. 2019 Jan 28;7(2):425–432. doi: 10.1002/fsn3.797

Table 3.

Percentage amylase inhibitory activity of unboiled and boiled crude methanol extracts of spices

Plant species	% Inhibition activity unboiled	% Inhibition activity boiled
Brassica juncea	20.1 ± 1.50	16.6 ± 1.67
Cinnamomum zeylanicum	32.39 ± 1.91	28.59 ± 1.78
Coriandrum sativum	−33.33 ± 1.43	−23.98 ± 1.27^a
Cuminum cyminum	−7.14 ± 1.12	1.16 ± 1.14^a
Curcuma longa	52.2 ± 1.65	47.78 ± 1.98^a
Elettaria cardamomum	−33.33 ± 1.67	−26.89 ± 1.67^a
Foeniculum officinale	28.79 ± 1.22	26.73 ± 1.75
Myristica fragrans	−5.81 ± 1.45	−5.74 ± 1.44
Syzygium aromaticum	58.10 ± 1.24	52.82 ± 1.45^a
Trigonella foenum‐graecum	8.69 ± 1.35	7.78 ± 1.19
Acarbose	87.67 ± 1.76	NA

Preincubation chromogenic method from Geethalakshmi et al. (2010) was adapted, and the final concentrations of the crude extracts were 1 mg/ml. The amylase inhibition was analyzed by amount of maltose production from starch at 517 nm after incubation at 37°C. Acarbose was used as the 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 amylase activity.

NA, not applicable.

The inhibitory activity in boiled extract is significantly (p < 0.05) different to the corresponding unboiled extract.