D10. Antiglycation, α-glucosidase, and α-amylase Inhibitory Activity of Guava Leaf Hydrosol
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Abstract
Introduction: Guava leaf oil (GLO) is one of the economic products obtained from the hydrodistillation process. It is widely used in the cosmetic, pharmaceutical, and nutraceutical industries. In this process, residual water (hydrosol) is generally drained out as effluent. There is no information available regarding this hydrosol's bioactivity for health.
Objective: This study aimed to evaluate the antiglycation and inhibitory activity of α-glucosidase and α-amylase enzymes which are related to diabetes mellitus.
Methods: Hydrosol used in this study was obtained from the essential oil production of guava leaves using the hydrodistillation process. This process was performed at guava leaves to water ratio of 1:10 (w/v) at 100 oC for 2 hours. The obtained hydrosol was then freeze-dried to obtain the hydrosol powder. Phenolic content (TPC) of hydrosol powder was determined using both Folin–Ciocalteu’s reagent and HPLC methods. Inhibition of glycation, α-glucosidase, and α-amylase of hydrosol was also evaluated.
Results: The hydrosol yielded 5.4±0.8 %w/w of fresh leaves. TPC of the hydrosol was 134.3±3.6 mg of gallic acid/ g of hydrosol powder. The Antiglycation (IC50) of the hydrosol was 9.6±1.3 µg/mL, which showed higher efficacy than aminoguanidine. Inhibition of the hydrosol (IC50) against α-glucosidase, and α-amylase was 413.3±10.7 and 596.6 ±4.6 µg/mL, respectively.
Conclusion: Hydrosol byproduct obtained from essential oil distillation of guava leaves should be promising candidates for hypoglycemic functional product and antiaging ingredient.
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