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Research Journal of Science and Technology
Year : 2019, Volume : 11, Issue : 3
First page : ( 174) Last page : ( 178)
Print ISSN : 0975-4393. Online ISSN : 2349-2988.
Article DOI : 10.5958/2349-2988.2019.00026.3

Evaluation of Polyphenols’ Inhibitory Activity of α-amylase in Cinnamon

Alzeina Oula1,*, soubh Lina2

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

*Corresponding Author E-mail: loloalzein22@gmail.com

Online published on 31 December, 2019.

Abstract

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 α-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 α-amylase for Polyphenols in cinnamon using The most common method of α-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 α-amylase enzyme. Conclusion: The results showed that α-amylase inhibitors can be used from natural sources such as Polyphenols found in many plants in the treatment of type 2 diabetes.

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Keywords

Polyphenols, Cinnamon, Inhibitory Activity Of α-Amylase, DDPH, DNS.

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