Aktivitas Antioksidan dan Antidiabetes In Vitro Ekstrak Air Kulit Batang Kayu Manis (Cinnamomum burmannii) Asal Kota Jambi

In Vitro Antioxidant and Antidiabetic Activities of Aqueous Extract of Cinnamon Bark (Cinnamomum burmannii) from Jambi

Abstract

Cinnamon (Cinnamomum burmannii) is an herbal plant that has a function, one of which is lowering glucose in the blood and warding off free radicals that cause oxidative stress. This study aims to determine the inhibitory activity of the enzyme compound α-glucosidase and the suppression of DPPH free radicals using the first, second, and third replications of cinnamon bark water extract (C. burmannii) as a natural source of antidiabetic drug candidates. The extraction method uses the infundation technique and is carried out using a spectronometer. The highest yield was obtained in the extraction of the first repeat, which is with an average of 0.674%, the yield did not differ markedly (p>0.05) with the second and third repeats. The highest results of total phenolic testing were obtained in the second repeat extraction of 100.374 GAE g-1, the results differed markedly (p<0.05) with the first and third repeats. The highest results of testing antioxidant activity were obtained at the extraction of the first repeat which was 9.012 mg of AAE g-1, the results differed markedly (p<0.05) with the second and third repeats. The highest result of testing of enzyme inhibition activity α-glucosidase was found in the extraction of the first repeat which was 99.650%, the results did not differ markedly (p>0.05) with the second and third repeats.