
3455, 3516 | Stretching vibration of bonded and non-bonded –O–H groups |
Carbohydrate metabolizing enzyme inhibition study
Sample | Concentration (mg/ml) | α-Amylase inhibition | α-Glucosidase inhibition | ||
---|---|---|---|---|---|
% of inhibition | IC50(mg/ml) | % of inhibition | IC50(mg/ml) | ||
EB | 0.1 | 31.0 ± 2.71 | 0.66 | 25.24 ± 1.09 | 0.71 |
0.5 | 48.14 ± 3 | 41.34 ± 1.09 | |||
1.0 | 63.57 ± 7 | 64.02 ± 2.07 | |||
EL | 0.1 | 68.2 ± 0.01 | 0.29 | 31.8 ± 0.01 | 1.19 |
0.5 | 75 ± 0.01 | 36.6 | |||
1.0 | 81.7 ± 0.01 | 39.9 ± 0.01 | |||
Acarbose | 0.15 | 0.11 |
Sample | Concentration (μg/ml) | DPPH scavenging | ABTS scavenging | Superoxide scavenging | |||
---|---|---|---|---|---|---|---|
% of scavenging | IC50 (μg/ml) | % of scavenging | IC50 (μg/ml) | % of scavenging | IC50 (μg/ml) | ||
EB | 50 | 26.94 ± 2.22 | 112 | 35.89 ± 2.13 | 114 | 34.55 ± 0.47 | 82 |
100 | 49.81 ± 1.25 | 49.33 ± 1.15 | 64.02 ± 1.49 | ||||
150 | 61.75 ± 2.08 | 56.96 ± 1.63 | 85.6 ± 0.95 | ||||
EL | 50 | 25.1 ± 0.42 | 200 | 88.91 ± 0.34 | 41.9 | 8.88 ± 0.0.74 | 207.6 |
100 | 29.36 ± 2.05 | 92.49 ± 0.34 | 15.16 ± 1.04 | ||||
150 | 33.69 ± 2.52 | 93.94 ± 0.68 | 40.47 ± 0.96 | ||||
Standard | 47.5 | 76.5 | 83 |
Antioxidant activity
Cytotoxicity activity
Extracts | IC50 values (mg/ml) | ||
---|---|---|---|
24 h | 48 h | 72 h | |
EB | 3.0 ± 0.04 | 2.9 ± 0.01 | 2.4 ± 0.13 |
EL | 3.91 ± 0.33 | 3.27 ± 0.16 | 2.8 ± 0.10 |
Antimicrobial activity
Microorganisms
| EB | EL | Tetracycline | |||
---|---|---|---|---|---|---|
Zone of inhibition (in mm) | MIC (μg/ml) | Zone of inhibition (in mm) | MIC (μg/ml) | Zone of inhibition (in mm) | MIC (μg/ml) | |
B. subtilis
| 16.5 ± 0.5 | 200 | 20.5 ± 0.5 | 200 | 28.5 ± 0.5 | 25 |
E.coli
| 16.5 ± 0.5 | 200 | 15.2 ± 0.7 | 200 | 25.5 ± 0.5 | 50 |
P. aeruginosa
| 25.6 ± 0.7 | 100 | 22.8 ± 0.3 | 100 | 30.5 ± 0.5 | 25 |
S. aureus
| 14.5 ± 0.5 | 200 | – | – | 25.5 ± 0.5 | 50 |
C.albicans
| 25.5 ± 0.5 | 100 | 23.8 ± 0.7 | 200 | 30.5 ± 0.5 | 25 |
C. krushi
| 25.5 ± 0.5 | 100 | 25 ± 0.5 | 100 | 31.8 ± 0.7 | 25 |