Research ArticleDevelopment of Liquid-Based Tea and Its Antidiabetic Effect
Sheba Culas 1 R A U J Marapana1 I R Palangasinghe2 and A C Liyanage2
1Department of Food Science and Technology University of Sri Jayewardenepura Nugegoda 10250 Sri Lanka2Department of Food Technology Dilmah Ceylon Tea Company PLC Peliyagoda 11830 Sri Lanka
Correspondence should be addressed to Sheba Culas culasshebagmailcom
Received 21 September 2020 Revised 23 December 2020 Accepted 16 January 2021 Published 1 February 2021
Academic Editor Jean-Marie Nedelec
Copyright copy 2021 Sheba Culas et al (is is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited
Diabetes mellitus is a chronic disease resulting from insulin resistance which is now a growing concern Tea fromCamellia sinensisis a beverage consisting of many health benefits one of which is its antidiabetic properties due to the presence of polyphenols Inthis study tea products made from bark extracts of Cinnamomum zeylanicum (cinnamon) and leaves of Artocarpus heterophyllus(Jak) were evaluated for their antidiabetic effects by testing for the polyphenol content antioxidant content and alpha-amylaseinhibition activity(e product made from tea and Jak yielded the highest polyphenol content of 5358plusmn 012 gallic acid equivalent(GAE) mg100 g of the raw material while cinnamon tea yielded a polyphenol content of 2269plusmn 045GAE mg100 g (e half-maximum inhibitory concentration (IC50) value of 53915mgL was obtained for the Jak brew and 54935mgL for cinnamon icetea demonstrating that cinnamon has better antioxidant capacity (e percentage inhibition of alpha-amylase showed3103plusmn 029 at a concentration of 4 microgmL of Jak tea and 1327plusmn 032 at a concentration of 175 microgmL of cinnamon brew (emaximum yield of cinnamon polyphenols of 3530plusmn 110GAE mg100 g of the raw material was obtained under an extractiontemperature of 75degC extraction time of 30 minutes and extraction ratio of 1 8 (cinnamon water) (is study suggests thatcinnamon bark extracts and Jak leavesrsquo brew can be potentially useful for the control of diabetes mellitus and the optimalconditions can be used as an indicator for scaled-up industrial production
1 Introduction
Diabetes mellitus is a growing concern around the globeaccording to Weatherspoon [1] Diabetes mellitus (DM) isa chronic disease caused by deficiency in the production ofinsulin by the pancreas or due to the ineffectiveness ofinsulin produced (e deficiency in the production ofinsulin can be both inherited and acquired (is will resultin increased concentrations of glucose in the bloodstream which can cause harm to the body in particularthe blood vessels and nerves [2] While discoveries ofmedicines and drugs for the treatment of this conditionare on the forefront there is also another growing trendfor treatment using natural ingredients that possess an-tidiabetic properties Camellia sinensis (tea) Cinnamo-mum zeylanicum (cinnamon) and Artocarpusheterophyllus (Jak) are three such ingredients havingantidiabetic properties [3] Cinnamomum zeylanicum isindigenous to Sri Lanka and southern parts of India and is
known as true cinnamon or ldquoCeylon cinnamonrdquoAccording to the study done by Khan and others [3] anunidentified factor that they isolated from cinnamonfound to have been involved in the alleviation of the signsand symptoms of diabetes and related diseases to insulinresistance Studies have been done to show that admin-istration of cinnamon powder highly contributes to thereduction of fasting blood glucose level and that the re-duction is dose dependent [4 5] Artocarpus heterophyllus(family Moraceae) commonly known as Jak is a tropicalplant native to South and Southeast Asia [6]
Polyphenols present in these natural ingredients con-tribute towards the control of diabetes by elevating theactivation of insulin reception [7] In this study that wasperformed at a leading tea company in Sri Lanka two teaproducts made from a combination of tea cinnamon andJak were studied for their antidiabetic properties by eval-uating the total polyphenolic content DPPH scavengingactivity and alpha-amylase inhibition assay
HindawiJournal of ChemistryVolume 2021 Article ID 8863936 6 pageshttpsdoiorg10115520218863936
2 Materials and Methods
21 Material Collection Tea leaves were obtained from aleading tea company in Sri Lanka while cinnamon bark andJak leaves were obtained from a reputed herb supplier lo-cated at Matale Sri Lanka All chemicals used for chemicaltesting were of analytical grade with highest purity available(gt995)
22 Preparationof theExtract (e cinnamon bark was driedusing a hot air oven at 60degC for 6 hours and was groundusing a heavy grinder to obtain cinnamon powder (en thecinnamon powder was soaked in water for a period of 24hours in different ratios (1 5 1 8 and 1 10) and wasextracted at temperatures of 65 75 and 85degC and extractiontimes of 30 60 and 90minutes Following the extraction themixture was centrifuged at 6000 rpm for 10 minutes toobtain the filtrate(e polyphenol content of the filtrates wasobtained using the ISO 14502-1 FolinndashCiocalteu method [8]and the filtrate that showed the highest polyphenol contentwas chosen to be used in the development of tea (is filtratewas stored at 4degC until usage
(e Jak leaves were brewed in 200ml hot water (100degC)for 5 minutes and then the brew was filtered to obtain theJak brew (e brew was freshly prepared for each experi-mental analysis
23 Determination of the Total Polyphenol Content (e totalpolyphenol content of the two developed products wasdetermined according to the ISO 14502-1 method(FolinndashCiocalteu method for tea) In brief 10mL of thediluted sample extract was transferred in duplicate to sep-arate tubes containing 50mL of a 110 dilution ofFolinndashCiocalteursquos reagent in water (en 40mL of sodiumcarbonate solution (75 wv) was added (e tubes werethen allowed to stand at room temperature for 60min before
absorbance at 765 nm was measured against water [8] (etotal polyphenolic contents were calculated on the basis ofthe standard calibration curve of gallic acid and expressed asgallic acid equivalent (GAE) in milligrams per 100 gram ofthe sample
24 Determination of Free Radical Scavenging ActivityFree radical scavenging activity of the extract was deter-mined by using 11-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay method as described by Brand-Williams et al [9] (e inhibition percentage was obtainedby using the following equation
(I) Acontrol minus Asample1113872 1113873lowast 100
Acontrol (1)
A curve of percent inhibition or scavenging effect againstsample concentrations was plotted and the concentration ofthe sample required for 50 inhibition (IC50) was deter-mined(e value for each of the test sample was presented asthe inhibition curve at 50 or IC50
