Journal of Scientific Research and Reports

Submit Manuscript


Subscription



α-Glucosidase Inhibition and Glycemic Index of Chocolate Incorporated with Selected Spices

Journal of Scientific Research and Reports, Page 23-28
DOI: 10.9734/jsrr/2021/v27i830420

Abstract


The present study was carried out to evaluate the α-glucosidase, α-amylase, sucrase inhibition and glycemic index of chocolate prepared by incorporating selected spices i.e., fenugreek, black cumin, coriander and cinnamon in the form of powders at different equal levels of substitution at 1%, 1.5% and 2%. The spices incorporated chocolate showed α-glucosidase inhibition in the range of 27.36 to 48.28% at 50 to 150µl concentration. The glycemic index of developed chocolate was found to be lower than the control chocolate, which was attributed to the incorporation of spices. The results of the present study revealed that the chocolate prepared by incorporating different spices is low glycemic in nature.

Keywords:
  • Chocolate
  • cinnamon
  • glycemic index
  • α-glucosidase
  • α-amylase

How to Cite

Srinu, D., & Baskaran, D. (2021). α-Glucosidase Inhibition and Glycemic Index of Chocolate Incorporated with Selected Spices. Journal of Scientific Research and Reports, 27(8), 23-28. https://doi.org/10.9734/jsrr/2021/v27i830420

References

Liu J, Liu M, He C, Song H, Guo J, Wang Y, Yang H, Su X. A comparative study of aroma-active compounds between dark and milk chocolate: Relationship to sensory perception. J. Sci. Food and Agric. 2015;95(6):1362-1372.

Beckett ST. The Science of Chocolate, 2nd edition. Royal Society of Chemistry Paperbacks, 2009;240.

Beckett ST. The Science of Chocolate. The Royal Society of Chemistry, Cambridge, UK. 2010;85–103.

Verna R. The History and Science of Chocolate. The Malaysian J. Path. 2013;35(2):111-121.

Meng CC, Jalil AMM, Ismail A. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules, 2009;14(1): 200-209.

Magrone T, Russo MA, Jirillo E. Cocoa and dark chocolate polyphenols: from biology to clinical applications. Front. Immunol. 2017;8:677.

Goni I, Garcia-Alonso A, Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 1997;17(3):427-437.

Watanabe J, Kawabata J, Kurihara H, Niki R. Isolation and identification of α-glucosidase inhibitors from tochu-cha (Eucommia ulmoides). Biosci. Biotech. Biochem. 1997;61(1):177-178.

Jung M, Park M, Lee HC, Kang YH, Kang ES, Kim SK. Antidiabetic agents from medicinal plants. Curr. Med. Chem. 2006; 13(10):1203-1218.

Honda M, Hara Y. Inhibition of rat small intestinal sucrase and α-glucosidase activities by tea polyphenols. Biosci. Biotech. Biochem.1993;57(1):123-124.

Snedecor GW, Cochran WG. Statistical methods, 8th edition, IOWA State University Press, USA; 1994.
  • 461 times
    PDF Download: 169 times

Download Statistics

Make a Submission / Login
Information
Current Issue