Evaluation of in vitro sucrase Inhibitory and non-enzymatic glycation properties of Ocimum tenuiflorum L. leaves
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
Abstract
Different concentrations of aqueous and ethanolic extracts of Ocimum tenuiflorum L. leaves were evaluated for their sucrase inhibition and non-enzymatic glycation inhibitory effects. The results revealed that aqueous extracts, particularly the one from oven-dried leaves had significant inhibition potential for all three assays. The IC50 values for sucrase inhibition assay, BSA-glucose assay, and BSA-fructose assay were, 370.48±2.14 μg/ml, 188.19±2.52 μg/ml, and 166.16±1.99 μg/ml, respectively and the highest inhibition found in 1250 μg/ml were, 91.88±0.16%, 118.46±0.27%, and 104.15±0.21%, respectively. Other than that, the aqueous extract of fresh leaves and 50% ethanol extract of oven dried leaves also showed good inhibition activity. Though, the results presented the highest inhibition activity for BSA-glucose assay. The leaves also attained 50% inhibition with the lowest concentration for BSA-fructose assay. The overall result of O. tenuiflorum leaves suggested that it can be used for treating diabetes mellitus and the complications associated with this.
Authors and Affiliations
R. A. Antora, Rabeta M. S. , Norazatul Hanim M. R.
Keywords
Related Articles
- EP ID EP489152
- DOI 10.26656/fr.2017.2(4).076
- Views 160
- Downloads 0
Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
The primary objectives of this study were to process corncob into corncob powder (CCP) and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce high fibre ICB, and to investigate the physi...
Quality improvement of traditional rice liquor (srasor) processing in Takeo Province, Cambodia
Distribution of Cambodia’s rice liquor, srasor, is limited only to some local areas due to its poor and inconsistent quality. The study, in general, aimed to improve the quality of srasor through identification of the te...
Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour
Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country i...
The effect of fermentation period on physicochemical properties of Lactobacillus casei fermented sweet corn meal (Zea may saccharate Sturt)
The purpose of this research was to study the effect of fermentation on the chemical properties of fermented sweet corn meal using Lactobacillus casei. Complete Randomized Design (CRD) was used in this research. Sweet co...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...