Tags

Type your tag names separated by a space and hit enter

Aqueous extracts of Roselle (Hibiscus sabdariffa Linn.) varieties inhibit α-amylase and α-glucosidase activities in vitro.
J Med Food. 2013 Jan; 16(1):88-93.JM

Abstract

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 IC(50) 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, Fe(2+) chelating ability, and inhibition of Fe(2+)-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.

Authors+Show Affiliations

Department of Biochemisry, Federal University of Technology, Akure, Nigeria. ademiluyidayo@yahoo.co.ukNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

23216107

Citation

Ademiluyi, Adedayo O., and Ganiyu Oboh. "Aqueous Extracts of Roselle (Hibiscus Sabdariffa Linn.) Varieties Inhibit Α-amylase and Α-glucosidase Activities in Vitro." Journal of Medicinal Food, vol. 16, no. 1, 2013, pp. 88-93.
Ademiluyi AO, Oboh G. Aqueous extracts of Roselle (Hibiscus sabdariffa Linn.) varieties inhibit α-amylase and α-glucosidase activities in vitro. J Med Food. 2013;16(1):88-93.
Ademiluyi, A. O., & Oboh, G. (2013). Aqueous extracts of Roselle (Hibiscus sabdariffa Linn.) varieties inhibit α-amylase and α-glucosidase activities in vitro. Journal of Medicinal Food, 16(1), 88-93. https://doi.org/10.1089/jmf.2012.0004
Ademiluyi AO, Oboh G. Aqueous Extracts of Roselle (Hibiscus Sabdariffa Linn.) Varieties Inhibit Α-amylase and Α-glucosidase Activities in Vitro. J Med Food. 2013;16(1):88-93. PubMed PMID: 23216107.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aqueous extracts of Roselle (Hibiscus sabdariffa Linn.) varieties inhibit α-amylase and α-glucosidase activities in vitro. AU - Ademiluyi,Adedayo O, AU - Oboh,Ganiyu, Y1 - 2012/12/10/ PY - 2012/12/11/entrez PY - 2012/12/12/pubmed PY - 2013/6/12/medline SP - 88 EP - 93 JF - Journal of medicinal food JO - J Med Food VL - 16 IS - 1 N2 - 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 IC(50) 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, Fe(2+) chelating ability, and inhibition of Fe(2+)-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. SN - 1557-7600 UR - https://www.unboundmedicine.com/medline/citation/23216107/Aqueous_extracts_of_Roselle__Hibiscus_sabdariffa_Linn___varieties_inhibit_α_amylase_and_α_glucosidase_activities_in_vitro_ L2 - https://www.liebertpub.com/doi/10.1089/jmf.2012.0004?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -