In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes

Main Article Content

Gninfanni Silvère Ouattara
Doudjo Soro
Tia Jean Gonnety
Kouadio Ernest Koffi

Abstract

The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif tract. For this purpose, water, water-methanol (50:50 v/v), water-ethanol (50:50 v/v) and water-acetone (55:45 v/v) were used as solvents. Extract with highest level of polyphenols was obtained using water-acetone (55:45 v/v). The average total phenols content varied respectively from 9179.89 ± 0.154 mg GAE / 100 g for the water-acetone extract to 55439.02 ± 0.117 mg GAE/100 g for the aqueous extract. The average flavonoid content ranged from 370.86 ± 0.015 to 200.88 ± 0.001 mg/100 g and that of condensed tannins ranged from 1852.09 ± 0.023 to 857.45 ± 0.050 mg/100 g. The in vitro inhibition of alpha-amylase and alpha-glucosidase enzymes of the snail digestive tract allowed to determine the concentration of the extract that inhibits 50% of the enzymes (IC50). The IC50 of alpha-amylase was 0.24 mg / ml and that of alpha glucosidase was 1.44 mg / ml.

The results showed that cashew apple residue is a natural source that has potential application in the management of diabetes mellitus.

Keywords:
Solvents, polyphenols, α-amylases, α-glucosidases, diabetes.

Article Details

How to Cite
Ouattara, G., Soro, D., Gonnety, T. J., & Koffi, K. (2019). In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes. Asian Food Science Journal, 11(4), 1-10. https://doi.org/10.9734/afsj/2019/v11i430068
Section
Original Research Article

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