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Effect of Sugarcane Jaggery Prepared Using Different Heat Treatment Methods on α-Amylase Activity

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Abstract

The focus of the present investigation was to provide a comparative note on the α-amylase inhibition efficiency among jaggery samples prepared at high temperature (open-pan method) and low thermal conditions (vacuum evaporation). A lyophilized sugarcane juice sample was taken as a control. Water, methanol, and ethyl acetate were used as extraction solvents to extract biomolecules from produced jaggery. At a concentration of 16.5 mg mL−1, open-pan jaggery inhibited α-amylase by 33.14%. The inhibitory activity indicated a good correlation with respect to total phenol content. The results highlight the rationale for further clinical studies to support jaggery as a better choice to manage type-2 diabetes.

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Authors and Affiliations

  1. Department of Studies in Biochemistry, University of Mysore, Mysore, Karnataka, 570005, India

    Muneer Saif Hasan Ahmed

  2. Food Science and Technology, University of Aden, Aden, Yemen

    Muneer Saif Hasan Ahmed

  3. Department of Chemistry, Bipin Bihari Science PG College, Uttar Pradesh, Jhansi, 284001, India

    Dinesh Kumar

  4. Department of Sugar Technology, Sir M Visvesvaraya Post Graduate Center, University of Mysore, Mandya, Karnataka, 571402, India

    M. A. Harish Nayaka

  5. Life Science Department, JSSO College, Mysore, Karnataka, India

    Shashanka K. Prasad

  6. Department of Chemistry, College of Science and Arts at Khulis, University of Jeddah, Jeddah, Kingdom of Saudi Arabia

    Yaaser Q. Almulaiky

  7. Chemistry Department, Faculty of Applied Science, Taiz University, Taiz, Yemen

    Yaaser Q. Almulaiky

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  1. Muneer Saif Hasan Ahmed
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  2. Dinesh Kumar
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  3. M. A. Harish Nayaka
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Ahmed, M.S.H., Kumar, D., Nayaka, M.A.H. et al. Effect of Sugarcane Jaggery Prepared Using Different Heat Treatment Methods on α-Amylase Activity. Sugar Tech 26, 207–214 (2024). https://doi.org/10.1007/s12355-023-01331-7

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