INFLUENCE OF MORINGA (Moringa oleifera) LEAF AND SEED EXTRACTS ON α-AMYLASE AND α-GLUCOSIDASE INHIBITORY PROPERTIES OF ACARBOSE

Abstract

Plant-based foods have been used in traditional health systems to treat Diabetes mellitus, more importantly as combine therapy with acarbose; an antidiabetic drug that acts by inhibiting α-amylase and α-glucosidase. In this study, moringa leaf and seed extracts and acarbose were investigated for their inhibition on α-glucosidase and α-amylase in vitro. The phenolic composition of the Moringa leaf and seed were carried out using high performance liquid chromatography coupled to diode array detector (HPLC-DAD). The samples and the combination were prepared. Antioxidant (radicals such as 1,1 – diphenyl – 2. Picrylhydrazyl (DPPH), 2,2-azino-bis- (3-ethyl benthia zolic-6-sulphonic acid (ABTS), hydroxyl (OH) scavenging and Fe2+ chelating abilities, reducing power, and inhibition of Fe2+ induce lipid peroxidation) were determined. Furthermore, the effects of the extracts, acarbose and their combinations on α-amylase and α-glucosidase activities were determined in vitro. The results revealed that Moringa leaf extract had the highest phenolic and flavonoids composition, antioxidant properties and highest inhibitory effects on α- amylase and α glucosidase activity. The combination ratio of 25% Acarbose and 75 % of Moringa leaf extract had the highest antioxidant properties and inhibitory effects on α-amylase and α-glucosidase activities. These could be attributed to the higher phenolic constituents such as chlorogenic acids, quercetin, caffeic acid and catechins present in the Moringa leaf extracts. Hence, the combinations with Moringa leaf had higher influence on α-amylase and α-glucosidase inhibitory properties which could exhibit comparative advantage in the reduction of side effects known with acarbose drug.