We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
IN VITRO ANTIOXIDANT AND ANTIDIABETIC ACTIVITY OF MACE FROM MYRISTICA FRAGRANS HOUTT.
- Authors
HASBULLAH; FARIDAH, DIDAH NUR; INDRASTI, DIAS; DEWI, FITRIYA NUR ANNISA; ANDARWULAN, NURI
- Abstract
This research investigated the antioxidant and antidiabetic properties of mace from nutmeg (Myristica fragrans Houtt) using in vitro experiments. The nutmeg samples, including distilled water extract (EA), methanol extract (EM), methanol fraction (FM), hexane fraction (FH), and chloroform fraction (FC), were analysed for yield, total phenolic content, antioxidant activity (using 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity-DPPH RSA and ferric reducing antioxidant power-FRAP), and a-amylase inhibitory activity. The highest yield was found in EM (25.39±0.62% db), while the highest phenolic content was achieved in FC (127.18±3.64 mg GAE/g dry fraction). In terms of antioxidant, the highest activity by DPPH assay was found in FM phenolic (IC50=2.56±0.02 mg/L) and FC phenolic (IC50=2.79±0.05 mg/L), while EA phenolic demonstrated the highest activity using FRAP assay (9.16±0.86 g TE/100 g phenolic). The EA phenolic also showed the greatest inhibition against a-amylase (IC50=360.18±6.83 mg/L). A positive correlation was found between the ability to reduce the ferric ion of mace samples and its a-amylase inhibitory activity. The results suggest that phenolic from nutmeg mace extract/fraction of obviously exerted antioxidant activity (4.9 times higher than ascorbic acid) and antidiabetic activity (4.2 times higher than acarbose). For this reason, the mace of nutmeg (Myristica fragrans Houtt) can be a considerable source of natural antioxidants and antidiabetic.
- Subjects
NUTMEG tree; HYPOGLYCEMIC agents; IRON ions; VITAMIN C; DISTILLED water; HEXANE
- Publication
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, Vol 47, Issue 1, p95
- ISSN
1843-5157
- Publication type
Article
- DOI
10.35219/foodtechnology.2023.1.06