IN VITRO ANTIOXIDANT CAPACITIES AND ANTIDIABETIC PROPERTIES OF PLUCHEA LEAVES AND GREEN TEA MIXTURES AT VARIOUS PROPORTIONS


Paini Sri Widyawati, Yesiana D. W. Werdani, Christine Setiokusumo

Abstract


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 α = 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.


Keywords


Pluchea leaves, Green tea, Antioxidant, Anti diabetic

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About this article

Title

IN VITRO ANTIOXIDANT CAPACITIES AND ANTIDIABETIC PROPERTIES OF PLUCHEA LEAVES AND GREEN TEA MIXTURES AT VARIOUS PROPORTIONS

Keywords

Pluchea leaves, Green tea, Antioxidant, Anti diabetic

DOI

10.22159/ijpps.2017v9i8.19545

Date

01-08-2017

Additional Links

Manuscript Submission

Journal

International Journal of Pharmacy and Pharmaceutical Sciences
Vol 9, Issue 8, 2017 Page: 203-208

Online ISSN

0975-1491

Statistics

43 Views | 41 Downloads

Authors & Affiliations

Paini Sri Widyawati
Food Technology Programme, Agricultural Technology Faculty, Widya Mandala Catholic University, Surabaya, East Java, Indonesia, 60265
Indonesia

Yesiana D. W. Werdani
Nurse Faculty, Widya Mandala Catholic University, Surabaya, East Java, Indonesia, 60265
Indonesia

Christine Setiokusumo
Food Technology Programme, Agricultural Technology Faculty, Widya Mandala Catholic University, Surabaya, East Java, Indonesia, 60265
Indonesia


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