25 Determination of Alpha-Amylase Inhibition Assay(e reducing sugar (maltose equivalent) was quantified todetermine the alpha-amylase inhibition assay (e dini-trosalicylic acid (DNS) method described by Miller [10] wasadopted with modifications to obtain the maltose equivalentA blank was prepared without plant extracts and a controlwithout the amylase enzyme replaced by equal quantities ofbuffer (002M sodium phosphate buffer (pH 69) at 20degC)(e absorbance was measured at 540 nm using a spectro-photometer (e reducing sugar released from starch wasestimated as maltose equivalent from a standard graph (eantidiabetic activity was determined through the inhibitionof α-amylase which was expressed as a percentage of in-hibition and calculated by the following equation
inhibition [(maltose in the control) minus (maltose in the sample) minus maltose in the blank] lowast 100
maltose in the control (2)
26 Statistical Analysis All tests were carried out in trip-licates (e data obtained were analysed using Minitab 17statistical software and the differences were consideredstatistically significant when plt 005
3 Results and Discussion
31 Optimization of Extraction Conditions of CinnamonAs identified by Gulcin and others [11] extraction time andtemperature are critical as these conditions affect the totalpolyphenol content in the final extract (e results of thepolyphenol content of cinnamon extracted in different ratiosin water are given (see Table 1)
It can be seen that the highest TPC is found in the ratio1 8 hence this ratio was identified as the optimum ratio forthe development of the product However since the TPC
content also differs based on temperature and time condi-tions this extraction was carried under different time andtemperature conditions to obtain the optimum conditions(e best time-temperature combination for extraction basedon the total polyphenol content of the extract was 75degC and30 minutes as shown in Figure 1 (see Table 2)
32 Determination of the Total Polyphenol Content TPC ofthe products was calculated as GAE mg per 100 gram of theraw material used by using the FolinndashCiocalteu reagent andwas given (see Table 3) As illustrated by Kim et al [12]polyphenols are responsible for insulin-potentiating actionAccording to the results obtained by Wijewardhana et al[13] methanolic cinnamon extracted in the ratio of 1 10 hada total polyphenolic content of 1894mg GAE per 100 g of
2 Journal of Chemistry
the dry weight However the hot water extraction performedin this research for the same ratio of cinnamon and wateryielded a higher polyphenol content of 1996mg GAE per100 g of the dry weight (is difference may be due to the
difference in media of extraction and can be explained by theresearch finding of Mngeni [14] who said that the highestextraction of polyphenols was that of the aqueous extractioncompared to other solvents (e research findings by
Table 1 Total polyphenol content of cinnamon extracted in different ratios of water
Cinnamon water ratio (wv) TPC (mg per 100 g of the raw material as GAE)1 5 750plusmn 0061 8 2040plusmn 0301 10 1981plusmn 039
0
5
10
15
20
25
30
35
40
0565
165
1565
0575
175
1575
0585
185
1585
TPC mg per 100g of the raw material as GAE
TPC
mg
per 1
00g
of th
e raw
mat
eria
l as G
AE
Temperature (degC) and time (hrs)
Figure 1 Plot of the total polyphenol content in mg per 100 g of the raw material as gallic acid equivalent recorded over differenttemperature and time combinations (e error bars represent the standard deviation of triplicated measurements in four separate sampleruns (n 144)
Table 2 Total polyphenol content under different time-temperature conditions
Temperature (degC) Time (h) TPC (mg per 100 g of the raw material as GAE)65 05 2231plusmn 04765 1 1584plusmn 04965 15 2763plusmn 06275 05 3530plusmn 11075 1 3493plusmn 04075 15 2663plusmn 01585 05 2366plusmn 02685 1 2185plusmn 03285 15 2571plusmn 499
Journal of Chemistry 3
Wijewardhana et al and Mngeni [13 14] are on par with thecurrent polyphenol content of cinnamon tea which is2269plusmn 045mg per 100 g of the raw material
Meanwhile the comparison of the TPC of Jak tea was notfeasible due to the limited literature on this subject How-ever the results obtained for 200ml Jak tea by theFolinndashCiocalteu method presented a mean value of
5358plusmn 012mg per 100 g of the raw material as representedin Table 3
33 Determination of Free Radical Scavenging Activity(e prepared extracts of Jak and cinnamon were evaluatedusing the DPPH test in order to investigate their radical
Table 3 Total polyphenolic content IC50 value and alpha-amylase inhibition assay of Jak tea and cinnamon tea
Figure 2 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs of theArtocarpus heterophyllus extract
Figure 3 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs ofCinnamomum zeylanicum ice tea
4 Journal of Chemistry
scavenging activity (e obtained IC50 values are illustratedin Table 3 (e maximum absorbance of DPPH is seen at515ndash517 nm (e disappearance of DPPH is measuredspectrophotometrically at 517 nm in the presence of anti-oxidants (e IC50 value which is the concentration of theantioxidant where 50 inhibition occurs can then be cal-culated using the absorbance values
(e concentration of the studied plant extracts requiredto scavenge 50 of the DPPH radicals (IC50) of the Arto-carpus heterophyllus extract was 54935mgL (see Figure 2)and for Cinnamomum zeylanicum ice tea it was 53915mgL(see Figure 3)
A research study in Nepal expressed the IC50 value ofArtocarpus heterophyllus leaves as 1069 microgml which is al-most double the IC50 value obtained in this research whichutilized Sri Lankan Jak leaves [15] (is may be due to thedifference in the location of the species varietal differencesand growing conditions such as climate light intensity soiltype and agronomic practices
(e smaller the IC50 values the higher the antioxidantactivity (e classification by Feghhi-Najafabadi et al [16]states that IC50lt 50 microgmL is considered a very powerfulantioxidant IC50 50ndash100 microgmL as a strong antioxidantIC50 100ndash150 microgmL as intermediate antioxidants and IC50151ndash200 microgmL as weak antioxidants Based on these criteriathe results obtained in this study from the samples analysedcan be classified as powerful antioxidants
34 Determination of Alpha-Amylase Inhibition AssayAlpha-amylase is responsible for the digestion of dietarystarch to maltase that in turn is digested into glucose byintestinal alpha-glucosidase Inhibition of these two enzymeswill delay carbohydrate digestion thus lowering the post-prandial blood glucose level In this research the objectivewas to investigate the inhibition percentage of alpha-amylaseof the developed product by the DNS method In this re-search the extract or the brew that results when the tea bag isbrewed produced an inhibition percentage of 3103plusmn 029 fora concentration of 4 microgmL for Jak tea and a concentrationof 175 microgmL resulted in an inhibition percentage of1327plusmn 032 for cinnamon tea (see Table 3)
