Phytochemical Profiling and Inhibitory Impact of Piper nigrum and Syzygium aromaticum Extracts Targeting GH13 Family Amylases

Background

Inhibition α-amylase have been reportedly providing a novel way in diabetes and obesity management.

Purpose

Research for the last decade has outlined on broad range of health beneficial of various condiments and it is evident that regular spicy food consumption in appropriate quantity is also the reason of reducing risk of death from chronic disorders.

Materials and Methods

The preliminary phytochemical screening methanol extracts of P. nigrum fruits and S. aromaticum flower buds were done for evaluation of phytochemicals. Therefore, the purpose of the present study is 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.

Results

Phytochemical screening showed the presence of alkaloids, carbohydrates, flavonoids, glycosides, phenol, phytosterols, tannins and terpenes. P. nigrum most significant α-amylase inhibition showed at 7 pH (98.0±0.0%), 37ºC temperature (95.3±3.1%), day 6 (95.34±1.15) and at 15 min (83.3±3.1%), while S. aromaticum exerted stronger α-amylase inhibition at 7 pH (100.0±0.0%), at 37ºC temperature (96.7±1.2%) and 3^rd day (97.34±1.15) and at 15 min (96.7±2.3%).

Conclusion

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.