α-Glucosidase inhibitory (AGI) activity of leaf extracts from twelve pepper (Capsicum spp.) accessions was investigated to evaluate their potential as functional plant-based resources. Twelve pepper accessions were cultivated under the same conditions, and leaves were harvested six weeks after transplantation. Leaf extracts were prepared using 70% ethanol, and AGI activity was measured using p-nitrophenyl-α-D-glucopyranoside (pNPG) as a substrate by monitoring absorbance at 405 nm. Significant variation in AGI activity was observed among the tested accessions. ‘MB019’ exhibited the highest inhibitory activity (26.13%), whereas ‘MB060’ showed the lowest activity (12.24%). The control accessions, ‘MB064’ and ‘MB065’, demonstrated relatively higher inhibition rates of 56.60% and 60.31%, respectively, consistent with previous reports. These results suggest that pepper leaves contain bioactive components associated with AGI and provide a basis for the development of plant-based functional materials.

Abstract
Introduction
Materials and Methods
    1. Plant materials
    2. Preparation of leaf extracts
    3. α-Glucosidase inhibitory assay
    4. Experimental design and statistical analysis
Results and Discussion
Acknowledgement
References

• Ji Su Kwon(Research Professor, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 52828, Korea)
• Jayabalan Shilpha(Research Professor, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 52828, Korea)
• Ga Young Kim(Undergraduate student, Department of Horticulture, College of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828, Korea)
• Seon In Yeom(Professor, Department of Horticulture, Division of Applied Life Science (BK21 Four Program), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 52828, Korea) Corresponding author