Isolation And Evaluation Of Inhibitory Effects Of Chemical Constituents Against Α-Glucosidase Of Chemical Compounds From The Flesh Fruit Of Annona Glabra.

Abstract

The objective of this investigation is to isolate unadulterated compounds from the flesh of Annona glabra fruit and assess their inhibitory activity against the α-glucosidase enzyme. Through extraction methods using Soxhlet, thin layer chromatography, column chromatography, compounds from A. glabra fruit were isolated. Two ent-kaurane type diterpenoids, including a new compound (1) and one known compound of 16α-H-ent kaurane-17,18-dioic acid, 17-methyl ester (2) were isolated from hexane fraction on the flesh of Annona glabra fruit. The chemical structure was clarified based on 1D, 2D-NMR and HRESIMS spectra as well as a comparison with previous reports. Compounds 1 displayed good (IC50 79.8 µg/mL) while compound 2 showed no (IC50 >200 µg/mL) enzyme inhibitory activity against α-glucosidase. Key words: α-glucosidase, Annona glabra, isolate, ent-kauran