Paper Details

Abstract

Digestive enzymes (DE) named α-amylase have been reportedly provides a novel way in diabetes and obesity management. Research for the last decade has outlined on broad range of health beneficial of various condiments. This study aims to find out the α-amylase inhibitory potential of commonly available spices named Piper nigrum (P. nigrum) and Syzygium aromaticum (S. aromaticum) at different parameters such as pH, temperature, time interval and days, which was carried out by using 3’5’-Dinitrosalicylic acid reagent (DNS) method. Statistical analysis was done by two-way ANOVA. For this purpose phosphate buffer solution of P. nigrum and S. aromaticum were used. P.nigrum most significant α-amylase inhibition showed at 7 pH (98.0 ± 0.0%), 37°C temperature (95.3 ± 3.1%), day 6 (95.34 ± 1.15) and at 15 min (83.3 ± 3.1%) whereas, S. aromaticum exerted stronger α-amylase inhibition at 7 pH (100.0 ± 0.0%), at 37°C temperature (96.7 ± 1.2%) and 3rd day (97.34 ± 1.15) and at 15min. (96.7 ± 2.3%). The present study provides the direct evidence that P. nigrum and S. aromaticum extract have great inhibitory potential of α-amylase enzyme so, by using these ideal parameters it will be useful in diabetes and obesity management.

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