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Research Journal of Science and Technology
ISSN: 2349-2988(Online), 0975-4393(Print)
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Evaluation of Polyphenols' Inhibitory Activity of α-amylase in Cinnamon
Oula Alzeina1, Lina soubh2
1Department of Analytical and Food Chemistry, Faculty of Pharmacy, Damascus University, Damascus, Syria.
2Department of Analytical and Food Chemistry, Faculty of Pharmacy, Damascus University, Damascus, Syria.
Purpose: Polyphenolic Compound has gained great importance in recent years due to its many benefits on human health, Hence the interest in studying the food content of these compounds. Polyphenols are significant inhibitors of the a-amylase enzyme, one of the most important targets for the development of therapeutic compounds for diabetes. The aim of this study was to: Determination of total Polyphenols by Folin-ciocalteu colorimetric assay using spectrophotometer, The research also evaluates the inhibitory activity of a-amylase for Polyphenols in cinnamon using The most common method of a-amylase activity assay Which include DNS reagent (3,5-dinitro salicylic acid). Methanol 50% was used by assistance of a moving water bath to extract plants. Results: Cinnamon surpassed as an antioxidant, its phenolic content and its inhibitory activity of the a-amylase enzyme. Conclusion: The results showed that a-amylase inhibitors can be used from natural sources such as Polyphenols found in many plants in the treatment of type 2 diabetes.
Polyphenols, Cinnamon, Inhibitory Activity Of α-Amylase, DDPH, DNS.
Oula Alzeina, Lina soubh. Evaluation of Polyphenols' Inhibitory Activity of α-amylase in Cinnamon. Research J. Science and Tech. 2019; 11(3):174-178.
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