Maesa indica: a nutritional wild berry rich in polyphenols with special attention to radical scavenging and inhibition of key enzymes, α-amylase and α-glucosidase

The present study was aimed to evaluate the nutritional, antioxidant properties and inhibition of the key enzyme such as α-amylase and α-glucosidase from the fruits of Maesa indica. The results revealed that M. indica fruits possess an enormous amount of protein (45.68 mg/g), carbohydrates (25.12 mg/g) and mineral elements. The acetone extract were capable of hunting radicals by providing electrons and break chain reaction, especially in ABTS^·+ (3719.23 µmol TE/g extract), OH^· (66.50 %) and NO^· (81.50 %) radical scavenging assays. The methanol extract showed a strong inhibition towards α-amylase and α-glucosidase (IC₅₀ of 37.80 and 23.74 µg/mL, respectively). HPLC analysis enumerate that both extracts illustrates the presence of polyphenolic compounds namely quercetin, caffeic acid, rutin and chlorogenic acid.