Determination of Antioxidant Activity, Inhibitory Effect to Glucose Absorption and Acute Toxicity of Scaphium Scaphigerum Fruit Gel Powder
Wichittra Phlicharoenphon, Wandee Gritsanapan, Penchom Peungvicha, Pongtip Sithisarn
Background: Samrong or malva nut (Scaphium scaphigerum (G.Don) Guib and Planch) is a Thai plant in Sterculiaceae family. Gel from the fruits of Samrong has been traditionally used as dessert and drink. In this study, Samrong fruit gel powder was determined for in vitro antioxidant activity, glucose absorption inhibitory effect, and acute toxicity in animal model.
Methods: Samrong fruit gel powder was prepared by boiling the dry mature fruits with water and the swollen gel was dried in a hot air oven and powdered. The powder was determined for physical properties including swell volume, total acidity, loss on drying, total ash, viscosity and microbial limits. Its chemical properties including infrared and thin layer chromatographic (TLC) fingerprints were investigated. The powder was tested for in vitro antioxidant activity using 1,1-diphenyl-2-picryl hydrazyl (DPPH) scavenging assay, ferric reducing antioxidant power assay and thiobarbituric acid reactive substances method. It was determined for glucose absorption inhibitory effect through the intestinal wall of the animal and acute toxicity in animal models was studied.
Results: Samrong fruit gel powder which was qualitatively controlled for physical and chemical properties exhibited glucose absorption inhibitory effect, low antioxidant activity, and low acute toxicity.
Conclusion: The quality controlled Samrong fruit gel powder promoted the activity related to weight control with low acute toxicity. This first report shows that the fruit gel powder could be developed as a weight controlling food supplement.
Samrong; Scaphium scaphigerum; Glucose absorption; Acute toxicity; DPPH; TLC fingerprint; IR fingerprint