4 Conclusions
(e product developed using Artocarpus heterophyllusshowed highest TPC radical scavenging activity and alpha-amylase inhibition activity in comparison to the productdeveloped using Cinnamomum zeylanicum (erefore bothproducts have the possibility of acting as antioxidants andpotential antidiabetic products However a thorough andfull-fledged in vivo study is needed to explore the role ofthese extracts and also their bioactive compounds to de-termine their antidiabetic and antioxidant activities
Data Availability
(e data supporting the findings of this study are availablewithin the article
Conflicts of Interest
(e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
(is research was financially supported by Dilmah CeylonTea Company PLC Sri Lanka
References
[1] C Weatherspoon Type 2 Diabetes Statistics Facts and TrendsMedical News Today Brighton UK 2019 httpswwwmedicalnewstodaycomarticles318472php
[2] A N Nagappa P A (akurdesai N Venkat Rao andJ Singh ldquoAntidiabetic activity of Terminalia catappa Linnfruitsrdquo Journal of Ethnopharmacology vol 88 no 1pp 45ndash50 2003
[3] A Khan N Bryden M Polansky and R Anderson ldquoInsulinpotentiating factor and chromium content of selected foodsand spicesrdquo Biological Trace Element Research vol 24 no 2-3pp 183ndash188 1990
[4] A Sahib ldquoAntidiabetic and antioxidant effect of cinnamon inpoorly controlled type-2 diabetic Iraqi patients a randomizedplacebo-controlled clinical trialrdquo Journal of InterculturalEthnopharmacology vol 5 no 2 p 108 2016
[5] S H Kim S H Hyun and S Y Choung ldquoAnti-diabetic effectof cinnamon extract on blood glucose in dbdb micerdquo Journalof Ethnopharmacology vol 104 no 1-2 pp 119ndash123 2006
[6] S Chackrewarthy M (abrew M K Weerasuriya andS Jayasekera ldquoEvaluation of the hypoglycemic and hypo-lipidemic effects of an ethylacetate fraction of Artocarpusheterophyllus (jak) leaves in streptozotocin-induced diabeticratsrdquo Pharmacognosy Magazine vol 6 no 23 p 186 2010
[7] C L Broadhurst M M Polansky and R A AndersonldquoInsulin-like biological activity of culinary and medicinalplant aqueous extracts in vitrordquo Journal of Agricultural andFood Chemistry vol 48 no 3 pp 849ndash852 2000
[8] C Anesini G E Ferraro and R Filip ldquoTotal polyphenolcontent and antioxidant capacity of commercially available tea(Camellia sinensis) in Argentinardquo Journal of Agricultural andFood Chemistry vol 56 no 19 pp 9225ndash9229 2008
[9] W Brand-Williams M E Cuvelier and C Berset ldquoUse of afree radical method to evaluate antioxidant activityrdquo LWT-Food Science and Technology vol 28 no 1 pp 25ndash30 1995
[10] G L Miller ldquoUse of dinitrosalicylic acid reagent for deter-mination of reducing sugarrdquo Analytical Chemistry vol 31no 3 pp 426ndash428 1959
[11] I Gulcin R Kaya A C Goren et al ldquoAnticholinergic an-tidiabetic and antioxidant activities of cinnamon (cinnamo-mum verum) bark extracts polyphenol contents analysis byLC-MSMSrdquo International Journal of Food Properties vol 22no 1 pp 1511ndash1526 2019
[12] Y Kim J Keogh and P Clifton ldquoPolyphenols and glycemiccontrolrdquo Nutrients vol 8 no 1 pp 17ndash34 2016
[13] U Wijewardhana U Gunathilaka and S Navaratne ldquoDe-termination of total phenolic content radical scavengingactivity and total antioxidant capacity of cinnamon bark blackcumin seeds and garlicrdquo International Research Journal ofAdvanced Engineering and Science vol 4 no 2 pp 55ndash572019
[14] N Z Mngeni ldquoBioactive compounds from selected medicinalplants used in antidiabetic treatmentrdquo Doctoral dissertation
Journal of Chemistry 5
Cape Peninsula University of Technology Cape Town SouthAfrica 2017
[15] N (apa P (apa J Bhandari P Niraula N Shrestha andB G Shrestha ldquoStudy of phytochemical antioxidant andantimicrobial activity of artocarpus heterophyllusrdquo NepalJournal of Biotechnology vol 4 no 1 pp 47ndash53 2016
[16] S Feghhi-Najafabadi L Safaeian and B Zolfaghari ldquoIn vitroantioxidant effects of different extracts obtained from theleaves and seeds of Allium ampeloprasum subsp persicumrdquoJournal of Herbmed Pharmacology vol 8 no 3 pp 256ndash2602019
6 Journal of Chemistry
2 Materials and Methods
21 Material Collection Tea leaves were obtained from aleading tea company in Sri Lanka while cinnamon bark andJak leaves were obtained from a reputed herb supplier lo-cated at Matale Sri Lanka All chemicals used for chemicaltesting were of analytical grade with highest purity available(gt995)
22 Preparationof theExtract (e cinnamon bark was driedusing a hot air oven at 60degC for 6 hours and was groundusing a heavy grinder to obtain cinnamon powder (en thecinnamon powder was soaked in water for a period of 24hours in different ratios (1 5 1 8 and 1 10) and wasextracted at temperatures of 65 75 and 85degC and extractiontimes of 30 60 and 90minutes Following the extraction themixture was centrifuged at 6000 rpm for 10 minutes toobtain the filtrate(e polyphenol content of the filtrates wasobtained using the ISO 14502-1 FolinndashCiocalteu method [8]and the filtrate that showed the highest polyphenol contentwas chosen to be used in the development of tea (is filtratewas stored at 4degC until usage
(e Jak leaves were brewed in 200ml hot water (100degC)for 5 minutes and then the brew was filtered to obtain theJak brew (e brew was freshly prepared for each experi-mental analysis
23 Determination of the Total Polyphenol Content (e totalpolyphenol content of the two developed products wasdetermined according to the ISO 14502-1 method(FolinndashCiocalteu method for tea) In brief 10mL of thediluted sample extract was transferred in duplicate to sep-arate tubes containing 50mL of a 110 dilution ofFolinndashCiocalteursquos reagent in water (en 40mL of sodiumcarbonate solution (75 wv) was added (e tubes werethen allowed to stand at room temperature for 60min before
absorbance at 765 nm was measured against water [8] (etotal polyphenolic contents were calculated on the basis ofthe standard calibration curve of gallic acid and expressed asgallic acid equivalent (GAE) in milligrams per 100 gram ofthe sample
24 Determination of Free Radical Scavenging ActivityFree radical scavenging activity of the extract was deter-mined by using 11-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay method as described by Brand-Williams et al [9] (e inhibition percentage was obtainedby using the following equation
(I) Acontrol minus Asample1113872 1113873lowast 100
Acontrol (1)
A curve of percent inhibition or scavenging effect againstsample concentrations was plotted and the concentration ofthe sample required for 50 inhibition (IC50) was deter-mined(e value for each of the test sample was presented asthe inhibition curve at 50 or IC50
