Phytochemical content, antioxidant activity and in-vitro digestive enzymes inhibition properties of Vietnamese coriander (Persicaria odorata)

Aeva Bonniface; Ammar Akram Kamarudin; Nur Hanisah Azmi.

Obesity, a prevalent global health issue, is closely associated with oxidative stress and impaired lipid metabolism. Inhibition of digestive enzymes such as amylase and pancreatic lipase slows starch digestion and reduce fat absorption, respectively, thus may be beneficial in obesity management. This study explores the potential of Vietnamese coriander (Persicaria odorata) as a natural source of antioxidants and enzyme inhibitors. Dried leaf samples were extracted with 80% ethanol and water using ultrasound-assisted extraction. Phytochemical content was analyzed through total phenolic and flavonoid colorimetric assays, while antioxidant activity and digestive enzymes (pancreatic lipase and alpha amylase) inhibition were assessed spectrophotometrically. The 80% ethanol extract exhibited significantly higher yield (25.59 ± 2.24%), TPC (106.85 ± 2.14 mg GAE/g), and TFC (101.09 ± 0.06 mg QE/g) compared to the water extract. Antioxidant activity was greater in the 80% ethanol extract (63.22 ±3.04%). Additionally, ethanolic extract showed higher inhibition of pancreatic lipase and alpha-amylase (58.05 ± 2.87% and 39.07 ± 1.71%), respectively. Strong positive correlations were found between phenolic content, antioxidant capacity, and alpha-amylase inhibition. These findings suggest that 80% ethanol is a more effective solvent for extracting bioactive compounds from Vietnamese coriander and highlight the herb’s potential in managing oxidative stress and obesity-related enzyme activity.

KEYWORDS: Antioxidant activity; Enzyme inhibition; Phenolic compounds; Ultrasound-assisted extraction; Vietnamese coriander.



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