“…An earlier study by Abdullah Thaidi et al [1] had reported a positive inhibition effect on α-amylase and DPP-4 enzymes by using the crude extract of A. occidentale shoots, and had been analysed using high performance liquid chromatography (HPLC) to contain phenolic acids and flavonoids compounds which were gallic acid, ferulic acid, quercetin, kaempferol and p-coumaric acid. Besides, other studies had also mentioned the presence of polyphenol compounds in the A. occidentale which are caffeic acid, salicylic acid, sinapic acid, catechin, genistein, robustaflavone, myricetin, apigenin, vanillic acid and protocatechuic acid [1,4,[8][9][25][26][27]. Thus, a total of 15 polyphenols from A. occidentale namely caffeic acid, salicylic acid, sinapic acid, catechin, genistein, robustaflavone, kaemferol, quercetin, myricetin, apigenin, vanillic acid, gallic acid, ferulic acid, protocatechuic acid and ρ-coumaric acid were selected to conduct this current study and predict for future reference.…”