IN VITRO ANTIOXIDANT CAPACITIES AND ANTIDIABETIC PROPERTIES OF PLUCHEA LEAVES AND GREEN TEA MIXTURES AT VARIOUS PROPORTIONS
Objective: This study was done to determine the effect of pluchea leaves and green tea mixtures at various proportions to antioxidant and antidiabetic properties.
Methods: The research used a single factor randomized block design. Research factors were pluchea and green tea mixture proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w), respectively. Each of factors was repeated five times. The parameters observed in this study were phytochemical compounds, total phenols, total flavonoids, free radical DPPH scavenging activity, iron ion reducing power, alpha amylase and alpha glycosidase inhibition activities. The data were statistically Î± = 5%, if the data analysis showed a significant analyzed using analysis of variance (ANOVA) at effect then it was continued with duncan's multiple range test (DMRT).
Results: The phytochemical compounds containing in pluchea leaves and green tea mixtures were alkaloids, flavonoids, phenolics, saponins, tannins, triterpenoids, sterols, and cardiac glycosides. The qualitative assay of phytochemical compounds from aqueous extract had a different pattern with total phenolic content (TPC) and total flavonoid content (TFC), especially at 75:25; 50:50 and 25:75 % (w/w) from pluchea leaves and green tea mixture proportions. The 50:50% (w/w) proportions of samples had the highest TPC and TFC, it was proposed that there was an interaction between bioactive compounds of pluchea leaves and green tea. TPC and TFC were correlated with free radical DPPH scavenging activity, iron reducing power and alpha glycosidase inhibition activity, but the alpha amylase inhibition activity had the different graph pattern with the TPC and TFC.
Conclusion: The antioxidant capacity of pluchea leaves and green tea mixtures at various proportions had the graph pattern similar to the alpha glycosidase inhibitory activity and different with the alpha amylase inhibitory activity.
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