In vitro INHIBITORY ACTIVITY OF AQUEOUS EXTRACTS OF FRUITS OF Hylocereus megalanthus AND Passiflora tripartita var. mollisima ON α-AMYLASE AND α-GLUCOSIDASE ENZYMES

Abstract

“Pitahaya amarilla” (Hylocereus megalanthus) and “tumbo serrano” (Passiflora tripartita var. mollisima) two fruits that grow in Peru. The aim of this study was to evaluate the hypoglycemic activity by in vitro inhibition of α-amylase and α-glucosidase enzymes. The fruits were pulped and lyophilized, and after the obtaining of aqueous extracts, the total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Inhibitory activity was determined by IC50, and the type of inhibition was evaluated using 0,25-2 mg/mL and 0,02-0,28 mg/mL of the extract of tumbo serrano for α-amylase and α-glucosidase, respectively. For pitahaya amarilla, 4-64 mg/mL and 0,8-25,6 mg/mL were used for each enzyme, respectively. The TPC for the tumbo serrano and pitahaya amarilla were 614,67 and 16,17 mg/100 g of sample, respectively, expressed as gallic acid equivalents. The aqueous extract of tumbo serrano inhibited the α-amylase and α-glucosidase (mixed non-competitive type) with an IC50 of 1719,18 and 77,68 μg/mL for each enzyme, respectively, while pitahaya amarilla only inhibited the α-glucosidase with an IC50 of 8692,4 μg/mL (competitive type).