25 Determination of Alpha-Amylase Inhibition Assay(e reducing sugar (maltose equivalent) was quantified todetermine the alpha-amylase inhibition assay (e dini-trosalicylic acid (DNS) method described by Miller [10] wasadopted with modifications to obtain the maltose equivalentA blank was prepared without plant extracts and a controlwithout the amylase enzyme replaced by equal quantities ofbuffer (002M sodium phosphate buffer (pH 69) at 20degC)(e absorbance was measured at 540 nm using a spectro-photometer (e reducing sugar released from starch wasestimated as maltose equivalent from a standard graph (eantidiabetic activity was determined through the inhibitionof α-amylase which was expressed as a percentage of in-hibition and calculated by the following equation
inhibition [(maltose in the control) minus (maltose in the sample) minus maltose in the blank] lowast 100
maltose in the control (2)
26 Statistical Analysis All tests were carried out in trip-licates (e data obtained were analysed using Minitab 17statistical software and the differences were consideredstatistically significant when plt 005
3 Results and Discussion
31 Optimization of Extraction Conditions of CinnamonAs identified by Gulcin and others [11] extraction time andtemperature are critical as these conditions affect the totalpolyphenol content in the final extract (e results of thepolyphenol content of cinnamon extracted in different ratiosin water are given (see Table 1)
It can be seen that the highest TPC is found in the ratio1 8 hence this ratio was identified as the optimum ratio forthe development of the product However since the TPC
content also differs based on temperature and time condi-tions this extraction was carried under different time andtemperature conditions to obtain the optimum conditions(e best time-temperature combination for extraction basedon the total polyphenol content of the extract was 75degC and30 minutes as shown in Figure 1 (see Table 2)
32 Determination of the Total Polyphenol Content TPC ofthe products was calculated as GAE mg per 100 gram of theraw material used by using the FolinndashCiocalteu reagent andwas given (see Table 3) As illustrated by Kim et al [12]polyphenols are responsible for insulin-potentiating actionAccording to the results obtained by Wijewardhana et al[13] methanolic cinnamon extracted in the ratio of 1 10 hada total polyphenolic content of 1894mg GAE per 100 g of
2 Journal of Chemistry
the dry weight However the hot water extraction performedin this research for the same ratio of cinnamon and wateryielded a higher polyphenol content of 1996mg GAE per100 g of the dry weight (is difference may be due to the
difference in media of extraction and can be explained by theresearch finding of Mngeni [14] who said that the highestextraction of polyphenols was that of the aqueous extractioncompared to other solvents (e research findings by
Table 1 Total polyphenol content of cinnamon extracted in different ratios of water
Cinnamon water ratio (wv) TPC (mg per 100 g of the raw material as GAE)1 5 750plusmn 0061 8 2040plusmn 0301 10 1981plusmn 039
0
5
10
15
20
25
30
35
40
0565
165
1565
0575
175
1575
0585
185
1585
TPC mg per 100g of the raw material as GAE
TPC
mg
per 1
00g
of th
e raw
mat
eria
l as G
AE
Temperature (degC) and time (hrs)
Figure 1 Plot of the total polyphenol content in mg per 100 g of the raw material as gallic acid equivalent recorded over differenttemperature and time combinations (e error bars represent the standard deviation of triplicated measurements in four separate sampleruns (n 144)
Table 2 Total polyphenol content under different time-temperature conditions
Temperature (degC) Time (h) TPC (mg per 100 g of the raw material as GAE)65 05 2231plusmn 04765 1 1584plusmn 04965 15 2763plusmn 06275 05 3530plusmn 11075 1 3493plusmn 04075 15 2663plusmn 01585 05 2366plusmn 02685 1 2185plusmn 03285 15 2571plusmn 499
Journal of Chemistry 3
Wijewardhana et al and Mngeni [13 14] are on par with thecurrent polyphenol content of cinnamon tea which is2269plusmn 045mg per 100 g of the raw material
Meanwhile the comparison of the TPC of Jak tea was notfeasible due to the limited literature on this subject How-ever the results obtained for 200ml Jak tea by theFolinndashCiocalteu method presented a mean value of
5358plusmn 012mg per 100 g of the raw material as representedin Table 3
33 Determination of Free Radical Scavenging Activity(e prepared extracts of Jak and cinnamon were evaluatedusing the DPPH test in order to investigate their radical
Table 3 Total polyphenolic content IC50 value and alpha-amylase inhibition assay of Jak tea and cinnamon tea
Figure 2 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs of theArtocarpus heterophyllus extract
Figure 3 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs ofCinnamomum zeylanicum ice tea
4 Journal of Chemistry
scavenging activity (e obtained IC50 values are illustratedin Table 3 (e maximum absorbance of DPPH is seen at515ndash517 nm (e disappearance of DPPH is measuredspectrophotometrically at 517 nm in the presence of anti-oxidants (e IC50 value which is the concentration of theantioxidant where 50 inhibition occurs can then be cal-culated using the absorbance values
(e concentration of the studied plant extracts requiredto scavenge 50 of the DPPH radicals (IC50) of the Arto-carpus heterophyllus extract was 54935mgL (see Figure 2)and for Cinnamomum zeylanicum ice tea it was 53915mgL(see Figure 3)
A research study in Nepal expressed the IC50 value ofArtocarpus heterophyllus leaves as 1069 microgml which is al-most double the IC50 value obtained in this research whichutilized Sri Lankan Jak leaves [15] (is may be due to thedifference in the location of the species varietal differencesand growing conditions such as climate light intensity soiltype and agronomic practices
(e smaller the IC50 values the higher the antioxidantactivity (e classification by Feghhi-Najafabadi et al [16]states that IC50lt 50 microgmL is considered a very powerfulantioxidant IC50 50ndash100 microgmL as a strong antioxidantIC50 100ndash150 microgmL as intermediate antioxidants and IC50151ndash200 microgmL as weak antioxidants Based on these criteriathe results obtained in this study from the samples analysedcan be classified as powerful antioxidants
34 Determination of Alpha-Amylase Inhibition AssayAlpha-amylase is responsible for the digestion of dietarystarch to maltase that in turn is digested into glucose byintestinal alpha-glucosidase Inhibition of these two enzymeswill delay carbohydrate digestion thus lowering the post-prandial blood glucose level In this research the objectivewas to investigate the inhibition percentage of alpha-amylaseof the developed product by the DNS method In this re-search the extract or the brew that results when the tea bag isbrewed produced an inhibition percentage of 3103plusmn 029 fora concentration of 4 microgmL for Jak tea and a concentrationof 175 microgmL resulted in an inhibition percentage of1327plusmn 032 for cinnamon tea (see Table 3)
