Table 2.
Percentage lipase inhibitory activity of unboiled and boiled crude methanol extracts of spices
| Plant species | % Inhibition activity unboiled | % Inhibition activity boiled |
|---|---|---|
| Brassica juncea | 8.80 ± 1.56 | 6.96 ± 1.76 |
| Cinnamomum zeylanicum | −16.98 ± 1.34 | 8.47 ± 1.43a |
| Coriandrum sativum | 6.19 ± 1.15 | 4.03 ± 1.21 |
| Cuminum cyminum | 19.17 ± 1.54 | 12.57 ± 1.87a |
| Curcuma longa | −8.4 ± 1.54 | −6.79 ± 1.34 |
| Elettaria cardamomum | 11.76 ± 1.55 | 8.74 ± 1.54 |
| Foeniculum officinale | −16.05 ± 1.63 | 9.54 ± 1.31a |
| Myristica fragrans | 22.7 ± 1.45 | 15.74 ± 1.44a |
| Syzygium aromaticum | 0.12 ± 1.13 | 0.15 ± 1.12 |
| Trigonella foenum‐graecum | 25.42 ± 1.32 | 20.23 ± 1.78a |
| Orlistat | 98.8 ± 0.91 | NA |
2,3‐Dimercapto‐1‐propanol tributyrate (DMPTB) was used as the substrate, and the final concentration of the crude extracts was at 1 mg/ml. The amount of thiol released was measured after the incubation for 6 mins at 37°C with 412 nm. Orlistat is taken as standard inhibitor. Results were presented as mean ± standard deviation, and mean was taken as the average of three readings of three different experiments. “‐” indicates a promotion of pancreatic lipase activity.
NA, not applicable.
a
The inhibitory activity in boiled extract is significantly (p < 0.05) different to the corresponding unboiled extract.