The Inhibitory Effect of Some Algerian Plants Phenolics Extracts on the α - glucosidase and α - amylase Activities and their Antioxidant Activities
The aim of this study consisted in extracting and quantifying phenolic and flavonoids compounds of five selected
Algerian plants. The second step was devoted to studying the effects of phenolic compounds on the kinetics catalyzed
by two enzymes belonging to the class of hydrolase (the α - amylase and the α - glucosidase) responsible for the digestion
of sugars. Finally, we assessed the potential antiradical of our extracts.
The results indicate that the phenolic extracts from these plants have inhibitory effects on both enzymes, with Ki values in
µg/ml range (18.19-72.14 µg / ml) for the α - amylase and (52.26 - 203.90 µg / ml) for α – glucosidase. The antioxidant
activity test shows that our phenolic extracts exhibit good antioxidant capacity comparatively to antioxidants taken as reference
with IC50 values which vary from 0.044 µg / ml to 0.452 µg / ml. This work contributes to understanding the role
of natural polyphenols in the regulation of oxidative stress and normalization of glycemic disorders.
Keywords: α- Amylase, antioxidant activity, DPPH, α- glucosidase, inhibition effect, phenolic extracts.
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