Evaluation of the shelf life of in-vitro anti-oxidant potential, anti- diabetic, and anti-obesity activity using a Sri Lankan "spice" mixture MLDC Jayawantha 1 , MI Manuha 2 , PA Paranagama 1 1 Department of Chemistry, Faculty of Science, University of Kelaniya, Sri Lanka, 2 Department of Materia Medica (Unani), Institute of Indigenous Medicine, University of Colombo, Sri Lanka Obesity, diabetes, and hypertension have all become widespread health concerns in Commonwealth countries, impacting people at an early age. Insulin resistance, linked with obesity and type II diabetes, is greatly influenced by systemic oxidative stress and adipose tissue (SDG3). Because synthetic antioxidants may be harmful or carcinogenic, there is a global need to develop safe antioxidants for use as food additives. To address these problems, clinical trials were carried out in Sri Lanka utilizing a spice mixture made up of spices typically used in Sri Lankan cuisine : Cinnamon zeylanicum , Cumin cyminum , Piper nigram , Murraya koenigii , and Allium sativum . The purpose of this study was to assess the antioxidant, anti-obesity, and anti-diabetic potential of a Sri Lankan spice mixture as well as the shelf life of five samples: the initial spice mixture sample (INT), the sample after three months at room temperature (RT), the sample after three months in a dark environment (BLK), the sample after three months in a refrigerator (COOL), and the positive controls. In the DPPH experiment, the IC 50 value of the INT methanol extract revealed substantial antioxidant activity (0.08±0.03x10 -2 mg/mL, P>0.05) when compared to the positive control, BHT (0.07±0.05x10 -2 mg/mL). Similarly, the IC 50 value of INT in the ABTS assay demonstrated significant antioxidant activity (0.17±0.01 mg/mL) when compared to BHT (0.36±0.01 mg/mL). The IC 50 values in both experiments followed the order RT<BLK<COOL<INT, indicating increasing antioxidant activity. In the FRAP experiment, the methanol extract samples (1.0 mg/mL) demonstrated increasing relative % reduction power in the order of RT<BLK<COOL< INT, with values of 30.37%, 32.14%, 32.74%, and 37.05%, respectively, as compared to the positive control (BHT). The α-amylase inhibition experiment revealed that the methanol extract of the (INT) was 0.29±0.02 mg/mL when compared to the positive control of Acarbose. (0.06±0.02x10 -1 mg/ml). In the lipase inhibition experiment, the IC 50 of the INT methanol extract was 0.14±0.05x10 -1 mg/mL, while Orlistat exhibited an IC 50 of 0.09±0.01x10 -1 mg/mL. The results of these assays revealed that the IC 50 value increased in the order of INT<COOL< BLK< RT when each sample was stored after three months under their respective conditions, indicating a negative correlation between assay activity and light intensity, temperature, and storage time. Overall, those studies determined that the spice mixture used to combat obesity has significant antioxidant potential. Furthermore, the anti-lipase and α -amylase inhibition assay results indicate that the bioactive ingredients found in the methanol extract have the potential to inhibit lipase and α -amylase enzymes, offering anti-obesity and anti- diabetic effects. References 1. Seyedan A, Alshawsh MA. Medicinal plants and their inhibitory activities against pancreatic lipase: A review. Evidence-Based Complementary and Alternative Medicine. 2015; 973143:13. 2. Ambady R, Chamukuttan S. Rising Burden of Obesity in Asia. Journal of Obesity. 2010; 21:821-848.
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