4 Conclusions
(e product developed using Artocarpus heterophyllusshowed highest TPC radical scavenging activity and alpha-amylase inhibition activity in comparison to the productdeveloped using Cinnamomum zeylanicum (erefore bothproducts have the possibility of acting as antioxidants andpotential antidiabetic products However a thorough andfull-fledged in vivo study is needed to explore the role ofthese extracts and also their bioactive compounds to de-termine their antidiabetic and antioxidant activities
Data Availability
(e data supporting the findings of this study are availablewithin the article
Conflicts of Interest
(e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
(is research was financially supported by Dilmah CeylonTea Company PLC Sri Lanka
References
[1] C Weatherspoon Type 2 Diabetes Statistics Facts and TrendsMedical News Today Brighton UK 2019 httpswwwmedicalnewstodaycomarticles318472php
[2] A N Nagappa P A (akurdesai N Venkat Rao andJ Singh ldquoAntidiabetic activity of Terminalia catappa Linnfruitsrdquo Journal of Ethnopharmacology vol 88 no 1pp 45ndash50 2003
[3] A Khan N Bryden M Polansky and R Anderson ldquoInsulinpotentiating factor and chromium content of selected foodsand spicesrdquo Biological Trace Element Research vol 24 no 2-3pp 183ndash188 1990
[4] A Sahib ldquoAntidiabetic and antioxidant effect of cinnamon inpoorly controlled type-2 diabetic Iraqi patients a randomizedplacebo-controlled clinical trialrdquo Journal of InterculturalEthnopharmacology vol 5 no 2 p 108 2016
[5] S H Kim S H Hyun and S Y Choung ldquoAnti-diabetic effectof cinnamon extract on blood glucose in dbdb micerdquo Journalof Ethnopharmacology vol 104 no 1-2 pp 119ndash123 2006
[6] S Chackrewarthy M (abrew M K Weerasuriya andS Jayasekera ldquoEvaluation of the hypoglycemic and hypo-lipidemic effects of an ethylacetate fraction of Artocarpusheterophyllus (jak) leaves in streptozotocin-induced diabeticratsrdquo Pharmacognosy Magazine vol 6 no 23 p 186 2010
[7] C L Broadhurst M M Polansky and R A AndersonldquoInsulin-like biological activity of culinary and medicinalplant aqueous extracts in vitrordquo Journal of Agricultural andFood Chemistry vol 48 no 3 pp 849ndash852 2000
[8] C Anesini G E Ferraro and R Filip ldquoTotal polyphenolcontent and antioxidant capacity of commercially available tea(Camellia sinensis) in Argentinardquo Journal of Agricultural andFood Chemistry vol 56 no 19 pp 9225ndash9229 2008
[9] W Brand-Williams M E Cuvelier and C Berset ldquoUse of afree radical method to evaluate antioxidant activityrdquo LWT-Food Science and Technology vol 28 no 1 pp 25ndash30 1995
[10] G L Miller ldquoUse of dinitrosalicylic acid reagent for deter-mination of reducing sugarrdquo Analytical Chemistry vol 31no 3 pp 426ndash428 1959
[11] I Gulcin R Kaya A C Goren et al ldquoAnticholinergic an-tidiabetic and antioxidant activities of cinnamon (cinnamo-mum verum) bark extracts polyphenol contents analysis byLC-MSMSrdquo International Journal of Food Properties vol 22no 1 pp 1511ndash1526 2019
[12] Y Kim J Keogh and P Clifton ldquoPolyphenols and glycemiccontrolrdquo Nutrients vol 8 no 1 pp 17ndash34 2016
[13] U Wijewardhana U Gunathilaka and S Navaratne ldquoDe-termination of total phenolic content radical scavengingactivity and total antioxidant capacity of cinnamon bark blackcumin seeds and garlicrdquo International Research Journal ofAdvanced Engineering and Science vol 4 no 2 pp 55ndash572019
[14] N Z Mngeni ldquoBioactive compounds from selected medicinalplants used in antidiabetic treatmentrdquo Doctoral dissertation
Journal of Chemistry 5
Cape Peninsula University of Technology Cape Town SouthAfrica 2017
[15] N (apa P (apa J Bhandari P Niraula N Shrestha andB G Shrestha ldquoStudy of phytochemical antioxidant andantimicrobial activity of artocarpus heterophyllusrdquo NepalJournal of Biotechnology vol 4 no 1 pp 47ndash53 2016
[16] S Feghhi-Najafabadi L Safaeian and B Zolfaghari ldquoIn vitroantioxidant effects of different extracts obtained from theleaves and seeds of Allium ampeloprasum subsp persicumrdquoJournal of Herbmed Pharmacology vol 8 no 3 pp 256ndash2602019
6 Journal of Chemistry
the dry weight However the hot water extraction performedin this research for the same ratio of cinnamon and wateryielded a higher polyphenol content of 1996mg GAE per100 g of the dry weight (is difference may be due to the
difference in media of extraction and can be explained by theresearch finding of Mngeni [14] who said that the highestextraction of polyphenols was that of the aqueous extractioncompared to other solvents (e research findings by
Table 1 Total polyphenol content of cinnamon extracted in different ratios of water
Cinnamon water ratio (wv) TPC (mg per 100 g of the raw material as GAE)1 5 750plusmn 0061 8 2040plusmn 0301 10 1981plusmn 039
0
5
10
15
20
25
30
35
40
0565
165
1565
0575
175
1575
0585
185
1585
TPC mg per 100g of the raw material as GAE
TPC
mg
per 1
00g
of th
e raw
mat
eria
l as G
AE
Temperature (degC) and time (hrs)
Figure 1 Plot of the total polyphenol content in mg per 100 g of the raw material as gallic acid equivalent recorded over differenttemperature and time combinations (e error bars represent the standard deviation of triplicated measurements in four separate sampleruns (n 144)
Table 2 Total polyphenol content under different time-temperature conditions
Temperature (degC) Time (h) TPC (mg per 100 g of the raw material as GAE)65 05 2231plusmn 04765 1 1584plusmn 04965 15 2763plusmn 06275 05 3530plusmn 11075 1 3493plusmn 04075 15 2663plusmn 01585 05 2366plusmn 02685 1 2185plusmn 03285 15 2571plusmn 499
Journal of Chemistry 3
Wijewardhana et al and Mngeni [13 14] are on par with thecurrent polyphenol content of cinnamon tea which is2269plusmn 045mg per 100 g of the raw material
Meanwhile the comparison of the TPC of Jak tea was notfeasible due to the limited literature on this subject How-ever the results obtained for 200ml Jak tea by theFolinndashCiocalteu method presented a mean value of
5358plusmn 012mg per 100 g of the raw material as representedin Table 3
33 Determination of Free Radical Scavenging Activity(e prepared extracts of Jak and cinnamon were evaluatedusing the DPPH test in order to investigate their radical
Table 3 Total polyphenolic content IC50 value and alpha-amylase inhibition assay of Jak tea and cinnamon tea
Figure 2 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs of theArtocarpus heterophyllus extract
Figure 3 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs ofCinnamomum zeylanicum ice tea
4 Journal of Chemistry
scavenging activity (e obtained IC50 values are illustratedin Table 3 (e maximum absorbance of DPPH is seen at515ndash517 nm (e disappearance of DPPH is measuredspectrophotometrically at 517 nm in the presence of anti-oxidants (e IC50 value which is the concentration of theantioxidant where 50 inhibition occurs can then be cal-culated using the absorbance values
