Essential Oil from Clove Bud (Eugenia aromatica Kuntze) Inhibit Key Enzymes Relevant to the Management of Type-2 Diabetes and Some Pro-oxidant Induced Lipid Peroxidation in Rats Pancreas in vitro

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  • Oboh Ganiyu
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology
  • Akinbola Ifeoluwa A.
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology
  • Ademosun Ayokunle O.
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology
  • Sanni David M.
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology
  • Odubanjo Oluwatoyin V.
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology
  • Olasehinde Tosin A.
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology Nutrition and toxicology division, Food Technology Department, Federal Institute of Industrial Research, Oshodi, (FIIRO)
  • Oyeleye Sunday I.
    Functional Foods and Nutraceuticals Unit. Department of Biochemistry, Federal University of Technology

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  • Essential Oil from Clove Bud (<i>Eugenia aromatica</i> Kuntze) Inhibit Key Enzymes Relevant to the Management of Type-2 Diabetes and Some Pro-oxidant Induced Lipid Peroxidation in Rats Pancreas <i>in vitr</i><i>o</i>

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The inhibition of enzymes involved in the breakdown of carbohydrates is considered a therapeutic approach to the management of type-2 diabetes. This study sought to investigate the effects of essential oil from clove bud on α-amylase and α-glucosidase activities. Essential oil from clove bud was extracted by hydrodistillation, dried with anhydrous Na2SO4 and characterized using gas chromatography-mass spectrometry (GC-MS). The effects of the essential oil on α-amylase and α-glucosidase activities were investigated. The antioxidant properties of the oil and the inhibition of Fe2+ and sodium nitroprusside-induced malondialdehyde (MDA) production in rats pancreas homogenate were also carried out. The essential oil inhibited α-amylase (EC50=88.9 ml/L) and α-glucosidase (EC50=71.94 ml/L) activities in a dose-dependent manner. Furthermore, the essential oil inhibited Fe2+ and SNP-induced MDA production and exhibited antioxidant activities through their NO*, OH*, scavenging and Fe2+- chelating abilities. The total phenolic and flavonoid contents of the essential oil were 12.95 mg/g and 6.62 mg/g respectively. GC-MS analysis revealed the presence of α-pinene, β-pinene, neral, geranial, gamma terpinene, cis-ocimene, allo ocimene, 1,8-cineole, linalool, borneol, myrcene and pinene-2-ol in significant amounts. Furthermore, the essential oils exhibited antioxidant activities as typified by hydroxyl (OH) and nitric oxide (NO)] radicals scavenging and Fe2+-chelating abilities. The inhibition of α-amylase and α-glucosidase activities, inhibition of pro-oxidant induced lipid peroxidation in rat pancreas and antioxidant activities could be possible mechanisms for the use of the essential oil in the management and prevention of oxidative stress induced type-2 diabetes.

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