ABSTRACT
The objective of this study was to evaluate α- amylase inhibitory activity of a marketed polyherbal formulation. The α-amylase is one of the major secretory products helps in digestion of starch and glycogen. The polyherbal extract were prepared with aqueous, hydroalcohol and ethanol. In addition, total phenolic content, total flavonoid content and in vitro antioxidant activity was evaluated. Total phenolic content was found to be 3.5725 ± 0.2336 mg of GAE/ 100 g (aqueous extract), 2.9616 ± 0.2563 mg of GAE/ 100 g (hydroalcohol extract), 4.6683 ± 0.4199 mg of GAE/ 100 g (ethanol extract). Total flavonoid content was found to be 96.1556 ± 4.2664 mg of quercetin equivalent/ 100 g (aqueous extract), 85.1881 ± 4.2135 mg of quercetin equivalent/ 100 g (hydroalcohol extract), 96.0122 ± 2.9972 mg of quercetin equivalent/ 100 g (ethanol extract). In vitro antioxidant activity was found to be 6.436 ± 0.3638 mg of ascorbic acid equivalent / 100 g (aqueous extract), 6.7242 ± 0.2461 mg of ascorbic acid equivalent / 100 g (hydroalcohol extract), 5.4616 ± 0.6696 mg of ascorbic acid equivalent / 100 g (ethanol extract). α-amylase inhibitory activity was found to maximum in water extract followed by ethanol extract and hydroalcohol extract.