Isolasi Fraksi Flavonoid sebagai Inhibitor Enzim α-Glukosidase dari Buah Mahkota Dewa

Abstract

Mahkota dewa (Phaleria macrocarpa) empirically recognized as anti-diabetic. This claim requires further analysis, one of it by enzymatic inhibition assay using α-glucosidase enzyme. This intestinal enzyme produce in the jejunum catalyzed the breakdown of glycogen to glucose which increased blood sugar level therefore, elevating the risk of diabetes. Efforts to inhibit this enzyme could decrease postprandial blood sugar level. The aim of experiment was to determine the most active flavonoid subgroup which inhibited α-glucosidase enzyme of fruit etanol extract from mahkota dewa initiated with liquid partition and was continued with flash chromatography partition. Fruit pericarp is macerated using 3 different solvents (water, ethanol 96%, and n-hexane). Dry extract was analyzed for its water content, ash content, phytochemical content, and inhibition activity of α-glucosidase enzyme using modified Kawaniski method. The most active isolate is analyzed further using flash chromatography. Fruit pericarp water concentration was 9,42%. Phytochemical compound of the extracts were alkaloids, flavonoids, tannins. saponins, steroids, but do not contain triterpenoids. Amyl alcohol fraction has the highest inhibition to α-glucosidase of 40,04%, for the ethyl acetate fraction only 25,26%, and glucobay as positive control was 97,45%. Further analysis with flash chromatography using solvent of the best resolution was chlorofom:methanol with ratio of 9:1 which showed that amyl alcohol fraction contain flavonoid from several classes of isoflavon, flavon, flavonol, and flavanon. This result showed that the flash chromatography partition has not succeeded to separate the subgroup of flavonoid which was active to inhibit α-glucosidase enzyme.