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- Title
AMYLASE INHIBITION AND FREE RADICAL SCAVENGING ACTIVITITES OF WHITE TURMERIC EXTRACT AND FRACTIONS.
- Authors
Pujimulyani, Dwiyati; Yulianto, Wisnu Adi; Setyawati, Astuti; Arumwardana, Seila; Amalia, Annisa; Kusuma, Hanna Sari W.; Afifah, dan Ervi
- Abstract
Diabetes is the most common endocrinal disorder characterized by hyperglycemia and long-term complications. Recently, the development of antidiabetic drugs have focused on natural products with various mechanisms such as the inhibition of a-amylase. White turmeric (Curcuma mangga Val) from Zingeberaceae family has been reported to have antidiabetic activities, thus the aim of this study was to evaluate the effects of C. mangga extracts and fractions as antioxidant and antidiabetic agents through scavenging activities and inhibition of a-amylase. In this study, the antidiabetic activities of four fractions of C. mangga extracts (water, hexane, ethyl acetate, butanol), a C. mangga extract and butylated hydroxytoluene/antioxidant standard were measured using a-amylase activity assay, while the antioxidant activities of the fractions were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3- ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. These fractions were also compared to an antidiabetic drug, acarbose, as a control and butylated hydroxytoluene (BHT), a synthetic antioxidant. For the antioxidant assay, the butanol fraction of C. mangga (BCM) showed the highest ABTS-reducing activity (IC50= 24.23±2.77 µg/mL), while with the DPPH assay, the ethyl acetate fraction (EACM) had the highest activity (IC50 = 83.95±2.89 µg/mL) as compared to the other fractions and C. mangga extract, but the activities were lower than that of BHT. For the antidiabetic assay, C. mangga extract (CME) had the highest a-amylase inhibitory activity (IC50 = 363.67 µg/mL) among other fractions, although lower than acarbose. Curcuma mangga fractions (BCM and EACM) had antioxidant activities, while C. mangga extract (CME) had a potential as an antidiabetic by in-vitro studies. Further in-vivo studies is needed to confirm these findings.
- Publication
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2018, Vol 29, Issue 1, p10
- ISSN
1979-7788
- Publication type
Article
- DOI
10.6066/jtip.2018.29.1.10