Abstract
ABSTRACTThis study was designed to evaluate and compare the interactions of essential oils from orange (Citrus sinensis [L.] Osbeck) and lemon (Citrus limon) peels on enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin-I-converting enzyme [ACE]). The essential oils were obtained from the peels by hydrodistillation and were passed over anhydrous sodium sulphate. The interaction of the oil on α-amylase, α-glucosidase, and ACE activities was subsequently determined. The results revealed that the essential oils inhibited α-amylase and α-glucosidase activities. However, lemon peel (IC50 = 8.16 µg/mL and 7.56 µg/mL) essential oil exhibited stronger inhibitory activity on α-amylase and α-glucosidase activities compared to orange peels (IC50 = 11.51 µg/mL and 11.53 µg/mL), respectively. Similarly, both essential oils reduced the activity of ACE. Moreover, lemon peel (IC50 = 26.17 µg/mL) essential oil showed higher inhibitory effect compared to orange peel (IC50 = 31.79 µg/mL). Our findings revealed that essential oils from lemon and orange peels are potential antidiabetic and antihypertensive agents. Moreover, essential oil from lemon peels was more potent than orange peels.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
