In vitro Antioxidant Properties and α-Glucosidase Inhibition of Combined Leaf Infusions from Psidium guajava L., Syzygium polyanthum L., and Annona muricata L.

Rahayu, Ika and Heng, Pamela Hendra and Timotius, Kris H In vitro Antioxidant Properties and α-Glucosidase Inhibition of Combined Leaf Infusions from Psidium guajava L., Syzygium polyanthum L., and Annona muricata L. In vitro Antioxidant Properties and α-Glucosidase Inhibition of Combined Leaf Infusions from Psidium guajava L., Syzygium polyanthum L., and Annona muricata L..

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Abstract

Guava (P. guajava), bay (S. polyanthum), and soursop (A. muricata) known as
natural medicine. Limited report is available on their antioxidant and α-glucosidase inhibitory
activities of leaf infusion. The aims of this research were to compare the antioxidant and
α-glucosidase inhibitory activities of leaf infusion from guava, bay, and either as individual or
combined infusions, and to analyze the chemical composition of the leaf infusion. Methods:
Air dried leaf powder of guava, bay and soursop were infused separately with boiled aquadest.
The infusions were analyzed for their antioxidant activity against DPPH. The α-glucosidase
inhibitory assay was conducted against α-glucosidase from Saccharomyces cerevisiae. Then
the infusions scanned with UV-Vis spectroscopy and analyzed with LC-MS. The synergism
activities of the combined infusion were measured. Results: Antioxidant activities of leaf
infusions of guava and bay showed a comparable result IC
12.53 ± 0.55 and 10.76 ± 0.20
µg GAE/mL, but the infusion of soursop showed lower (IC
50
19.77 ± 0.35 µg GAE/mL) than
BHT as positive control (11.6 ± 0.31 µg GAE/mL). If soursop infusion was not added, then
50
the mixture of the guava and bay infusion showed an antioxidative synergistic effect. The
α-glucosidase inhibitory activities of the guava, bay and soursop infusion (0.083 ± 0.01; 0.025
± 0.007; 0.533 ± 0.039 µg GAE/mL, respectively) were stronger than acarbose (1285 ± 148
µg/mL). The α-glucosidase inhibitory activities of the combined infusions showed a synergistic
effect. The main constituents of the guava infusion were identified tentatively as chrysin and
caffeoylquinic acid, for the bay infusion it was caffeoylquinic, and for the soursop infusion it
was luteolin. Conclusions: There is a significant synergism of antioxidant activity of Guava
and Bay mixture. The combined infusion of Bay and Soursop or Guava and Soursop showed
antagonistic effect.

Item Type:	Article
Subjects:	Penelitian > Fakultas Psikologi
Divisions:	Fakultas Psikologi > Psikologi
Depositing User:	Puskom untar untar
Date Deposited:	01 Jan 2021 11:02
Last Modified:	01 Jan 2021 11:02
URI:	https://repotest.untar.ac.id/id/eprint/14104

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