In vitro inhibitory potentials of ethanolic extract of Moringa oleifera flower against enzymes activities linked to diabetes

Introduction: Diabetes mellitus (DM) has been recognized as the seventh leading cause of global mortality; however, researchers seek alternative means to manage the menace. The current study sought to investigate antioxidant potentials, α-amylase, and α-glucosidase inhibitory activities of ethanolic extract of Moringa oleifera flower in vitro. Methods: Antioxidant properties of the extract were appraised by assessing its inhibition against ۱,۱-diphenyl-۲-picrylhydrazyl (DPPH), hydroxyl (OH•), and hydrogen peroxide (H۲O۲) free radicals, as well as ferric reducing antioxidant power (FRAP), the antidiabetic activity was evaluated by α-amylase and α-glucosidase inhibition.Results: In this study, ethanolic extract of M. oleifera flower demonstrated a significant (P < ۰.۰۵) inhibition against DPPH free radical (۴۳.۵۷–۸۳.۵۶%) in a concentration-dependent manner, while FRAP (۱۰۱.۷۶ ± ۱.۶۳ mg/۱۰۰ g), OH• scavenging ability (۷۱.۶۲ ± ۰.۹۵ mg/۱۰۰ g), and H۲O۲ free radical scavenging capacity (۱۵.۳۳ ± ۱.۲۰ mg/۱۰۰ g) were also observed. In the same manner, ethanolic extract of M. oleifera flower revealed a significant (P < ۰.۰۵) inhibition against α-amylase (IC۵۰= ۳۷.۶۳ mg/mL) and α-glucosidase activities (IC۵۰= ۳۸.۳۰ mg/mL) in the presence of their respective substrates in a concentration-dependent manner in comparison with acarbose. Conclusion: Ethanoic extract of M. oleifera flower could be useful as an alternative phytotherapy in the management of DM, having shown a strong antioxidative capacity and substantial inhibition against the activities of key enzymes involved in carbohydrate hydrolysis in vitro.