Potensi penghambatan enzim alfa-glukosidase, antioksidan, dan antiinflamasi dari ekstrak etanol 70% buah leunca (Solanum nigrum L.) secara in vitro

Sari, Angela Puspita (2024) Potensi penghambatan enzim alfa-glukosidase, antioksidan, dan antiinflamasi dari ekstrak etanol 70% buah leunca (Solanum nigrum L.) secara in vitro. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penyakit tidak menular atau Non Communicable Disease (NCD) salah satu penyebab utama kematian secara global. Radikal bebas merupakan salah satu faktor pemicu terjadinya penyakit tidak menular. Antioksidan merupakan salah satu substansi yang mampu melindungi dan mengurangi dampak negatif radikal bebas. Buah Solanum nigrum L. memiliki potensi sebagai antioksidan karena mengandung alkaloid, saponin, tanin, flavonoid dan lain-lain yang ditemukan pada seluruh bagian tanamannya. Buah leunca memiliki dua tingkat kematangan yang dapat dibedakan berdasarkan warna dan hari setelah tanamnya (HST). Penelitian ini bertujuan untuk mengukur potensi aktivitas antioksidan, antiinflamasi, dan penghambatan α-glucosidase dari buah leunca yang belum matang maupun sudah matang. Ekstraksi dilakukan secara dingin dengan metode maserasi menggunakan etanol 70% sebagai pelarut. Hasil uji aktivitas antioksidan dinyatakan dalam IC50 dengan hasil sebesar 98,3152 ppm (hitam) dan 85,4249 ppm (hijau) yang tergolong antioksidan kuat. Sementara pada hasil pengujian potensi inhibisi alfa-glukosidase memperoleh IC50 sebesar 127,3503 ppm untuk ekstrak hitam dan 126,7812 ppm untuk ekstrak hijau yang mana potensinya dua kali lebih lemah dibanding acarbose (60,0864 ppm). Dari hasil uji antiinflamasi dengan metode denaturasi protein ditemukan korelasi negatif dimana ekstrak ini justru dapat menimbulkan inflamasi pada konsentrasi tinggi. Hasil tersebut kemudian diuji secara statistik dengan metode independent t-test. Nilai p yang kurang dari 0,05 menunjukkan bahwa tidak ada perbedaan signifikan antara efektivitas ekstrak hitam dan hijau berdasarkan nilai %inhibisi atau FeAc nya./Non-communicable diseases (NCD) are one of the main causes of death globally. Free radicals are one of the trigger factors for non-communicable diseases. Antioxidants are substances that can protect and reduce the negative impact of free radicals. Solanum nigrum L. fruit has potential as an antioxidant because it contains alkaloids, saponins, tannins, flavonoids and others which are found in all parts of the plant. Leunca fruit has two levels of maturity which can be differentiated based on color and days after planting (DAP). This study aims to measure the potential antioxidant, anti-inflammatory and α-glucosidase inhibitory activities of immature and ripe leunca fruit. Extraction was carried out cold using the maceration method using 70% ethanol as a solvent. The results of the antioxidant activity test are expressed in IC50 with results of 98.3152 ppm (black) and 85.4249 ppm (green) which are classified as strong antioxidants. Meanwhile, the results of testing the potential for alpha-glucosidase inhibition obtained an IC50 of 127.3503 ppm for the black extract and 126.7812 ppm for the green extract, which is two times weaker than acarbose (60.0864 ppm). From the results of the anti-inflammatory test using the protein denaturation method, a negative correlation was found where this extract can actually cause inflammation at high concentrations. These results were then tested statistically using the independent t-test method. A p value of less than 0.05 indicates that there is no significant difference between the effectiveness of black and green extracts based on their % inhibition or FeAc values.

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