α-Amylase Inhibitors from Roselle (Hibiscus sabdariffa Linn.) Tea

Chanida HANSAWASDI; Jun KAWABATA; Takanori KASAI

doi:10.1271/bbb.64.1041

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Food & Nutrition Science Notes

α-Amylase Inhibitors from Roselle (Hibiscus sabdariffa Linn.) Tea

Chanida HANSAWASDI, Jun KAWABATA, Takanori KASAI

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Keywords: porcine pancreatic α-amylase inhibitor, roselle, Hibiscus sabdariffa

JOURNAL FREE ACCESS

2000 Volume 64 Issue 5 Pages 1041-1043

DOI https://doi.org/10.1271/bbb.64.1041

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Abstract

A roselle (Hibiscus sabdariffa Linn.) tea extract was found to have high inhibitory activity against porcine pancreatic α-amylase. Hibiscus acid and its 6-methyl ester were respectively isolated as active principles from the 50% methanol and acetone extracts of roselle tea. The activity of each isolate was compared to that of structurally related citric acid, a previously known inhibitor of fungal α-amylase.

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