Antidiabetic and antioxidant potency evaluation of different fractions obtained from Cucumis prophetarum fruit

Figures & data

Figure 1. Schematic diagram of fractionation of aqueous extract of C. prophetarum fruits.

Figure 2. Antidiabetic activity of crude extract and its fractions from C. prophetarum as determined by α-amylase inhibition assay (A) and α-glucosidase inhibition assay (B).

Table 1. Antidiabetic activity of CE and its fractions of C. prophetarum as determined by α-amylase and α-glucosidase inhibition assay.

Sample	IC50/α-amylase (µg/mL)	IC50/α-glucosidase (µg/mL)
CE	85.17 ± 1.4*	132.28 ± 5.52*
F1	20.66 ± 1.41**	59.91 ± 0.54*
F2	715.27 ± 6.37***	410.31 ± 5.73***
F3	542.88 ± 2.57***	336.14 ± 0.06***
F4	95.71 ± 0.69*	78.03 ± 1.97*
Acarbose	32.98 ± 3.46	33.66 ± 0.99

Values are mean ± SD (n = 3). Values not sharing a common superscript letter differ significantly at p < 0.05 when compared with the standard acarbose. The IC₅₀ values were evaluated as the concentration of the test sample required to inhibit the activity by 50% under assayed condition.

Figure 3. Antioxidant activity of crude extract and its fractions from C. prophetarum as determined by the DPPH free radical-scavenging assay (A), superoxide radical scavenging assay (B), and metal chelation assay (C).

Table 2. Antioxidant activity of CE and its fractions of C. prophetarum as determined by DPPH, SO, and metal chelation assays.

Sample	IC50/DPPH (µg/mL)	IC50/SO (µg/mL)	IC50/metal chelation (µg/mL)
CE	78 ± 0.64*	126 ± 2.42*	194 ± 5.55***
F1	73 ± 0.64**	101 ± 1.08**	147 ± 2.85**
F2	255.84 ± 1.14***	469.55 ± 9.43***	857.74 ± 9.48***
F3	272.80 ± 2.44***	338.90 ± 2.66***	944.3233 ± 18.14***
F4	112 ± 4.93*	198 ± 1.21*	468 ± 2.77*
Standard	59.95 ± 0.66^a	112 ± 3.97^a	168 ± 5.31^b

Values are mean ± SD (n = 3). Values not sharing a common superscript letter differ significantly at p < 0.05 when compared with the standard acarbose. The IC₅₀ values were evaluated as the concentration of the test sample required to decrease the absorbance by 50% under assayed condition.

^aAscorbic acid used as a standard.

^bCitric acid used as a standard.