Effect of Sugarcane Jaggery Prepared Using Different Heat Treatment Methods on α-Amylase Activity

The focus of the present investigation was to provide a comparative note on the alpha-amylase inhibition efficiency among jaggery samples prepared at high temperature (open-pan method) and low thermal conditions (vacuum evaporation). A lyophilized sugarcane juice sample was taken as a control. Water, methanol, and ethyl acetate were used as extraction solvents to extract biomolecules from produced jaggery. At a concentration of 16.5 mg mL(-1), open-pan jaggery inhibited alpha-amylase by 33.14%. The inhibitory activity indicated a good correlation with respect to total phenol content. The results highlight the rationale for further clinical studies to support jaggery as a better choice to manage type-2 diabetes.