Phytochemical screening and in-vitro anti diabetic activity assay of Momordica charantia L. var. charantia and Momordica charantia L. var. abbreviata Ser. / Hillem Rengga

Momordica charantia L. var. charantia (MCC) and Momordica charantia L. var.
abbreviata Ser. (MCA) are commonly consumed as vegetables and have been
used as a traditional remedy with antidiabetic activity. The study was carried out
to identify phytochemical constituents and to determine antidiabetic properties of
dried and fresh ethanolic extracts of MCC and MCA. The phytochemical
compounds in plant were detected by using standard procedure where particular
chemicals were used and colour changes were observed. The antidiabetic activity
was determined through in-vitro enzyme inhibition assay. From this study, it was
found that phytochemicals compounds of alkaloids, saponins, proteins, steroids
and tannins were detected in both dried extract of MCC and MCA. The results
have shown that alkaloids, saponins, proteins, terpenoids and flavonoids were
detected in both fresh extract of MCC and MCA. The highest average percentage
of inhibition at 640 μg/ml was recorded in dried ethanolic extract of MCA where
55.26 % (a = 0.19) and 65.71 % (a = 0.07) for alpha amylase and alpha
glucosidase respectively. The lowest average percentage of inhibition at 640
μg/ml was recorded in fresh ethanolic extract of MCC in which l 0.49 % (a =
0.17) and -4.26 % (a = 0.00) for alpha amylase and alpha glucosidase
respectively. Overall study stated that dried ethanolic extract of MCA was the
most effective to inhibit alpha amylase and alpha glucosidase followed by dried
ethanolic extract of MCC, fresh ethanolic extract of MCA and fresh ethanolic
extract of MCC. It is recommended to perform further study on animal models
(in-vivo) in order to confirm the anti diabetic activity of MCC and MCA.