The Green Extraction of Mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ and the Evaluation of In Vitro Antioxidant and Anti-α-Glucosidase Activities: In Silico Molecular Docking Study

Mango (Mangifera indica L.) cv. ‘Nam Dok Mai Si Thong’ is a premium Thai variety known for its golden skin, sweet fragrance, and rich, smooth flavor. This research focuses on extraction yields, as well as the antioxidant and anti-α-glucosidase activities of crude extracts obtained from various parts of the Nam Dok Mai Si Thong mango, using green extraction methods with ethanol and hot water as solvents. From this study, the highest extraction yield was observed in the hot water crude extract of the flowers (0.194%), followed by the shoots (0.118%) and leaves (0.112%). The ethanol extracts, particularly those from the flowers and leaves, exhibited stronger antioxidant activities, with the flower ethanol crude extract showing the highest DPPH radical scavenging activity (SC50 0.030 ± 0.003 mg/mL). Additionally, the flower ethanol crude extract demonstrated the strongest inhibition against both maltase and sucrase, with IC50 values of 0.015 ± 0.002 and 0.0083 ± 0.001 mg/mL, respectively. Computational docking analysis revealed that mangiferin,   a key bioactive compound, exhibited strong binding affinities with carbohydrate-digesting enzymes, suggesting its potential as a natural hypoglycemic agent. These findings highlight the potential pharmaceutical and nutraceutical applications of Nam Dok Mai Si Thong mango crude extracts, particularly in antioxidant therapy and diabetes management.