In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves
Hassan Shabbir,
Tusneem Kausar,
Sobia Noreen,
Hafeez ur Rehman,
Ashiq Hussain,
Qingrong Huang,
Adil Gani,
Shiwei Su,
Asad Nawaz
Affiliations
Hassan Shabbir
Institute of Food Science and Nutrition, Sargodha University, Sargodha 40100, Pakistan
Tusneem Kausar
Institute of Food Science and Nutrition, Sargodha University, Sargodha 40100, Pakistan
Sobia Noreen
Institute of Food Science and Nutrition, Sargodha University, Sargodha 40100, Pakistan
Hafeez ur Rehman
Institute of Food Science and Nutrition, Sargodha University, Sargodha 40100, Pakistan
Ashiq Hussain
Institute of Food Science and Nutrition, Sargodha University, Sargodha 40100, Pakistan
Qingrong Huang
Department of Food Science, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
Adil Gani
Department of Food Science, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
Shiwei Su
Department of Food Science, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA
Asad Nawaz
Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
The present study investigates the antidiabetic potential of polyphenol extracts purified from guava pulp, seeds and leaves using an in vivo experiment on albino rats. The polyphenols from guava pulp, seeds and leaves were extracted using methanol solvent and the sonication method while being evaluated by total phenolic contents and radical scavenging activity assay. The proximate composition of powders revealed that ash, protein and total sugars were significantly (p p p p p leaves > seeds. The findings suggest the feasibility of adding 200–250 mg/kg.bw of polyphenol extracts of pulp as an alternative to diabetic drugs.
