Résumé:
The aim of this study consisted in extracting and quantifying phenolic and flavonoïds compounds of five
selected Algerian plants. The second step was devoted to studying the effects of phenolic compounds on the kinetics
catalyzed by two enzymes belonging to the class of hydrolase (the - amylase and the - glucosidase) responsible for the
digestion of sugars. Finally, we assessed the potential antiradical of our extracts.
The results indicate that the phenolic extracts from these plants have inhibitory effects on both enzymes, with Ki values in
g/ml range (18.19-72.14 g / ml) for the - amylase and (52.26 - 203.90 g / ml) for – glucosidase. The antioxidant
activity test shows that our phenolic extracts exhibit good antioxidant capacity comparatively to antioxidants taken as reference
with IC50 values which vary from 0.044 g / ml to 0.452 g / ml. This work contributes to understanding the role
of natural polyphenols in the regulation of oxidative stress and normalization of glycemic disorders.
