Comparative Evaluation Of Alpha - Amylase And Alpha-Glucosidase Inhibition Capacity, Total Phenolic Content And Antioxidant Capacity Of Ethanolic Extracts From Wild Green Banana (Musa Acuminata Colla) And "Day Thia Canh" Leaves (Gymnema Sylvestre)

Abstract

The overall objective of study is to evaluate and compare ability inhibition of alpha – amylase and alpha – glucosidase from wild green bananas and “day thia canh”. Besides that, considering the three samples by using solvent ethanol and compare the affecting of many factorial such as times extraction, temperatures extraction and ratios extraction between H2O and ethanol. This study mainly determined total phenolic content (TPC), antioxidant capacity (AC), alpha – amylase inhibition and alpha – glucosidase inhibition. Effect of ethanol solvent extraction factors including time (30, 45, 60 mins), temperature (30, 40, 50oC) and ratio between H2O: ethanol (20:40, 40:60, 60:80). Data after measuring in “day thia canh” leaves experiment when TPC increased the temperature from 30oC to 40oC and decreased at 50oC meanwhile the AC at 30oC had the highest percentage of scavenging assay at the same volume and in the alpha – glucosidase inhibition at 50oC had the highest of the percentage inhibition. The TPC increased from 30 minute to 45min and after that decreased at 60min meanwhile the AC increased slowly from 30 min to 60 min at the same volume and inhibition of enzyme alpha – glucosidase increased immediately from 30min to 60 min. In wild bananas experiment, TPC decreased from 30oC to 40oC and increase slightly at 50oC meanwhile the AC reach the highest result at 50oC. Inhibition of alpha – glucosidase had the highest result at 50oC. For the time factors, TPC reached the highest result at 45 mins whereas at 30 mins gave the highest percentage of AC and inhibition of alpha – glucosidase. With the ratio between H2O:ethanol, TPC and alpha – glucosidase gained the highest result at 40:60 while AC was at 60:80.