Cumin scented leaf essential oil of Cinnamomum chemungianum: compositions and their in vitro antioxidant, α-amylase, α-glucosidase and lipase inhibitory activities

As part of our work on prospecting of Cinnamomum of the Western Ghats, chemical compositions, antioxidant, α-amylase, α-glucosidase and lipase inhibitory activities of leaf essential oil (EO) of Cinnamomum chemungianum were evaluated. Chemical characterisation of the cumin scented leaf EO from five locations in the southern Western Ghats revealed that they were highly varied. EO from Kannikatti (CC2) exhibited good α-amylase inhibitory activity with IC50 value of 5.97 μg/mL, whereas the EOs from Chemungi (CC1) and Athirumala (CC5) showed better α-glucosidase inhibition with IC50 of 56.65 and 62.12 μg/mL, respectively. The EOs from Chemungi, Kannikatti and Athirumala were found to inhibit lipase with IC50 of 919.75, 923.17 and 838.46 μg/mL, respectively. The EO of C. chemungianum may be used in food products as it has cumin scent and mild inhibitory activities.