In Vitro α-Glucosidase Inhibition and Antioxidant Activity of Mulberry (Morus Alba L.) Leaf Ethanolic Extract
This present work aimed to investigate the in vitro antioxidant activity and α-glucosidase inhibitory effect of mulberry leaf ethanolic extract. Antioxidant analysis was performed using Thiobarbituric Acid (TBA) assay at concentrations of 125, 200, 500, and 1,000 ppm. The results showed that the optimum incubation time was four days and the extracts could reduce the formation of MDA, i.e. 41.21%, 45.33%, 44.19%, and 36.00%, respectively. This suggests that concentration of 200 ppm was found as the best treatment. In addition, the result showed that ethanolic extract of mulberry leaf also showed inhibition against α-glucosidase with the IC50 of 309.82 µg/ml.
Copyright (c) 2020 Jurnal Gizi dan Pangan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following this term:
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Gizi dan Pangan. The statement to release the copyright to Jurnal Gizi dan Pangan is stated in Authors Statement Letter. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.