Antidiabetic and Antioxidant Activities of Bay, Pandan, Citrus Leaves and Their Combination in Vitro

Samsu U. Nurdin*, Devi Sabarina, Subeki and Sussi Astuti

Department of Agricultural Product Technology, Agriculture Faculty, Lampung University, Jl. Sumantri Brojonegoro, Bandar Lampung, +6235145, Indonesia.

Correspondind Author E-mail: samsu.udayana@fp.unila.ac.id

Abstract: The study aimed to evaluate the effects of bay (B), pandan (P), citrus leaves (C) and their combinations against starch hydrolysis enzymes (α-glucosidase and α-amylase enzymes) and antioxidant activity and to examine the role of polyphenol compounds in enzyme inhibition and antioxidant activity. Three single leaves extracts and five of their combinations were applied to inhibit α-glucosidase hydrolyzing p-nitrophenyl-α-D-glucopyranosyde or α-amylase hydrolyzing starch solution as well as to scavenge free radicals. The leaf extracts and their combination showed inhibition activities against α-glucosidase and α-amylase enzymes with range of inhibition activities were between 17.63% to 26.04% and 20.14% to 35.30% respectively. There is no significantly differ among the extracts in modulation of α-glucosidase activity, but each extract exhibited different effect on α-amylase or antioxidant activities. Mixing P with B and C increases the inhibitory activity of the extract against α-amylase as seen that percent of inhibition of BPC is significantly higher than P, eventhough their total phenolic content was not different. The synergism or antagonism effect was not observed when the extracts were combined as the enzyme inhibition or antioxidant activities are not depend on the proportion of the extract in the mixtures. The role of polyphenol compounds on inhibition of the starch digestion enzymes and on antioxidant activity was not observed. Further study is required to fully elucidate the effect of the leaf or their combinations on diabetic animal  models or diabetic patients.

Keywords: Antidiabetic; Antioxidant; Bay Leaf; Citru Leaf;  Pandan Leaf; Phenolic Compound

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