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