Avaliação da casca do Caryocar brasiliense como potencial antiglicante, inibidor das enzimas α-AMILASE e α-GLICOSIDASE, e da capacidade antioxidante in vitro e ex vivo

Abstract

The cerrado is one of the great Brazilian biomes, being the second largest in South America, with the headwaters of huge hydrographic basins. With plants with typical characteristics of this biome, one of the highlights is the pequi tree (Caryocar brasiliense Camb.), characterized as a fruit and oleaginous plant. In addition to the importance of the fruit in the local cuisine, the pequi pulp has been shown in recent research as a natural product with excellence in antioxidant activities. Type 2 Diabetes Mellitus, characterized by blood hyperglycemia, is one of the main causes of death worldwide, the search for herbal medicines capable of promoting an auxiliary treatment, acting on enzymes of importance for glycemic control, is of great value. the damage that can be caused to the tissues. The objective of the present work was to characterize the antioxidant, antiglicant and enzymatic-inhibitory capacity of one of the by-products, the peel, of the pequi tree with and without thorn, fractionated and evaluating the activity of each. For this, several tests were applied for the antioxidant activity, evaluating the Oxygen Radical Absorption Capacity (ORAC), the Ferric Reducing Antioxidant Potential (FRAP), and finally the DPPH Method (2,2-diphenyl-1-picrylhydrazyl), demonstrating the antioxidant activity of both samples. The enzymatic model was carried out with the inhibition of α-amylase, in which the ethyl acetate fraction was also able to inhibit the action of α-amylase in both samples, and of α-glucosidase, where only the dichloromethane fraction of the sample without thorn and the crude ethanolic extract of the sample with thorn showed a low percentage of inhibitory capacity. For the antiglycant activity, in the models used, the fractions of the sample without spine stand out. In addition, ex vivo assays were performed, which demonstrated the protection of each sample under the liver tissue. Previous studies have already demonstrated a good activity present in pequi fruits. However, another aspect treated as a by-product of the fruit, the peel, has been shown to have a relevant effect on the complications of chronic diseases in in vitro assays. In addition, the shell fractions demonstrated safety, without the presence of liver damage.