Phyto-Constituents in White Butterfly (Clerodendrum volubile P. Beauv) Leaf Extract Demonstrated Antioxidant Activity and Inhibited Key Enzymes linked to Hyperglycemia and Hypertension
Keywords:Chlorogenic acid, White butterfly leaf, α-glucosidase, α-amylase, Angiotensin-1 Converting Enzyme
Chlorogenic acid is bioactive phenolic compound found in medicinal and nutritional plants, linked to several therapeutic relevance, making it a highly commercialized phenolic compound responsible for the acceptability of the popular green tea. The aim of this research is to isolate chlorogenic acid from the white butterfly leaf and determine the antioxidant, hypoglycemic and angiotensin-1 converting enzyme (ACE-1) inhibiting potentials as a rider to further studies on the chlorogenic acid fraction. The chlorogenic acid isolate of white butterfly leaf (MLECS) was evaluated using biochemical analyses to determine its antioxidant properties, and inhibition of α-glucosidase and α-amylase activities, and ACE-1 activity. The characterization of the polyphenolic compounds revealed the presence of chlorogenic acid as the most predominant compound, while quercetin, ellagic acid, salicylic acid, p-hydroxybenzoic acid, and caffeic acid are in high amount. The chromatogram of the chlorogenic acid fraction showed a single high peak and the purity level of the chlorogenic acid isolate. The chlorogenic acid isolate demonstrated antioxidant properties, inhibited α-glucosidase, α-amylase and ACE-1 activities in a concentration dependent manner with varying IC50 values. The white butterfly leaf is nutritional and therapeutic with respect to the starch hydrolysis and angiotensin-II anabolism. The predominance of chlorogenic acid could increase the economic value as a commercial source of chlorogenic acid.