(e concentration of the studied plant extracts requiredto scavenge 50 of the DPPH radicals (IC50) of the Arto-carpus heterophyllus extract was 54935mgL (see Figure 2)and for Cinnamomum zeylanicum ice tea it was 53915mgL(see Figure 3)
A research study in Nepal expressed the IC50 value ofArtocarpus heterophyllus leaves as 1069 microgml which is al-most double the IC50 value obtained in this research whichutilized Sri Lankan Jak leaves [15] (is may be due to thedifference in the location of the species varietal differencesand growing conditions such as climate light intensity soiltype and agronomic practices
(e smaller the IC50 values the higher the antioxidantactivity (e classification by Feghhi-Najafabadi et al [16]states that IC50lt 50 microgmL is considered a very powerfulantioxidant IC50 50ndash100 microgmL as a strong antioxidantIC50 100ndash150 microgmL as intermediate antioxidants and IC50151ndash200 microgmL as weak antioxidants Based on these criteriathe results obtained in this study from the samples analysedcan be classified as powerful antioxidants
34 Determination of Alpha-Amylase Inhibition AssayAlpha-amylase is responsible for the digestion of dietarystarch to maltase that in turn is digested into glucose byintestinal alpha-glucosidase Inhibition of these two enzymeswill delay carbohydrate digestion thus lowering the post-prandial blood glucose level In this research the objectivewas to investigate the inhibition percentage of alpha-amylaseof the developed product by the DNS method In this re-search the extract or the brew that results when the tea bag isbrewed produced an inhibition percentage of 3103plusmn 029 fora concentration of 4 microgmL for Jak tea and a concentrationof 175 microgmL resulted in an inhibition percentage of1327plusmn 032 for cinnamon tea (see Table 3)
4 Conclusions
(e product developed using Artocarpus heterophyllusshowed highest TPC radical scavenging activity and alpha-amylase inhibition activity in comparison to the productdeveloped using Cinnamomum zeylanicum (erefore bothproducts have the possibility of acting as antioxidants andpotential antidiabetic products However a thorough andfull-fledged in vivo study is needed to explore the role ofthese extracts and also their bioactive compounds to de-termine their antidiabetic and antioxidant activities
Data Availability
(e data supporting the findings of this study are availablewithin the article
Conflicts of Interest
(e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
(is research was financially supported by Dilmah CeylonTea Company PLC Sri Lanka
References
[1] C Weatherspoon Type 2 Diabetes Statistics Facts and TrendsMedical News Today Brighton UK 2019 httpswwwmedicalnewstodaycomarticles318472php
[2] A N Nagappa P A (akurdesai N Venkat Rao andJ Singh ldquoAntidiabetic activity of Terminalia catappa Linnfruitsrdquo Journal of Ethnopharmacology vol 88 no 1pp 45ndash50 2003
[3] A Khan N Bryden M Polansky and R Anderson ldquoInsulinpotentiating factor and chromium content of selected foodsand spicesrdquo Biological Trace Element Research vol 24 no 2-3pp 183ndash188 1990
[4] A Sahib ldquoAntidiabetic and antioxidant effect of cinnamon inpoorly controlled type-2 diabetic Iraqi patients a randomizedplacebo-controlled clinical trialrdquo Journal of InterculturalEthnopharmacology vol 5 no 2 p 108 2016
[5] S H Kim S H Hyun and S Y Choung ldquoAnti-diabetic effectof cinnamon extract on blood glucose in dbdb micerdquo Journalof Ethnopharmacology vol 104 no 1-2 pp 119ndash123 2006
[6] S Chackrewarthy M (abrew M K Weerasuriya andS Jayasekera ldquoEvaluation of the hypoglycemic and hypo-lipidemic effects of an ethylacetate fraction of Artocarpusheterophyllus (jak) leaves in streptozotocin-induced diabeticratsrdquo Pharmacognosy Magazine vol 6 no 23 p 186 2010
[7] C L Broadhurst M M Polansky and R A AndersonldquoInsulin-like biological activity of culinary and medicinalplant aqueous extracts in vitrordquo Journal of Agricultural andFood Chemistry vol 48 no 3 pp 849ndash852 2000
[8] C Anesini G E Ferraro and R Filip ldquoTotal polyphenolcontent and antioxidant capacity of commercially available tea(Camellia sinensis) in Argentinardquo Journal of Agricultural andFood Chemistry vol 56 no 19 pp 9225ndash9229 2008
[9] W Brand-Williams M E Cuvelier and C Berset ldquoUse of afree radical method to evaluate antioxidant activityrdquo LWT-Food Science and Technology vol 28 no 1 pp 25ndash30 1995
[10] G L Miller ldquoUse of dinitrosalicylic acid reagent for deter-mination of reducing sugarrdquo Analytical Chemistry vol 31no 3 pp 426ndash428 1959
[11] I Gulcin R Kaya A C Goren et al ldquoAnticholinergic an-tidiabetic and antioxidant activities of cinnamon (cinnamo-mum verum) bark extracts polyphenol contents analysis byLC-MSMSrdquo International Journal of Food Properties vol 22no 1 pp 1511ndash1526 2019
[12] Y Kim J Keogh and P Clifton ldquoPolyphenols and glycemiccontrolrdquo Nutrients vol 8 no 1 pp 17ndash34 2016
[13] U Wijewardhana U Gunathilaka and S Navaratne ldquoDe-termination of total phenolic content radical scavengingactivity and total antioxidant capacity of cinnamon bark blackcumin seeds and garlicrdquo International Research Journal ofAdvanced Engineering and Science vol 4 no 2 pp 55ndash572019
[14] N Z Mngeni ldquoBioactive compounds from selected medicinalplants used in antidiabetic treatmentrdquo Doctoral dissertation
Journal of Chemistry 5
Cape Peninsula University of Technology Cape Town SouthAfrica 2017
[15] N (apa P (apa J Bhandari P Niraula N Shrestha andB G Shrestha ldquoStudy of phytochemical antioxidant andantimicrobial activity of artocarpus heterophyllusrdquo NepalJournal of Biotechnology vol 4 no 1 pp 47ndash53 2016
[16] S Feghhi-Najafabadi L Safaeian and B Zolfaghari ldquoIn vitroantioxidant effects of different extracts obtained from theleaves and seeds of Allium ampeloprasum subsp persicumrdquoJournal of Herbmed Pharmacology vol 8 no 3 pp 256ndash2602019
6 Journal of Chemistry
Wijewardhana et al and Mngeni [13 14] are on par with thecurrent polyphenol content of cinnamon tea which is2269plusmn 045mg per 100 g of the raw material
Meanwhile the comparison of the TPC of Jak tea was notfeasible due to the limited literature on this subject How-ever the results obtained for 200ml Jak tea by theFolinndashCiocalteu method presented a mean value of
5358plusmn 012mg per 100 g of the raw material as representedin Table 3
33 Determination of Free Radical Scavenging Activity(e prepared extracts of Jak and cinnamon were evaluatedusing the DPPH test in order to investigate their radical
Table 3 Total polyphenolic content IC50 value and alpha-amylase inhibition assay of Jak tea and cinnamon tea
Figure 2 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs of theArtocarpus heterophyllus extract
