Computational, chemical profile, in vitro antioxidant, hypoglycaemic, and anti-inflammatory activity of hexane extract of some selected dark green vegetables

• Published in: Proceedings of the Indian National Science Academy Vol. 89; no. 2; pp. 386 - 400
• Main Authors: Ejiofor, Emmanuel U., Onoja, Samuel O., Agwamba, Ernest C., Louis, Hitler, Onyedikachi, Uchechi B., Onwuasoanya, Wisdom E., Aguwamba, Chinedu, Kube, Maxwell T., Nkume, Philip I., Ekeleme, Martins N., Onodugo, Adaora C., Ihuomah, Victor E., Ejiofor, Maureen
• Format: Journal Article
• Language: English
• Published: New Delhi Indian National Science Academy 01.06.2023
• Subjects: Chemistry and Materials Science; Materials Science; Research Paper; 9,12,15-Octadecatrien-1-ol (Z,Z,Z); Vegetables; n-Hexadecanoic acid; Molecular docking; 2,6,6-Trimethyl-bicyclo (3.1.1) heptane-2,3-diol
• ISSN: 0370-0046; 2454-9983
• DOI: 10.1007/s43538-023-00169-7

This study investigated the phytochemical composition and in vitro antioxidant, hypoglycaemic and anti-inflammatory potential of n-hexane extracts of Vernonia amygdalina (VA) , Telfairia occidentalis (TO), Gongronema latifolium (GL) and Ocimum gratissimum (OG). The extracts demonstrated a concentration-dependent increase in antioxidant activity. The antioxidant activity of TO was significantly ( p  < 0.05) higher than the other extracts; the total phenolic content of GL was significantly ( p  < 0.05) higher than OG, TO and VA; and the total flavonoid content (TFC) of OG was significantly ( p  < 0.05) higher than the other extracts. There was no significant ( p  > 0.05) difference in the TFC of GL and VA, while the TFC of TO was the least. The extracts produced a concentration-dependent increase in the percentage inhibition of haemolysis in both heat- and hypotonic solution-induced haemolysis. In the heat-induced haemolysis model, the percentage inhibition of haemolysis produced by TO, GL, OG, VA and diclofenac at 200 µg/mL concentration were 41.85, 18.26, 32.06, 15.56 and 25.49%, respectively. The extracts reduced starch digestibility and increased glucose adsorption, diffusion and uptake by yeast cells in a concentration-dependent manner. GC–MS screening of plant extracts showed the presence of five compounds in all the extracts: 2,6,6-trimethyl-bicyclo (3.1.1) heptane-2,3-diol; 9,12,15-octadecatrien-1-ol, (Z,Z,Z)-; 1-ethynyl-cyclohexanol; n-hexadecanoic acid; and phytol. Docking analysis of the major compounds common to all extracts showed a high affinity for target proteins compared to standard drugs. In conclusion, the extracts showed antioxidant, anti-inflammatory and hypoglycaemic activity, which can be linked to the identified phytocompounds.