CHEMICAL COMPOSITIONS, -AMYLASE INHIBITORY AND ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS FROM UNRIPE FRUIT PULP AND LEAVES OF SYZYGIUM CUMINI

  • Sivalingam Nishandhini SASTRA University
  • Veerappan Sudha SASTRA University
  • Gopal Rao Mallavarapu Opp. ISKCON Temple, Yeshwantpur
  • Ramar Murugan SASTRA University

Abstract

Objective: To investigate chemical compositions, a-amylase inhibitory and antioxidant capacity of the essential oils from the unripe fruit pulp and leaves of a traditional medicinal plant Syzygium cumini.

Methods: The essential oils of unripe fruit pulp and leaves of S. cumini were obtained by hydro-distillation and analyzed by GC-FID and GC-MS. In vitro a-amylase inhibitory and DPPH radical scavenging assay were carried out to study the antidiabetic and antioxidant activities of the essential oils.

Results: Thirty four components representing 99.3% of the unripe fruit pulp oil and 66 components representing 95.3% of the leaf essential oil were identified. a-cadinol (25.8%) and a-pinene (21.5%) were the major component of unripe fruit pulp and leaf oil respectively. The leaf oil showed better a-amylase inhibitory activity than unripe fruit pulp oil, while unripe fruit pulp oil exhibited higher antioxidant activity.

Conclusions: The mild a-amylase inhibitory and antioxidant activities of both oils are ideal for designing functional foods and can be used in food applications which aim to control diabetes.


 

Keywords: Syzygium cumini, Essential oil, a-Cadinol, a-Amylase inhibitory activity, Antioxidant activity

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How to Cite
Nishandhini, S., V. Sudha, G. R. Mallavarapu, and R. Murugan. “CHEMICAL COMPOSITIONS, -AMYLASE INHIBITORY AND ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS FROM UNRIPE FRUIT PULP AND LEAVES OF SYZYGIUM CUMINI”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 7, no. 2, Dec. 2014, pp. 511-4, https://innovareacademics.in/journals/index.php/ijpps/article/view/4310.
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