The lowering effect of rose apple (syzygium jambos) seed extract on the conversion of starch to glucose

Abstract

Consuming refined carbohydrates is linked to Type 2 diabetes, as it leads to a surge in blood sugar levels that necessitates more insulin production by the body. Rose apple seed extract contains compounds found to have anti-diabetic properties, including jambosine, an alkaloid that slows down the process of converting starch into sugar. This study aims to investigate the effect of rose apple seed extract on the breakdown of starch. A 1% starch solution was treated with different concentrations of S. jambos extract while keeping the alpha-amylase enzyme constant to break down starch. The mixture was then examined in a spectrophotometer set to 590 nm. According to the photometric findings, the extract restricted the hydrolyzation of starch. The data collected indicated a significant difference between the extract concentrations used. Thus, the greater the quantity of S. jambos extracts applied, the more starch remained unhydrolyzed.