Effect of Sugarcane Jaggery Prepared Using Different Heat Treatment Methods on Lipid and Protein Digestive Enzymes

Lipase and protease inhibitors have received substantial attention in weight-loss drug market and inhibitors from natural sources have been a hotspot research in present medicinal field. Hence the focus of the present investigation was to evaluate lipase and protease inhibitory efficiency of jaggery prepared under high temperature (open-pan jaggery-OJ), low temperature (vacuum evaporated jaggery-VJ) and lyophilized sugarcane juice (SJ) which served as a control. The above samples were subjected to direct and Soxhlet extraction for phytochemicals using aqueous, methanol and ethyl acetate solvents. Lipase and protease inhibitory activity was observed in aqueous extract of OJ and to a lesser extent in VJ. With respect to methanolic extract of samples, decline in enzyme inhibitory efficiency in OJ and VJ was observed compared to SJ. Ethyl acetate extracts exhibited trace levels of inhibitory activity in OJ and VJ compared to SJ. This study provides necessary information to make jaggery as a choice for managing obesity and associated complications.