التفاصيل البيبلوغرافية
| العنوان: |
Inhibition of α-glucosidase activity and comparison of ABTS and DPPH assays for antioxidant activity of unfermented and kombucha fermented katuk and kelor leaves. |
| المؤلفون: |
Artanti, Nina, Endrawati, Santi, Maryati, Yati, Melanie, Hakiki, Susilowati, Agustine, Hanafi, Muhammad |
| المصدر: |
AIP Conference Proceedings; 2024, Vol. 2970 Issue 1, p1-6, 6p |
| مستخلص: |
Kombucha is gaining popularity due to its purported health benefits. The original kombucha is made from a sweetened black tea infusion. However, the development of kombucha has been reported to include other plant water extracts. For the last few years our research group is conducting research on kombucha fermented fruits, vegetable and herbs. Unfermented and kombucha fermented (7 days) katuk and kelor leaves water extracts were used in this study. Previous research using the DPPH assay found that kombucha fermented samples had higher antioxidant activity than unfermented samples. Kombucha has been shown to have hypoglycemic activity in addition to antioxidant activity. The current study aimed to investigate unfermented and kombucha fermented katuk and kelor extracts on their in vitro antidabetes activity using the α-glucosidase inhibitors (AGIS) method and compare the antioxidant activity of using the ABTS and DPPH methods. Results shows that at 20 µl sample volume used, the trend of activities of these samples were differed. The highest inhibition for α-glucosidase and DPPH were the mixture of katuk and kelor (KoKtKl 3:1) with inhibition of 41.04% and 57.25% respectively. While the highest inhibition for ABTS was unfermented kelor (Kl) with inhibition of 81.19%. Further analysis of chemical content responsible for those activities, need to be conducted. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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