In Vitro Screening of α-Amylase Inhibition by Selected Terpenes from Essential Oils

  • L Jelenkovic
  • VS Jovanovic
  • I Palic
  • V Mitic
  • M Radulovic
Keywords: á-Amylase, â-Pinene, Citral, Diabetes, Essential oil, Eugenol, Eukalyptol, Myrcene, Terpenes, Terpineol


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


Journal Identifiers

eISSN: 1596-9827
print ISSN: 1596-5996