Composition polyphénolique, potentiel antioxydant et inhibition de l’α-amylase de l’Ail (Allium sativum L.) cultuvé en République Démocratique du Congo

Edmond Phanzu Tsasa; Bienvenu Kamalandua Mvingu; Obed Nsemi Kanga; Lumière Kembisa Nkutu; Yvonne  Saila Bomangwa Ibebeke; Jean Sungula Kayembe; Jean-Noël Kanyinda Mputu

Polyphenolic composition, antioxidant potential and α-amylase inhibition of garlic (Allium sativum L.) cultivated in the Democratic Republic of Congo)

Authors

Edmond Phanzu Tsasa Mention Chimie, Université Pédagogique Nationale, Kinshasa-Ngaliema, DR Congo Author
Bienvenu Kamalandua Mvingu Mention Chimie, Université de Kinshasa, Kinshasa-Lemba, DR Congo Author
Obed Nsemi Kanga Mention Chimie, Université de Kinshasa, Kinshasa-Lemba, DR Congo Author
Lumière Kembisa Nkutu Mention Chimie, Université de Kinshasa, Kinshasa-Lemba, DR Congo Author
Yvonne Saila Bomangwa Ibebeke Mention Chimie, Université Pédagogique Nationale, Kinshasa-Ngaliema, DR Congo Author
Jean Sungula Kayembe Mention Chimie, Université de Kinshasa, Kinshasa-Lemba, DR Congo Author
Jean-Noël Kanyinda Mputu Mention Chimie, Université de Kinshasa, Kinshasa-Lemba, DR Congo Author

Keywords:

Allium sativum, polyphenols, antioxidant activity, α-amylase inhibition, diabetes

Abstract

Garlic (Allium sativum L.) is a widely consumed food and medicinal plant known for its numerous biological and therapeutic properties. The present study aimed to evaluate the phenolic composition, antioxidant activity, and α-amylase inhibitory activity of garlic extracts cultivated in different regions of the Democratic Republic of Congo. Five garlic samples collected from Bukavu, Goma (two samples), Butembo, and Kinshasa were used in this study. Aqueous and methanolic extracts were obtained by maceration of dried garlic clove powder. Phytochemical screening revealed the presence of several classes of secondary metabolites, including phenolic compounds, flavonoids, and tannins. Total phenolic content was determined using the Folin-Ciocalteu method, while antioxidant activity was assessed using the DPPH radical scavenging assay. The α-amylase inhibitory activity was evaluated using a colorimetric method based on the 3,5-dinitrosalicylic acid reagent. The results demonstrated that garlic extracts exhibited significant antioxidant activity as well as notable inhibition of α-amylase. These biological properties may be attributed to the presence of phenolic compounds and other bioactive constituents in garlic. The findings highlight the potential of garlic varieties cultivated in the Democratic Republic of Congo as a natural source of bioactive compounds that could contribute to the prevention of oxidative stress and the management of type 2 diabetes.

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References

T.P.E. a conçu l’étude, réalisé les travaux expérimentaux, collecté et analysé les données, puis rédigé la première version du manuscrit.

M.K.B. et K.S.O. ont contribué aux analyses, au traitement des données ainsi qu’à l’interprétation des résultats.

N.K.L. a participé à la préparation et la soumission du manuscrit. A assuré la communication avec la revue, coordonné les révisions du manuscrit en réponse aux observations des évaluateurs et intégré les corrections et compléments d’information requis avant la soumission de la version finale.

I.B.S.Y. et K.S.J. ont contribué à l’encadrement scientifique des travaux et à la révision critique du manuscrit.

M.K.JN. a assuré la supervision générale du projet, participé à la validation des résultats révisé le manuscrit et approuvé la version finale à soumettre.

Tous les auteurs ont lu et approuvé la version finale du manuscrit.

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