The Inhibitory Effect of Some Algerian Plants Phenolics Extracts on the α - glucosidase and α - amylase Activities and their Antioxidant Activities

Ihcen      Khacheba; Amar      Djeridane; Abdelkarim      Kameli; Mohamed      Yousfi

Abstract

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 K_i 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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