INVESTIGATION OF ALPHA-GLUCOSIDASE AND ALPHA-AMYLASE INHIBITORY EFFECT OF EXTRACTS FROM LEAF Hibiscus rosa-sinensis L.

Abstract

The study’s aims are investigating α-glucosidase and α- amylase inhibitory effect of extract from leaf of H. rosa-sinensis to orientate products that help reduce blood sugar level. Ethanol 70% extract and aqueous extract were used to investigate the enzyme inhibitory effect compared with the acarbose. Investigation of α-glucosidase inhibitory effect was measured a quantity of p-nitrophenol at 405 nm, which was created from pNPG. Investigation of α-amylase inhibitory effect was measured at 660 nm based on the difference in the initial amount of starch and amount of starch remaining. For α-glucosidase inhibitory effect, the IC₅₀ result of the aqueous and the ethanol 70% extract were 1.42 ± 0.04 mg/ml and 1.19 ± 0.03 mg/ml, respectively. That was 2.68 and 2.25 times higher than acarbose (IC₅₀ = 0.53 ± 0.01 mg/ml). For the α-amylase inhibitory effect, the IC₅₀result of the aqueous and the ethanol 70% extract were 1.11 ± 0.02 mg/ml and 0.93 ± 0.01 mg/ml, respectively. These metrics were higher 2.92 and 2.45 times, respectively than acarbose (IC₅₀ = 0.38 ± 0.02 mg/ml). The results demonstrated that the aqueous and ethanol 70% extracts from leaf H. rosa-sinensis had inhibited the ability to inhibit α-glucosidase and α-amylase. The study opened up the potential for developing products to support diabetes treatment.