Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit
Introduction: Salacca zalacca (Gaertn Voss), commonly known as snake fruit and belongs to the Arecaceae family and natives of Southeast Asia. This fruit is edible and have certain medicinal values. Objectives: The aim of this study was to compare the α-glucosidase inhibitory activities of different...
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| Format: | Proceeding Paper |
| Language: | English English English |
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2019
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| Online Access: | http://irep.iium.edu.my/75705/ http://irep.iium.edu.my/75705/5/ID%20NO.%20176_LOA%202019.pdf http://irep.iium.edu.my/75705/6/ICPRP2019%20programme%20book.pdf http://irep.iium.edu.my/75705/17/Mohammed_ICPRP_176.pdf |
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| author | Siddiqui, Mohammad Jamshed Ahmad Saleh, Mohammed S M Mat So'ad, Siti Zaiton |
| author_facet | Siddiqui, Mohammad Jamshed Ahmad Saleh, Mohammed S M Mat So'ad, Siti Zaiton |
| author_sort | Siddiqui, Mohammad Jamshed Ahmad |
| building | IIUM Repository |
| collection | Online Access |
| description | Introduction: Salacca zalacca (Gaertn Voss), commonly known as snake fruit and belongs to the Arecaceae family and natives of Southeast Asia. This fruit is edible and have certain medicinal values. Objectives: The aim of this study was to compare the α-glucosidase inhibitory activities of different drying and extraction methods. Material and methods: Flesh of this fruit was subjected to two different drying methods namely; oven dried (OD) and freeze dried (FD) and extracts were prepared using soxhlet (SX), sonication (SC) and maceration (MC) techniques. The α-glucosidase inhibitory activity of extracts were evaluated using α-glucosidase enzyme . Results: The S. zalacca fruit extracts obtained through SC and MC demonstrated better α-glucosidase inhibitory activity as compared to SX method, specifically, the FD extracts showed higher activity compared to the OD extracts. Analysis of α-glucosidase inhibitory activity of the OD S. zalacca fruit extract indicates that extract obtained through SC method possesses significantly higher activity (IC50 79.42 µg/mL) than that of SX extracted sample which displayed IC50 at 125.73 µg/mL. Considering the effects of both methods (drying and extraction) on the α-glucosidase inhibitory activity of S. zalacca fruit extracts, extract obtained through SC of the FD fruits demonstrated the highest activity (IC50 19.40 µg/mL) Meanwhile, extracts obtained via OD and different extraction methods such as SX, MC and SC showed the least inhibition with IC50 125.73, 87.23 and 79.42 µg/mL, respectively. Conclusion: This study suggests that S. zalacca fruit has the potential for nutraceutical enhancement and as ingredient in medicinal preparation. |
| first_indexed | 2025-11-14T17:36:35Z |
| format | Proceeding Paper |
| id | iium-75705 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English |
| last_indexed | 2025-11-14T17:36:35Z |
| publishDate | 2019 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-757052019-11-15T05:11:32Z http://irep.iium.edu.my/75705/ Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit Siddiqui, Mohammad Jamshed Ahmad Saleh, Mohammed S M Mat So'ad, Siti Zaiton QD Chemistry Introduction: Salacca zalacca (Gaertn Voss), commonly known as snake fruit and belongs to the Arecaceae family and natives of Southeast Asia. This fruit is edible and have certain medicinal values. Objectives: The aim of this study was to compare the α-glucosidase inhibitory activities of different drying and extraction methods. Material and methods: Flesh of this fruit was subjected to two different drying methods namely; oven dried (OD) and freeze dried (FD) and extracts were prepared using soxhlet (SX), sonication (SC) and maceration (MC) techniques. The α-glucosidase inhibitory activity of extracts were evaluated using α-glucosidase enzyme . Results: The S. zalacca fruit extracts obtained through SC and MC demonstrated better α-glucosidase inhibitory activity as compared to SX method, specifically, the FD extracts showed higher activity compared to the OD extracts. Analysis of α-glucosidase inhibitory activity of the OD S. zalacca fruit extract indicates that extract obtained through SC method possesses significantly higher activity (IC50 79.42 µg/mL) than that of SX extracted sample which displayed IC50 at 125.73 µg/mL. Considering the effects of both methods (drying and extraction) on the α-glucosidase inhibitory activity of S. zalacca fruit extracts, extract obtained through SC of the FD fruits demonstrated the highest activity (IC50 19.40 µg/mL) Meanwhile, extracts obtained via OD and different extraction methods such as SX, MC and SC showed the least inhibition with IC50 125.73, 87.23 and 79.42 µg/mL, respectively. Conclusion: This study suggests that S. zalacca fruit has the potential for nutraceutical enhancement and as ingredient in medicinal preparation. 2019-10-19 Proceeding Paper PeerReviewed application/pdf en http://irep.iium.edu.my/75705/5/ID%20NO.%20176_LOA%202019.pdf application/pdf en http://irep.iium.edu.my/75705/6/ICPRP2019%20programme%20book.pdf application/pdf en http://irep.iium.edu.my/75705/17/Mohammed_ICPRP_176.pdf Siddiqui, Mohammad Jamshed Ahmad and Saleh, Mohammed S M and Mat So'ad, Siti Zaiton (2019) Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit. In: International Conference on Pharmaceutical Research and Pharmacy Practice cum 14th IIUM-MPS Pharmacy Scientific Conference (ICPRP 2019), 19-20th October 2019, Hotel Istana Kuala Lumpur. (Unpublished) |
| spellingShingle | QD Chemistry Siddiqui, Mohammad Jamshed Ahmad Saleh, Mohammed S M Mat So'ad, Siti Zaiton Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit |
| title | Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit |
| title_full | Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit |
| title_fullStr | Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit |
| title_full_unstemmed | Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit |
| title_short | Effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of S. zalacca fruit |
| title_sort | effect of different drying treatments and different extraction methods on α-glucosidase inhibitory activities of s. zalacca fruit |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/75705/ http://irep.iium.edu.my/75705/5/ID%20NO.%20176_LOA%202019.pdf http://irep.iium.edu.my/75705/6/ICPRP2019%20programme%20book.pdf http://irep.iium.edu.my/75705/17/Mohammed_ICPRP_176.pdf |