Bioactivities of Water Extract and Essential Oil from the Mace of Myristica fragrans Houtt

Adit Widodo Santoso, Adelina Simamora, Adelina Simamora, Kris Herawan Timotius, Kris Herawan Timotius

Abstract


Masyarakat Indonesia telah sejak lama memanfaatkan M.fragrans H. (pala) sebagai rempah-rempah dan penambah aroma pada makanan dan minuman. Secara tradisi, M.fragrans banyak dimanfaatkan untuk pengobatan berbagai kondisi medis, termasuk diabetes mellitus. Studi ini bertujuan untuk menguji bioaktivitas fuli dari M.fragrans, dengan menguji aktivitas antidiabetic, antioksidan, dan antibakteri. Ekstrak air (EA) dan minyak atsiri (MA) diuji efeknya terhadap enzim ?-glukosidase secara in vitro dan terhadap radikal DPPH. Untuk kedua uji digunakan senyawaan standard sebagai pembanding. Kedua ekstrak juga diuji aktivitas  antibakterinya terhadap enam jenis bakteri dengan metode difusi sumur. Kadar fenolik total EA lebih tinggi dibandingkan MA (47.84 dan 37.21mg GAE/100g berat kering), demikian juga dengan kadar flavonoid total EA (215.36 dan 30.12mg RE/100g berat kering). Kedua ekstrak memperlihatkan aktivitas penghambatan ?-glukosidase yang baik, dimana EA memiliki aktivitas yang lebih kuat dibandingkan dengan MA (IC50=1.86 dan 8.15mg/ml). Sejalan dengan hal itu, EA juga memperlihatkan aktivitas penghambatan radikal yang lebih kuat dibandingkan dengan MA (IC50=1.51 dan 4.59mg/ml). Berdasarkan metode difusi sumur, hanya MA terdeteksi memiliki aktivitas antibakteri dengan zona inhibisi 1.03–1.30mm. Inhibisi terbesar diamati terhadap Staphylococcus mutans. Hasil penelitian mengindikasikan adanya bioaktivitas ekstrak air dan minyak atisiri dari fuli, sehingga dapat dikembangkan potensinya sebagai agen antidiabetic dan antioksidan


Keywords


Myristica fragrans, α-glucosidase inhibition, antioxidant, antibacteria

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DOI: https://doi.org/10.33476/jky.v26i2.584

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