α‑Glucosidase and α‑amylase Inhibitory assay of Fractions and Crude Extract of Zingiber officinale (Ginger) and Evaluation of Its Antioxidant (ABTS and DPPH) Activity

Abstract

Objectives: The objective of this work was to provide an investigation into the antioxidant, α-glucosidase, and α-amylase inhibitory properties of the crude extract and fractions of the Zingiber officinale plant.Background: It is possible to find members of the Zingiberaceae family in both the southern and eastern regions of Asia. Plants such as Zingiber officinale (often known as ginger) and Curcuma longa (also known as turmeric) are examples of members of this family that are frequently utilized in herbal medicine. As an additional benefit, these plants are widely used as a component of polyherbal medications for the treatment of diabetes mellitus.Methods: For the goal of assessing the antioxidant activity, a free radical scavenging assay were carried out. Furthermore, a substrate-based enzyme inhibition experiment was conducted in order to ascertain whether or not Zingiber officinale possessed inhibitory actions directed towards α-glucosidase and α-amylase.When compared to the standard diabetic medicine acarbose, the percentage of α-Amylase that was inhibited by the ethyl acetate and methanol fractions was shown to be considerably higher (P<0.05) than the percentage