Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

In vitro antidiabetic, aphrodisiac and antimicrobial properties of para-propoxybenzoic acid isolated from Acacia auriculiformis A. Cunn Ex. Benth (Fabaceae) stem bark

Ekarika C Johnson , Richard A Ukpe², Emmanuel I Etim¹, Uwemedimoh F Umoh³, Olorunfemi A Eseyin¹, Anwanabasi E Udoh⁴, Tina Mboho¹, Paschal C Anthony¹

¹Department of Pharmaceutical and Medicinal Chemistry; ²Department of Chemistry, Federal University, Otuoke, Bayelsa State; ³Department of Pharmacognosy and Natural Medicine; ⁴Department of Pharmacology and Toxicology, Faculty of Pharmacy, University of Uyo, Uyo, Nigeria.

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Accepted: 18 February 2021 Published: 31 March 2021

Citation: Johnson EC, Ukpe RA, Etim EI, Umoh UF, Eseyin OA, Udoh AE, et al. In vitro antidiabetic, aphrodisiac and antimicrobial properties of para-propoxybenzoic acid isolated from Acacia auriculiformis A. Cunn Ex. Benth (Fabaceae) stem bark. Trop J Pharm Res 2021; 20(3):613-620 doi: 10.4314/tjpr.v20i3.25

© 2021 The authors.
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Abstract

Purpose: To investigate the in vitro antidiabetic, aphrodisiac and antimicrobial properties of para-propoxybenzoic acid isolated from Acacia auriculiformis stem bark.

Methods: Powdered dried stem bark of A. auriculiformis was extracted with 70 % ethanol in water and the dried extract obtained was suspended in water and partitioned with ethyl acetate and n-butanol to give their respective soluble fractions. The ethyl acetate fraction being more active, in terms of in-vitro aphrodisiac, antidiabetic and antimicrobial properties, was subjected to chromatographic separation to obtain C1 identified as parapropoxybenzoic acid, which was also evaluated for in-vitro properties using standard procedures.

Results: 4-Propoxybenzoic acid showed a weak aphrodisiac property which was not significantly different (p < 0.05) from that of control (normal saline) for all the sexual parameters tested. The compound exhibited antidiabetic activity by dose-dependently inhibiting the actions of α-amylase with half-maximal concentration (IC₅₀) value of 50 ± 0.45 μg/mL. In this regard, it was comparable to that of the standard, acarbose (30 ± 0.18 μg/mL). In the antimicrobial study, a concentration of 200 μg/mL of the compound gave the highest zone of inhibition of 18 ± 0.23 mm against Vibo cholriae (NCTC 5438)

Conclusion: The results indicate that the isolated compound, 4-propoxybenzoic, exhibits good antidiabetic and anti- microbial but weak aphrodisiac properties.

Keywords: Acacia auriculiformis, Aphrodisiac, Antidiabetic, Antimicrobial, Para-propoxybenzoic acid, Antidiabetic, Acarbose, Erythromycin, Fluconazole