EXPLORING THE ANTIOXIDANT, ANTIDIABETIC, ANTIMICROBIAL, CYTOTOXIC AND ANTI-INFLAMMATORY PROPERTIES OF LEPTADENIA PYROTECHNICA - CHEMICAL PROFILING BY FTIR AND HPLC

Abstract

Plants employed in medicine have opened up opportunities for pharmacological advancement. One of these was Leptadenia pyrotechnica, utilized in conventional medicine due to its pharmacological potential. L. pyrotechnica was processed to synthesize n-hexane, methanol and aqueous extracts (yields were 4.52%, 2.004% and 7.45%). Anti-bacterial activity exhibited better results with methanol (17mm with E. coli and 15.2mm with S. auerus) as compared to  n-hexane (14mm and 11mm) and aqueous (0mm and 10mm). Total phenolic compound in n-hexane, methanolic and aqueous extracts were 348.92±0.9, 569.03±1.6 and 446.24±0.9 mg GAE/mL respectively. Total flavonoids content in methanol, n-hexane and aqueous extracts were 156.67±8.5, 35.09±3.4 and 163.53±7.8 µg CE/mL respectively. DPPH percentage inhibitions were 7.739%, 12.72%, 19.71% and 97.8% of n-hexane, methanol, aqueous and control respectively. Hemolytic percentage inhibitions by extracts were 55.31%, 32.34%, 61.85% and 97.84% of n-hexane, methanol, aqueous and control respectively. Anti-inflammatory percentage inhibition of n-hexane, methanol, aqueous and control was 1.32%, 1.31%, 4.44% and 67.87%. Percentage inhibitions in antidiabetic assay were 12.82%, 22.77%, 24.27% and 21.21% of n-hexane, methanol, aqueous and control correspondingly. Fourier transformed infrared spectroscopy showed peaks at 3278.2 to 669.1cm^-1 and presence of phenols, sulfates, chloride, alcohol, flavonoid, carboxylic acid, sulfone, sulfonyl, primary and secondary amines, sulfonamides and aromatic compounds. Chlorogenic acid, HB acid, p-coumaric acid, kaempherol, caffeic acid, ferulic acid and coumarin detected by high performance liquid chromatography having retention time ranges from 2.8 to 16.5 minutes. One way ANOVA was applied. Further study is required to fully assess the outstanding characteristics and therapeutic potential of this herb.