Figure 3 Plot of inhibition percentage with respect to concentration (mgL) of triplicated measurements in two separate sample runs ofCinnamomum zeylanicum ice tea
4 Journal of Chemistry
scavenging activity (e obtained IC50 values are illustratedin Table 3 (e maximum absorbance of DPPH is seen at515ndash517 nm (e disappearance of DPPH is measuredspectrophotometrically at 517 nm in the presence of anti-oxidants (e IC50 value which is the concentration of theantioxidant where 50 inhibition occurs can then be cal-culated using the absorbance values
(e concentration of the studied plant extracts requiredto scavenge 50 of the DPPH radicals (IC50) of the Arto-carpus heterophyllus extract was 54935mgL (see Figure 2)and for Cinnamomum zeylanicum ice tea it was 53915mgL(see Figure 3)
A research study in Nepal expressed the IC50 value ofArtocarpus heterophyllus leaves as 1069 microgml which is al-most double the IC50 value obtained in this research whichutilized Sri Lankan Jak leaves [15] (is may be due to thedifference in the location of the species varietal differencesand growing conditions such as climate light intensity soiltype and agronomic practices
(e smaller the IC50 values the higher the antioxidantactivity (e classification by Feghhi-Najafabadi et al [16]states that IC50lt 50 microgmL is considered a very powerfulantioxidant IC50 50ndash100 microgmL as a strong antioxidantIC50 100ndash150 microgmL as intermediate antioxidants and IC50151ndash200 microgmL as weak antioxidants Based on these criteriathe results obtained in this study from the samples analysedcan be classified as powerful antioxidants
34 Determination of Alpha-Amylase Inhibition AssayAlpha-amylase is responsible for the digestion of dietarystarch to maltase that in turn is digested into glucose byintestinal alpha-glucosidase Inhibition of these two enzymeswill delay carbohydrate digestion thus lowering the post-prandial blood glucose level In this research the objectivewas to investigate the inhibition percentage of alpha-amylaseof the developed product by the DNS method In this re-search the extract or the brew that results when the tea bag isbrewed produced an inhibition percentage of 3103plusmn 029 fora concentration of 4 microgmL for Jak tea and a concentrationof 175 microgmL resulted in an inhibition percentage of1327plusmn 032 for cinnamon tea (see Table 3)
4 Conclusions
(e product developed using Artocarpus heterophyllusshowed highest TPC radical scavenging activity and alpha-amylase inhibition activity in comparison to the productdeveloped using Cinnamomum zeylanicum (erefore bothproducts have the possibility of acting as antioxidants andpotential antidiabetic products However a thorough andfull-fledged in vivo study is needed to explore the role ofthese extracts and also their bioactive compounds to de-termine their antidiabetic and antioxidant activities
Data Availability
(e data supporting the findings of this study are availablewithin the article
Conflicts of Interest
(e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
(is research was financially supported by Dilmah CeylonTea Company PLC Sri Lanka
References
[1] C Weatherspoon Type 2 Diabetes Statistics Facts and TrendsMedical News Today Brighton UK 2019 httpswwwmedicalnewstodaycomarticles318472php
[2] A N Nagappa P A (akurdesai N Venkat Rao andJ Singh ldquoAntidiabetic activity of Terminalia catappa Linnfruitsrdquo Journal of Ethnopharmacology vol 88 no 1pp 45ndash50 2003
[3] A Khan N Bryden M Polansky and R Anderson ldquoInsulinpotentiating factor and chromium content of selected foodsand spicesrdquo Biological Trace Element Research vol 24 no 2-3pp 183ndash188 1990
[4] A Sahib ldquoAntidiabetic and antioxidant effect of cinnamon inpoorly controlled type-2 diabetic Iraqi patients a randomizedplacebo-controlled clinical trialrdquo Journal of InterculturalEthnopharmacology vol 5 no 2 p 108 2016
[5] S H Kim S H Hyun and S Y Choung ldquoAnti-diabetic effectof cinnamon extract on blood glucose in dbdb micerdquo Journalof Ethnopharmacology vol 104 no 1-2 pp 119ndash123 2006
[6] S Chackrewarthy M (abrew M K Weerasuriya andS Jayasekera ldquoEvaluation of the hypoglycemic and hypo-lipidemic effects of an ethylacetate fraction of Artocarpusheterophyllus (jak) leaves in streptozotocin-induced diabeticratsrdquo Pharmacognosy Magazine vol 6 no 23 p 186 2010
[7] C L Broadhurst M M Polansky and R A AndersonldquoInsulin-like biological activity of culinary and medicinalplant aqueous extracts in vitrordquo Journal of Agricultural andFood Chemistry vol 48 no 3 pp 849ndash852 2000
[8] C Anesini G E Ferraro and R Filip ldquoTotal polyphenolcontent and antioxidant capacity of commercially available tea(Camellia sinensis) in Argentinardquo Journal of Agricultural andFood Chemistry vol 56 no 19 pp 9225ndash9229 2008
[9] W Brand-Williams M E Cuvelier and C Berset ldquoUse of afree radical method to evaluate antioxidant activityrdquo LWT-Food Science and Technology vol 28 no 1 pp 25ndash30 1995
[10] G L Miller ldquoUse of dinitrosalicylic acid reagent for deter-mination of reducing sugarrdquo Analytical Chemistry vol 31no 3 pp 426ndash428 1959
[11] I Gulcin R Kaya A C Goren et al ldquoAnticholinergic an-tidiabetic and antioxidant activities of cinnamon (cinnamo-mum verum) bark extracts polyphenol contents analysis byLC-MSMSrdquo International Journal of Food Properties vol 22no 1 pp 1511ndash1526 2019
[12] Y Kim J Keogh and P Clifton ldquoPolyphenols and glycemiccontrolrdquo Nutrients vol 8 no 1 pp 17ndash34 2016
[13] U Wijewardhana U Gunathilaka and S Navaratne ldquoDe-termination of total phenolic content radical scavengingactivity and total antioxidant capacity of cinnamon bark blackcumin seeds and garlicrdquo International Research Journal ofAdvanced Engineering and Science vol 4 no 2 pp 55ndash572019
[14] N Z Mngeni ldquoBioactive compounds from selected medicinalplants used in antidiabetic treatmentrdquo Doctoral dissertation
Journal of Chemistry 5
Cape Peninsula University of Technology Cape Town SouthAfrica 2017
[15] N (apa P (apa J Bhandari P Niraula N Shrestha andB G Shrestha ldquoStudy of phytochemical antioxidant andantimicrobial activity of artocarpus heterophyllusrdquo NepalJournal of Biotechnology vol 4 no 1 pp 47ndash53 2016
[16] S Feghhi-Najafabadi L Safaeian and B Zolfaghari ldquoIn vitroantioxidant effects of different extracts obtained from theleaves and seeds of Allium ampeloprasum subsp persicumrdquoJournal of Herbmed Pharmacology vol 8 no 3 pp 256ndash2602019
6 Journal of Chemistry
scavenging activity (e obtained IC50 values are illustratedin Table 3 (e maximum absorbance of DPPH is seen at515ndash517 nm (e disappearance of DPPH is measuredspectrophotometrically at 517 nm in the presence of anti-oxidants (e IC50 value which is the concentration of theantioxidant where 50 inhibition occurs can then be cal-culated using the absorbance values
