Article: COMPARATIVE INHIBITORY POTENTIAL OF ASHODHITA (RAW) AND SHODHITA CURCUMA LONGA LINN ON α -AMYLASE AND α-GLUCOSIDASE

Article Category: Original Research articles

DOI: 10.7897/2277-4343.083191

Pages: 162-166

Author: Anuj Kumar *, Akanksha Thakur, M. B. Nariya, Prashant Bedarkar, BJ Patgiri

Abstract: Turmeric (Haridra) is one of the versatile herb for spices, condiment and anti- diabetic activity in Indian System of medicine and tropical country. To compare the in-vitro enzymatic inhibitory effect (α-amylase and α-glycosidase) for supporting purified (shodhita) and raw turmeric samples. Authenticate unprocessed and processed (ayurvedic classic) turmeric powder extracts prepared by maceration with methanol and subjected (in different level concentration) to the anti-hyperglycemic selective enzymatic activity and colour reaction was measured by UV-VIS spectroscopy. This study proves the alteration in the inhibitory effect of raw and shodhita samples of Haridra on α-amylase of IC₅₀ in decreasing order TZ (113.72) < TW (119.22) < TR (121.861) < TT (161.35) < TGM (218.85) and α-glycosidase  TZ (121.32) < TW (139.48) < TR (145.29) < TT (185.51)

Keyword: Turmeric, Shodhana, α-amylase, α-glycosidase, antidiabetic