THE EFFECT OF HEATING TEMPERATURE ON INHIBITORY ACTIVITY OF MANGROVE RHIZOPHORA MUCRONATA FRUIT EXTRACT TOWARD Α-GLUCOSIDASE
DOI:
https://doi.org/10.22159/ajpcr.2018.v11i7.25175Keywords:
Rhizophora mucronata fruit extract, IC50, Heating temperatureAbstract
Objectives: The aim of this research was to determine the effect of heating temperature of mangrove Rhizophora mucronata fruit extract toward its inhibition activity of α-glucosidase.
Methods: Research method used was an experimental method with the treatment of heating temperature (70°C, 80°C, 90°C, and 100°C) of crude tannin extract of mangrove R. mucronata fruit on inhibition activity toward α-glucosidase.
Results: IC50 of unheated extract and extracts that were heated at 70°C, 80°C, 90°C, and 100°C are adalah 3.38 ppm, 2.79 ppm, 2.97 ppm, 3.19 ppm, and 3.52 ppm, respectively. Heating until 100°C only decreased its inhibition activity of α-glucosidase of about 3.87% compared to unheated extract. Mangrove R. mucronata fruit extract contains phytochemical compounds, i.e., alkaloids, saponin, flavonoids, tannin, and terpenoids. IC50 of this extract is lower compared to IC50 of acarbose (antidiabetic medicine), which as IC50 value of 13.27 ppm.
Conclusion: Mangrove R. mucronata fruit extract is quite heat resistant and is potential to be an antidiabetic functional food.
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