Phytochemical Analysis and <i>In Vitro</i> Antidiabetic Assessment of <i>Artocarpus hirsutus</i> Leaves

Background: Diabetes a chronic endocrine disorder affects mainly glucose metabolism which is characterized by increased blood glucose and glucose intolerance, caused by decreased insulin production or insulin ineffectiveness, or a combination of both. This becomes a global health threat, and International Diabetes Federation reported that, in 2021, 537 million people between 20 to 79 ages will be suffering with Diabetes. Artocarpin, b -sitosterol, b cycloartocarpin, cudraflavone A and C, and oxyresveratrol are some of the biologically important phytomolecules isolated from Artocarpus species. Aim: This study focussed on to the antioxidant and antidiabetic activity of Artocarpus hirsutus leaves. Methods: The sequential solvent extraction with increasing polarity was achieved by using hexane, chloroform, ethanol, and water. In vitro analysis such as DPPH, nitric oxide scavenging, lipid peroxidation and alpha-amylase assays are carried to check out pharmacological activity. Results: After completion of the in vitro assays, the selected ethanolic extract was subjected to phytochemical separation and isolation by utilising column chromatography. Four distinctive fractions were isolated using column chromatography and in vitro assays performed to measure antioxidant and antidiabetic activity. Fraction IV isolated from ethanolic extract exhibited highest antioxidant activity DPPH (IC50 of 145.2 ± 0.04μg/mL), and nitrous oxide scavenging property (IC50 of 83.95 ± 0.05μg/mL) when compared to standard. Fraction IV showed effective lipid peroxidation action, in a dose-dependent manner when compared to control perilla oil. Fraction IV contains stronger alpha-amylase activity (IC50 0.068 ± 0.1414μg/mL), when compared ascorbic acid. Major Findings: Fraction IV isolated from the ethanolic extract exhibits a stronger antioxidant property and alpha-amylase inhibition properties. Additional studies are suggested to identify and define the chemical components and its mechanism responsible for the above effects.