The Effect of Syrian Olive Leaf Extract in the Inhibition of α-Amylase Activity In vitro

Abstract

Some compounds of the Syrian olive leaves extract have been identified by high-performance liquid chromatography coupled with a mass spectrometry. As expected oleuropein was found to be the most abundant compound in these extracts. The study also examined the effectiveness of ethanol and aqueous extracts of Syrian olive leaves in inhibiting the α-amylase enzyme in order to investigate the ability of these extracts to reduce blood sugar in vitro. Inhibition percentage reached 77.74% at 6.14 mg/ml concentration of olive leaves extracts. The amylase inhibition pattern was also tested, the max velocity V_max and Micheles - Menten constant K_m were calculated from the Lineweaver-Burk equation. The result showed that inhibition is uncompetitive type.