In vitro evaluation of Phytochemical, antioxidant and preliminary antidiabetics activity of Macrocybe sps.
1S. Nirmala and 2R. Siva
1Research Scholar, Department of Plant Biology and Plant Biotechnology, Shrimathi DevkunvarNanalal Bhatt Vaishnav College for Women, Chrompet, Chennai-600044 (India) 2Assistant Professor and Head, Department of Plant Biology and Plant Biotechnology, ShrimathiDevkunvarNanalal Bhatt Vaishnav College for Women, Chrompet, Chennai-600044 (India)
ABSTRACT
Mushrooms are considered as nutritious and delicious food and placed in between meat and vegetables. Macrocybe sps belongs to the family trichlomataceae is a wild, large, edible mushroom which is rich in protein, polysaccharides, vitamins and mineral salts and diateryfibre. The present study was conducted to evaluate the phytochemical, antioxidant and anti diabetic activities of ethanolic extract of Macrocybe sps. The phytochemical assay of the extract revealed the presences of alkaloids, carbohydrates, proteins, terpenoids, flavonoids and absence of saponins glycosides amino acids and phenols. DPPH, ABTS, Ferrous ion chelating assay and phosphomolybdenum assay were used to evaluate antioxidant capacity of the extract. Macrocybe sps. ethanolic extract had the dpph scavenging activity (IC50 value of 57.07μg/mL), ABTS value (IC50 value of 39.18μg/mL), Ion chelating value (IC50 value of 64.87μg/mL) and phosphomolybdenum assay (1.885). The antidiabetic effect were evaluated by invitro alpha amylase inhibitory assay. The Macrocybe sps extract exhibited the inhibitory assays potential with IC50 value of 78.1μg/ml.