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Original Research Article
In Vitro Screening of α-Amylase
Inhibition by Selected Terpenes from Essential Oils
Ljiljana Jelenković1,
Vesna Stankov Jovanović2*, Ivan Palić2,
Violeta Mitić2 and Milanka Radulović3
1Medical School, Dr Milenko
Hadžić“, Zetska 55, 18000 Niš, 2University of
Niš, Faculty of Science and Mathematics, Department of
Chemistry, Višegradska 33, 18000 Niš, 3State
University of Novi Pazar, Department of Biomedical
Sciences, Vuka Karadžića bb, 36300 Novi Pazar, Serbia
*For correspondence:
Email:
sjvesna@pmf.ni.ac.rs; Tel:
+38118533014, 631045190
Received: 16 May 2014
Revised accepted: 11 August
2014
Tropical
Journal of Pharmaceutical Research, September 2014;
13(9): 1421-1428
http://dx.doi.org/10.4314/tjpr.v13i9.7
Abstract
Purpose: To assess some terpenes
from herbal products for possible inhibitory effects on
serum α-amylase in order to ascertain their potential
usefulness in the prevention and/or treatment of
diabetes Type 2.
Methods: Solutions of terpenes (citral,
eukalyptol, β-pinene, myrcene, eugenol and terpineol) in
deonized water were prepared by ultrasonic and manual
mixing in four different concentrations ranging from
0.39 – 5.50 µmol cm-3. Commercial sera (with
normal-N and high-H enzyme activity) were used as a
source of α-amylase. α-Amylase activity was determined
by standard methods using an automated analyzer.
Results: All the selected terpenes
at their maximal concentrations inhibited α-amylase in
N-sera in the range 9.68 – 38.70 and 10.71 - 25.00 % for
ultrasonic and manual mixing, respectively, while in
H-sera, inhibition was in the range 17.10 - 21.05 and
13.58 – 25.92 % for ultrasonic and manual mixing,
respectively. Regardless of the concentration of the
inhibitor or the method of mixing, citral was the
strongest inhibitor of α-amylase.
Conclusion: The selected terpenes, in
their appropriate concentrations, influence α-amylase
activity to varying degrees. Principal component and
agglomerative hierarchical analysis reveal that the most
significant factor in α-amylase inhibition is the mode
of mixing the samples, rather than their concentrations.
Keywords: α-Amylase, β-Pinene, Citral,
Diabetes, Essential oil, Eugenol, Eukalyptol, Myrcene,
Terpenes, Terpineol |
