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Screening culinary herbs for antioxidant and α‐glucosidase inhibitory activities
Author(s) -
Kee Kai Tze,
Koh Marilyn,
Oong Li Xuan,
Ng Ken
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12166
Subject(s) - antioxidant , chemistry , herb , food science , postprandial , dpph , traditional medicine , amylase , alpha glucosidase , medicinal herbs , biochemistry , biology , enzyme , medicine , microbiology and biotechnology , insulin
Summary Twelve commonly consumed culinary herbs were assessed for their potential effect in mitigating oxidative stress and postprandial hyperglycaemia: R iver M int, Vietnamese M int, Fish M int, S pearmint, S weet B asil, T hai B asil, C oriander, L emon V erbena, V ietnamese P erilla, R ice Patty, S awtooth and R osemary. The radical scavenging and reducing antioxidant activity of the herbs were quite variable ranging from 31–652 mg T rolox E quivalent to 35–512 mg F errous Equivalent per gram dried leaves, respectively. The herbs were largely inactive against pancreatic α‐amylase, but showed strong inhibitions against yeast α‐glucosidase at 100 μg G allic A cid E quivalent ( GAE ) per millilitre. V ietnamese M int is the most potent herbs with the concentration required for 50% inhibition of activity of 6.9 μg Dried Leaves per millilitre. In addition, V ietnamese M int was the only herb that produced significant inhibition of rat intestinal α‐glucosidases, reducing activity to 29.6% at 100 μg GAE mL −1 compared with control.