Identifications of Polyphenols and α-Amylase Inhibitory Activity of Multi herbal Formulation: Cocoa Beans (Theobroma cocoa), Buni (Antidesma bunius L. Spreng) and Cinnamons (Cinnamomum cassia)

Abstract

Chemical compounds from cocoa, buni, and cinnamons are expected to inhibit the activity of the enzyme α-amylase, α-glucosidase, and proanthocyanidin as mimetic insulin. Cinnamic acid may inhibit the enzyme activity of HMG-CoA reductase, so that provides benefits for people with diabetes mellitus because it can stimulate pancreatic cells to produce insulin. The objective of this study was to evaluate polyphenols and a-amylase inhibitory activity of a multiherbal formulation. The multiherbal extract prepares with aqueous, acetone, and ethanol. Total phenolic content was found to be 236.28 mg of GAE/100 g (cacao fat extract), 217.94 mg of GAE/100 g (cacao free fat extract), 159.61 mg of GAE/100 g (cinnamons extract), and 181 mg of GAE/100 g (buni extract). α-amylase inhibitory activity found to be 88.74 ppm (cacao extract), 85.32 ppm (cinnamons extract), 83,49 ppm (buni extract), and 13.07 ppm (acarbose). All compounds revealed inhibition potential with IC50 when compared to the standard acarbose.

GC-MS and Antioxidant Capacity Analysis in Propanol Extract of Carthamus tinctorious L

“…Phenolic content of propanol extract safflower was determined using the Folin-Ciocalteu colorimetric method [15] and expressed as mg gallic acid equivalents (GAE) per 100 g dry weight (mg GAE/100 g dw). Safflower extract (1 ml) was mixed with Folin-Ciocalteu reagents (2 ml), Na2CO3 (20 ml), and added aquades to the limit mark on the volumetric flask 50 ml.…”

Formulasi minuman imunomodulator dari biji kakao pilihan klon Sulawesi Barat dengan penambahan kayu manis (Cinnammomum cassia)

“…Penelitian Yusuf et al (2021), potensi kakao, kayu manis dan buni secara in vitro terhadap kandungan polifenol dan aktivitas penghambatan enzyme α-amylase dan α-glucosidase, bahwa ketiga bahan tersebut memiliki nilai IC50 yang baik untuk treatment bagi penderita diabetes mellitus. Penelitian Kamble & Rambhimaiah, (2013) [SC].…”

“…Uji kuantitatif kadar polifenol dengan metode Folin Ciocalteau (Godočiková et al, 2017), 2017), uji aktivitas enzim α-glukosidase (Yeye et al, 2020;Yusuf et al, 2021), kadar air dan kelarutan (AOAC, 2005). Analisis organoleptik menggunakan metode hedonik tingkat kesukaan dengan parameter rasa, aroma, tekstur dan warna pada skala penilaian (1= sangat tidak suka; 2= tidak suka; 3= agak suka; 4= suka; dan 5= sangat suka) dan jumlah panelis sebanyak 33 orang dengan rentang usia 18-21 tahun (wanita 75% dan pria 25%) (Stokes et al, 2017).…”

“…Suatu bahan uji dikatakan menghambat aktivitas enzim yang sangat kuat jika mempunyai nilai IC 50 kurang dari 50 ppm, kuat jika 50 -100 ppm, rendah jika nilai IC 50 100 -150 ppm dan lemah jika nilai IC 50 lebih dari 200 ppm. Hasil analisis aktivitas penghambatan α-amilase (IC 50 ) menunjukkan bahwa semakin kecil nilai IC 50 yang dimiliki suatu senyawa maka semakin besar efek penghambatan terhadap aktivitas α-amilase (Lu et al, 2011;Yusuf et al, 2021). Efek penghambatan yang signifikan disebabkan adanya senyawa prosianidin yang dominan di dalam kakao dan kayu manis.…”

Effect of AVG on Anthocyanin and Antioxidant Activity of Bignay Fruit Juice

“…The medicinal properties of bignay fruit mentioned in previous research might also additionally enlarge the usage of ripe fruit as a medicinal product [2]. Extracts and phytoconstituents isolated from bignay fruit have been shown to produce various pharmacological responses, including cytotoxic, antiradical, antidysentery, anticancer, and blood circulation improvement [3].…”