Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper

Abstract EN

The antioxidant properties and effect of essential oil of black pepper (Piper guineense) seeds on α-amylase, α-glucosidase (key enzymes linked to type-2 diabetes), and angiotensin-I converting enzyme (ACE) (key enzyme linked to hypertension) were assessed.

The essential oil was obtained by hydrodistillation and dried with anhydrous Na2SO4, and the phenolic content, radical [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and nitric oxide (NO)] scavenging abilities as well as the ferric reducing antioxidant property (FRAP) and Fe2+-chelating ability of the essential oil were investigated.

Furthermore, the effect on α-amylase, α-glucosidase, and ACE enzyme activities was also investigated.

The characterization of the constituents was done using GC.

The essential oil scavenged DPPH*, NO*, and ABTS* and chelated Fe2+.

α-Pinene, β-pinene, cis-ocimene, myrcene, allo-ocimene, and 1,8-cineole were among the constituents identified by GC.

The essential oil inhibited α-amylase, α-glucosidase, and ACE enzyme activities in concentration-dependent manners, though exhibiting a stronger inhibition of α-glucosidase than α-amylase activities.

Conclusively, the phenolic content, antioxidant activity, and inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the essential oil extract of black pepper could be part of the mechanism by which the essential oil could manage and/or prevent type-2 diabetes and hypertension.