A STUDY OF THE ABILITY TO INHIBIT α-AMYLASE AND α-GLUCOSIDASE ENZYMES FROM GARCINIA MANGOSTANA LINN’S PEEL EXTRACT

The study examines the ability to inhibit α-amylase and α-glucosidase enzymes from Garcinia mangostana Linn’s peel to exploit the potential of sources from the Mekong Delta. These are two important enzymes in the process of amylolysis into glucose, contributing to increase the blood sugar after meals. Inhibiting their activity helps control blood sugar levels. Garcinia mangostana Linn’s peel is extracted with 70% ethanol, and the results show that the extraction efficiency reaches 15.59%. The ability to inhibit α-amylase is measured by spectrum at a wavelength of 660 nm, while the ability to inhibit α-glucosidase is measured through a reaction with para-nitrophenyl-α-D-glucopyranoside at a wavelength of 405 nm. The IC50 value shows that the inhibition levels of α-amylase, α- glucosidase and the ability to eliminate the free radical DPPHare 48 µg/mL, 56 µg/mL and 171 µg/mL respectively. The study also indentifies antioxidant compounds such as tannins, flavonoids, glycosides, alkaloids in the extract. The α-mangostin content in the dry peel is 21%, and the mechanism of enzyme inhibition is a mixed type.