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

被引：0
作者：
Ahmed, Muneer Saif Hasan [1 ,2 ]
Kumar, Dinesh [3 ]
Nayaka, M. A. Harish [4 ]
Prasad, Shashanka K. [5 ]
Almulaiky, Yaaser Q. [6 ,7 ]
机构：
[1] Univ Mysore, Dept Studies Biochem, Mysore 57006, Karnataka, India
[2] Univ Aden, Food Sci & Technol, Aden, Yemen
[3] Bipin Bihari Sci PG Coll, Dept Chem, Jhansi 284001, Uttar Pradesh, India
[4] Univ Mysore, Sir M Visvesvaraya Postgrad Ctr, Dept Sugar Technol, Mandya 571402, Karnataka, India
[5] JSSO Coll, Life Sci Dept, Mysore, Karnataka, India
[6] Univ Jeddah, Coll Sci & Arts Khulis, Dept Chem, Jeddah, Saudi Arabia
[7] Taiz Univ, Fac Sci Appl, Chem Dept, Taizi, Yemen
来源：
SUGAR TECH | 2024年 / 26卷 / 01期
关键词：
Jaggery; Thermal treatment; Phenol content; alpha-amylase; Diabetes; ANTIOXIDANT ACTIVITY; RICE STARCH; POLYPHENOLS; GLUCOSIDASE; INHIBITORS; EXTRACTS; ENZYMES; TEA;
D O I：
10.1007/s12355-023-01331-7
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
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.
引用
收藏
页码：207 / 214
页数：8
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