Potency of Kitolod (Isotoma longiflora L presl.) fruit ethyl acetate extract as antioxidant, α amylase and α-glucosidase enzyme inhibitor for anti-diabetic prevention
2024
Sukardi Sukardi | Warkoyo Warkoyo | Damat | Zalizar Lili | Relawati Rahayu | Harini Noor
This research was carried out to determine the chemical composition, antioxidant, and anti-diabetic potential of ethyl acetate extract of kitolod fruit (Isotoma longiflora (L) Presl). The design of this research was carried out descriptively. To obtain bioactive compound components, the Kitolod fruits were dried at a temperature of 50°C and then ground into powder until they passed through an 80 mesh sieve. Extraction was carried out using the maceration method at 30°C for 48 hours with an ethyl acetate solvent. Ethyl acetate extracts had been fractioned with n-Hexan and identified through LC-MS examination. The dominant chemical composition of ethyl acetate extract was sesquiterpene (66.74%), followed by flavonoids (18.11%). Antioxidant potential was evaluated through DPPH free radical scavenging activity and inhibition of α-amylase and αglucosidase enzyme activity. Ethyl acetate extract showed moderate levels of antioxidant activity. The inhibitory activity of α-amylase enzyme is lower than quercetin as a positive standard, but the inhibitory activity of αglucosidase enzyme is extreme with an IC50 value of 47.33 ±1.40 μgmL-1. These results suggest that ethyl acetate extracts from the fruit have the potential for antidiabetic-based natural products and antioxidant agents.
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