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

<p>As part of our work on prospecting of <i>Cinnamomum</i> of the Western Ghats, chemical compositions, antioxidant, α-amylase, α-glucosidase and lipase inhibitory activities of leaf essential oil (EO) of <i>Cinnamomum chemungianum</i> 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 (CC<sup>2</sup>) exhibited good α-amylase inhibitory activity with IC<sub>50</sub> value of 5.97 μg/mL, whereas the EOs from Chemungi (CC<sup>1</sup>) and Athirumala (CC<sup>5</sup>) showed better α-glucosidase inhibition with IC<sub>50</sub> of 56.65 and 62.12 μg/mL, respectively. The EOs from Chemungi, Kannikatti and Athirumala were found to inhibit lipase with IC<sub>50</sub> of 919.75, 923.17 and 838.46 μg/mL, respectively. The EO of <i>C</i>. <i>chemungianum</i> may be used in food products as it has cumin scent and mild inhibitory activities.</p>