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Background: Diabetes mellitus is becoming more common worldwide, and the potential adverse reactions of commercially available antidiabetic drugs have inspired researchers to explore new classes of therapeutic antidiabetic compounds with fewer or hardly side effects. A widely consumed herbal medicine containing phenolic compounds is natural, cost-effective, and more appealing against diabetes and has gained a lot of attention. Purpose: The primary goal of this work is to distinguish between the effects of organic and aqueous extracts of fruit peels on their glucose binding capabilities and their consumption potential by Saccharomyces cerevisiae under GIT simulated conditions. Method: In this study, 40 extracts of ten different fruit peels were used: Orange peels (Citrus reticulata), Mousambi peels (Citrus limetta), Grapefruit peels (Citrus paradisi), Watermelon peels (Citrullus lanatus), Yellow Canary Melon peels (Cucumis melo), Mango peels (Mangifera indica), Banana peels (Musa paradisiaca), Pomegranate peels (Punica granatum), Java Plum (Syzygium cumini) and Apple peels (Malus pumila). For every fruit peel, four different types i.e., autoclaved aqueous, Millipore filtered aqueous, 95% ethanolic, and GIT simulated extracts were prepared. These extracts’ effect on the yeast cells’ overall decrease in glucose content was compared to the control and influence on glucose non-availability. The percentage of glucose uptake by yeast in their presence was measured. Results: The 95% Ethanolic extract of Java Plum had the best glucose absorption efficiency (99.41%), and the percentage of glucose drop was at its highest. The GIT- Simulated extract of Watermelon Rind had the highest glucose non-availability (77.62%). Discussion: Bioactive substances such as saponins, tannins, alkaloids, fibers, coumarin, flavonoids, and phenolic compounds caused glucose absorption and non-availability. The anti-diabetic effect is unaffected when fruit peels are heated to a high temperature, put through the gastrointestinal tract, or even treated with the chemical components found in organic compounds.
Azaz Z (Thu,) studied this question.