COMPARATIVE ASSESSMENT OF THE ANTIOXIDANTS AND ANTIDIABETICS POTENTIAL OF THE VARIOUS EXTRACT AND FRACTIONS OF MARKHAMIA TOMENTOSA

ABSTRACT Markhamia tomentosa has been traditionally valued for its medicinal properties, including its antioxidant and anti-diabetic potentials. Oxidative stress, driven by an imbalance between reactive oxygen species (ROS) and the body’s antioxidant defenses, plays a significant role in the progression of chronic diseases like diabetes mellitus. Antioxidants and inhibitors of key enzymes such as alpha-amylase and alpha-glucosidase are crucial in managing diabetes and mitigating its complications. This study evaluates the comparative antioxidant and antidiabetic efficacy of different extract and fractions of Markhamia tomentosa. With the increasing global prevalence of diabetes and the health risks associated with long term use of synthetic antioxidants, there is a growing need for natural alternatives. Markhamia tomentosa presents a potential source for such therapies, but its specific antioxidant and anti-diabetic capacities need thorough investigation. By assessing various extract fractions, this study seeks to identify the most bioactive fraction, contributing to the exploration of natural plant based interventions for oxidative stress and diabetes management. Fresh leaves of Markhamia tomentosa were washed with methanol to remove impurities before undergoing Soxhlet extraction (SE). Various extracts, including methanol, ethyl acetate, chloroform, and n-hexane, were prepared using Liquid-Liquid Chromatography. Total flavonoid content was determined using Quercetin equivalents (QE), and antioxidant activities were assessed through 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging, hydroxyl radical scavenging, and inhibition of lipid peroxidation. Antidiabetic potentials were evaluated by measuring the inhibition of alpha-amylase and alpha-glucosidase. The results of the study revealed that the methanol extract (ME) and its fractions exhibited significant antioxidant activity, with total flavonoid content increasing in a concentration dependent manner. Specifically, ME showed a maximum flavonoid content of 0.976 mg/g QE at 350 µg/ml, while EA, CL and NH demonstrated maximum flavonoid contents of 0.385 mg/g QE at 350 µg/ml, 0.333 mg/g QE at 350 µg/ml and 0.145 mg/g QE at 350 µg/ml respectively. Furthermore, the percentage DPPH and hydroxyl radical scavenging activities of the extracts and fractions were found to be optimal at 50 µg/ml with ME exhibiting 80.40% and 79.61% scavenging activity. EA showing 89.53% and 61.48% scavenging activity, CL demonstrating 73.36% and 71.37% scavenging activity and NH displaying 61.44% and 91.25% scavenging activity.