Doum fruits (Hyphaene thebaica. L) were extracted with boiling water and ethanol: water (80: 20 v/v)
respectively, phenolic, flavonoids compound and antioxidant activity were determined as well as analyzed by
HPLC. Total phenolic, total flavonoids and antioxidant activity content of ethanolic doum extracts were higher
than aqueous doum extracts. Ethanolic doum extracts were rich in phenolic compounds; The highest quantities
were Oleuropein (45.41 mg/g), Coumarin (25.17 mg/g), Catechin (19.55 mg/g), Ferulic (14.21 mg/g) and Salicylic
(10.05 mg/g).In additional to presence five flavonoid compounds were Rosmarinic acid (40.12 mg/g), Hesperidin
(28.35 mg/g), Quercitrin (19.02 mg/g), Myrecetin (12.44 mg/g) and Apigenin (8.12 mg/g). Forty rats were divided
into 5 groups, where one (negative control). Rats' injection one single alloxan then treated with either 10 mg/kg
glibenclamie, 200 mg/ kg ethanolic doum extracts and 200 mg/kg aqueous doum extracts and compared to negative
and positive control. Treatment diabetic rats with ethanolic doum extracts significantly reduced the levels of serum
glucose and glycated hemoglobin to be within the levels of the negative control, while aqueous doum extracts
produced similar but less effective actions. Animals treated with either ethanolic doum extracts or aqueous doum
extracts showed reduced levels of liver and kidney markers compared to the negative control. Both ethanolic and aqueous doum extracts could better correct the changes in lipid profiles induced by alloxan injury. |