(e concentration of the studied plant extracts requiredto scavenge 50 of the DPPH radicals (IC50) of the Arto-carpus heterophyllus extract was 54935mgL (see Figure 2)and for Cinnamomum zeylanicum ice tea it was 53915mgL(see Figure 3)
A research study in Nepal expressed the IC50 value ofArtocarpus heterophyllus leaves as 1069 microgml which is al-most double the IC50 value obtained in this research whichutilized Sri Lankan Jak leaves [15] (is may be due to thedifference in the location of the species varietal differencesand growing conditions such as climate light intensity soiltype and agronomic practices
(e smaller the IC50 values the higher the antioxidantactivity (e classification by Feghhi-Najafabadi et al [16]states that IC50lt 50 microgmL is considered a very powerfulantioxidant IC50 50ndash100 microgmL as a strong antioxidantIC50 100ndash150 microgmL as intermediate antioxidants and IC50151ndash200 microgmL as weak antioxidants Based on these criteriathe results obtained in this study from the samples analysedcan be classified as powerful antioxidants
34 Determination of Alpha-Amylase Inhibition AssayAlpha-amylase is responsible for the digestion of dietarystarch to maltase that in turn is digested into glucose byintestinal alpha-glucosidase Inhibition of these two enzymeswill delay carbohydrate digestion thus lowering the post-prandial blood glucose level In this research the objectivewas to investigate the inhibition percentage of alpha-amylaseof the developed product by the DNS method In this re-search the extract or the brew that results when the tea bag isbrewed produced an inhibition percentage of 3103plusmn 029 fora concentration of 4 microgmL for Jak tea and a concentrationof 175 microgmL resulted in an inhibition percentage of1327plusmn 032 for cinnamon tea (see Table 3)
4 Conclusions
(e product developed using Artocarpus heterophyllusshowed highest TPC radical scavenging activity and alpha-amylase inhibition activity in comparison to the productdeveloped using Cinnamomum zeylanicum (erefore bothproducts have the possibility of acting as antioxidants andpotential antidiabetic products However a thorough andfull-fledged in vivo study is needed to explore the role ofthese extracts and also their bioactive compounds to de-termine their antidiabetic and antioxidant activities
Data Availability
(e data supporting the findings of this study are availablewithin the article
Conflicts of Interest
(e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
(is research was financially supported by Dilmah CeylonTea Company PLC Sri Lanka
References
[1] C Weatherspoon Type 2 Diabetes Statistics Facts and TrendsMedical News Today Brighton UK 2019 httpswwwmedicalnewstodaycomarticles318472php
[2] A N Nagappa P A (akurdesai N Venkat Rao andJ Singh ldquoAntidiabetic activity of Terminalia catappa Linnfruitsrdquo Journal of Ethnopharmacology vol 88 no 1pp 45ndash50 2003
[3] A Khan N Bryden M Polansky and R Anderson ldquoInsulinpotentiating factor and chromium content of selected foodsand spicesrdquo Biological Trace Element Research vol 24 no 2-3pp 183ndash188 1990
[4] A Sahib ldquoAntidiabetic and antioxidant effect of cinnamon inpoorly controlled type-2 diabetic Iraqi patients a randomizedplacebo-controlled clinical trialrdquo Journal of InterculturalEthnopharmacology vol 5 no 2 p 108 2016
[5] S H Kim S H Hyun and S Y Choung ldquoAnti-diabetic effectof cinnamon extract on blood glucose in dbdb micerdquo Journalof Ethnopharmacology vol 104 no 1-2 pp 119ndash123 2006
[6] S Chackrewarthy M (abrew M K Weerasuriya andS Jayasekera ldquoEvaluation of the hypoglycemic and hypo-lipidemic effects of an ethylacetate fraction of Artocarpusheterophyllus (jak) leaves in streptozotocin-induced diabeticratsrdquo Pharmacognosy Magazine vol 6 no 23 p 186 2010
[7] C L Broadhurst M M Polansky and R A AndersonldquoInsulin-like biological activity of culinary and medicinalplant aqueous extracts in vitrordquo Journal of Agricultural andFood Chemistry vol 48 no 3 pp 849ndash852 2000
[8] C Anesini G E Ferraro and R Filip ldquoTotal polyphenolcontent and antioxidant capacity of commercially available tea(Camellia sinensis) in Argentinardquo Journal of Agricultural andFood Chemistry vol 56 no 19 pp 9225ndash9229 2008
[9] W Brand-Williams M E Cuvelier and C Berset ldquoUse of afree radical method to evaluate antioxidant activityrdquo LWT-Food Science and Technology vol 28 no 1 pp 25ndash30 1995
[10] G L Miller ldquoUse of dinitrosalicylic acid reagent for deter-mination of reducing sugarrdquo Analytical Chemistry vol 31no 3 pp 426ndash428 1959
[11] I Gulcin R Kaya A C Goren et al ldquoAnticholinergic an-tidiabetic and antioxidant activities of cinnamon (cinnamo-mum verum) bark extracts polyphenol contents analysis byLC-MSMSrdquo International Journal of Food Properties vol 22no 1 pp 1511ndash1526 2019
[12] Y Kim J Keogh and P Clifton ldquoPolyphenols and glycemiccontrolrdquo Nutrients vol 8 no 1 pp 17ndash34 2016
[13] U Wijewardhana U Gunathilaka and S Navaratne ldquoDe-termination of total phenolic content radical scavengingactivity and total antioxidant capacity of cinnamon bark blackcumin seeds and garlicrdquo International Research Journal ofAdvanced Engineering and Science vol 4 no 2 pp 55ndash572019
[14] N Z Mngeni ldquoBioactive compounds from selected medicinalplants used in antidiabetic treatmentrdquo Doctoral dissertation
Journal of Chemistry 5
Cape Peninsula University of Technology Cape Town SouthAfrica 2017
[15] N (apa P (apa J Bhandari P Niraula N Shrestha andB G Shrestha ldquoStudy of phytochemical antioxidant andantimicrobial activity of artocarpus heterophyllusrdquo NepalJournal of Biotechnology vol 4 no 1 pp 47ndash53 2016
[16] S Feghhi-Najafabadi L Safaeian and B Zolfaghari ldquoIn vitroantioxidant effects of different extracts obtained from theleaves and seeds of Allium ampeloprasum subsp persicumrdquoJournal of Herbmed Pharmacology vol 8 no 3 pp 256ndash2602019
6 Journal of Chemistry
Cape Peninsula University of Technology Cape Town SouthAfrica 2017
[15] N (apa P (apa J Bhandari P Niraula N Shrestha andB G Shrestha ldquoStudy of phytochemical antioxidant andantimicrobial activity of artocarpus heterophyllusrdquo NepalJournal of Biotechnology vol 4 no 1 pp 47ndash53 2016
[16] S Feghhi-Najafabadi L Safaeian and B Zolfaghari ldquoIn vitroantioxidant effects of different extracts obtained from theleaves and seeds of Allium ampeloprasum subsp persicumrdquoJournal of Herbmed Pharmacology vol 8 no 3 pp 256ndash2602019
![Compost Tea - Sustainable Agriculture · 2017. 12. 4. · Compost Tea Introduction Compost tea is a liquid extract of compost that contains nutrients and beneficial microorganisms.[1][2][3]](https://static.documents.pub/doc/80x56/5fe3c47b4f6c4079e9199a0c/compost-tea-sustainable-agriculture-2017-12-4-compost-tea-introduction-compost.jpg)
