Kadar Xanton dalam Jus Kulit Buah Manggis (garcinia mangostana L.) dan Efek Inhibisi Jus Kulit Buah Manggis Terhadap Aktifitas Enzim alfa-Glukosidase

Maris Kurniawati,Aulanni’Am Aulanni’Am,Chanif Mahdi

doi:10.21776/ub.natural-b.2014.002.04.3

Abstract

Glucosidase effects. This study aims to determine the effects of mangosteen rind juice inhibition against α-glucosidase enzyme activity and determine the levels of xanton in mangosteen rind juice. Measuring the level of xanton in mangosteen rind juice using High Performance Liquid Chromatography (HPLC). Enzyme inhibition assay against α-glucosidase activity performed in vitro. The research showed that Mangosteen rind juice samples had a retention time of 8.507 and xanton concentration in each mL juice mangosteen rind of 4.238 μg/mL or 385.272 μg/g juice mangosteen rind. The results showed that xanton in mangosteen rind juice can inhibit the activity of α-glucosidase enzyme. Based on the calculation of percent inhibition mangosteen rind juice against α-glucosidase enzyme activity by 64.71 %.

Highlights

Xanton is a bioactive compound in the mangosteen rind that estimated to have inhibition of α-Glucosidase effects.This study aims to determine the effects of mangosteen rind juice inhibition against α-glucosidase enzyme activity and determine the levels of xanton in mangosteen rind juice
The results showed that xanton in mangosteen rind juice can inhibit the activity of α-glucosidase enzyme
Therapy in Prediabetes and EstablishedJilid 1, penerjemah Thenawidjaja M, Erlangga, Jakarta. Hutan, 29(1): 10-19

Summary

METODE PENELITIAN

Kadar xanton dalam jus kulit buah manggis diperiksa dengan HPLC merek Shimadzu. Inhibisi enzim α-glukosidase diperiksa dengan spektrometer UV-Vis merek. Kadar xanton dalam jus kulit buah manggis diperiksa dengan HPLC menggunakan fase gerak A (0,1% asam asetat dalam air) dan fase gerak B (0,1% asam asetat dalam metanol). Inhibisi in vitro enzim α-glukosidase diperiksa menggunakan enzim α-glukosidase, substrat pnitrofenil-α-D-glukopiranosa, buffer kalium fosfat 0,1 M pH 7, jus kulit buah manggis dan akuades. Jus kulit buah manggis dibuat dari kulit buah manggis spesies Garcinia mangostana L. Setelah dicuci bersih buah dipisahkan dari kulitnya. Kulit buah manggis sebanyak 250 gram ditambah air sebanyak 250 mL (perbandingan 1:1 b/b) dihaluskan dengan blender dan disaring sehingga dihasilkan jus kulit buah manggis

Penentuan Konsentrasi Xanton Jus Kulit

Sampel menggunakan metode High Performance

Hasil penentuan dengan

Therapy in Prediabetes and Established