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KMID : 1161420130160010088
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Journal of Medicinal Food
2013 Volume.16 No. 1 p.88 ~ p.93
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Aqueous Extracts of Roselle (Hibiscus sabdariffa Linn.) Varieties Inhibit α-Amylase and α-Glucosidase Activities In Vitro
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Ademiluyi Adedayo O.
Oboh Ganiyu
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Abstract
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This study sought to investigate the inhibitory effect of aqueous extracts of two varieties (red and white) of Hibiscus sabdariffa (Roselle) calyces on carbohydrate hydrolyzing enzymes (α-amylase and α-glucosidase), with the aim of providing the possible mechanism for their antidiabetes properties. Aqueous extracts were prepared (1:100?w/v) and the supernatant used for the analysis. The extracts caused inhibition of α-amylase and α-glucosidase activities in vitro.The IC50 revealed that the red variety (25.2?μg/mL) exhibited higher α-glucosidase inhibitory activity than the white variety (47.4?μg/mL), while the white variety (90.5?μg/mL) exhibited higher α-amylase inhibitory activity than the red variety (187.9?μg/mL). However, the α-glucosidase inhibitory activities of both calyces were higher than that of their α-amylase. In addition, the red variety possessed higher antioxidant capacity as exemplified by the ?OH scavenging abilities, Fe2+ chelating ability, and inhibition of Fe2+-induced pancreatic lipid peroxidation in vitro. The enzyme inhibitory activities and antioxidant properties of the roselle extracts agreed with their phenolic content. Hence, inhibition of α-amylase and α-glucosidase, coupled with strong antioxidant properties could be the possible underlying mechanism for the antidiabetes properties of H. sabdariffa calyces; however, the red variety appeared to be more potent.
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KEYWORD
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α-amylase inhibition, α-glucosidase inhibition, antioxidant properties, Hibiscus sabdariffa, hyperglycemia, roselle, type 2 diabetes
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