GREEN SYNTHESIS OF COPPER OXIDE NANOPARTICLES USING TAMARIND EXTRACT AND ITS ALPHA AMYLASE INHIBITORY ACTIVITY
ARUNN JAIKUMARR RAM
Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, 162, Poonamallee High Road, Chennai-600077, Tamil Nadu, India.
ANITHA ROY *
Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai-600077, Tamil Nadu, India.
S. RAJESHKUMAR
Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai-600077, Tamil Nadu, India.
T. LAKSHMI
Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai-600077, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: To synthesize copper oxide nanoparticles (CuONP) using tamarind extract, and determine the in-vitro α- Amylase inhibitory activity of the CuONP.
Introduction: Tamarindus indica L., commonly known as Tamarind tree, Leguminosae (Fabaceae), is one of the most important multipurpose tropical fruit found in Indian subcontinent. Plant materials are recently used for the synthesis of nanoparticles as it is eco-friendly. Tamarind being a versatile plant with many known activities was used in this study for the synthesis of CuO NP. The in vitro α- amylase inhibitory activity was also assessed.
Materials and Methods: Copper oxide nanoparticle was synthesised using copper sulphate. Briefly, 1.11 g of tamarind fruit pulp concentrate was mixed with 100 mL of water to obtain a solution .To prepare CuSO4 solution,0.318 g of CuSO4 powder was dissolved in 50 mL distilled water and 50 ml of the previously prepared tamarind fruit pulp solution was added to the 50 mL of CuSO4 solution and the mixture was kept in an orbital shaker for the formation of nanoparticles. The prepared tamarind fruit pulp mediated CuO NP was evaluated for its antidiabetic activity by assessing its alpha -amylase inhibitory effect.
Results and Discussion: The formation of CuO NP was initially observed by the color change was further confirmed by UV -Visible spectrometer. The percentage inhibition was 87.4, 88.6, 88.9, 89.1, 89.4 and 89.7 for concentrations of 10,20,30,40,50 and control (acarbose) respectively. The tamarind fruit pulp mediated CuO NP showed a dose dependent α-amylase inhibitory activity with a maximum inhibitory of 89.6 % compared to control, acarbose, at 50 uL.
Conclusion: The green synthesis CuO NPs using tamarind fruit pulp was simple, relatively easy and eco- friendly. The α-amylase inhibitory effect of the CuO NPs suggests its possible use as additive or adjuvant for anti-diabetic drugs because uncontrolled hyperglycemia is the major reason for later stage diabetic complications.
Keywords: Tamarind extract, antidiabetic activity, nanoparticle