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Date Published: 31/08/2023
Online Published: 31/07/2023
Abstract Views: 712
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DOI: https://doi.org/10.58490/ctump.2023i62.665
Issue
No. 62 (2023)
Section
Article
How to Cite
Vo, M. T. (2023). PREPARATION AND BIOLOGICAL ACTIVITIES EVALUATION OF SYZYGIUM NERVOSUM LEAF EXTRACT. Cantho Journal of Medicine and Pharmacy, 62, 1-9. https://doi.org/10.58490/ctump.2023i62.665

PREPARATION AND BIOLOGICAL ACTIVITIES EVALUATION OF SYZYGIUM NERVOSUM LEAF EXTRACT

Mong Tham Vo1,
1 Hong Bang International University

Main Article Content

Abstract

Background: The Syzygium nervosum leaves were widely used in folklore with many uses such as treating influenza, anti-inflammatory, antioxidant, and lowering blood sugar. Objective: Preparation of flavonoid-rich extracts from Syzygium nervosum leaves, then evaluating the antioxidant activity and α-glucosidase inhibitory effects of the extracts. Materials and methods: The Syzygium nervosum leaves were collected in Quang Binh, cleaned, dried, ground, and extracted by ultrasound-assisted method with the investigated parameters: solvent, temperature, extraction time, and powder-to-solvent ratios. The total flavonoid content was determined by colorimetric method using agents and measurement of optical absorbance by UV-Vis. The antioxidant activity was evaluated by the DPPH method. The α-glucosidase inhibitory activity was tested using the pNPG substrate method. Results: Flavonoid-rich Syzygium nervosum leaf extract was successfully prepared (51,95 mg RE/g leaf powder) by heating and stirring with 40% ethanol, 80 °C, 60 minutes, and powder-to-solvent ratio of 1/20 g/mL. The extract had antioxidant and α-glucosidase inhibitory activity with IC50 of 88,86 µg/mL and 338,55 µg/mL, respectively. Conclusion: The process for preparing extracts from Syzygium nervosum leaves with optimal flavonoid content was developed. The antioxidant and α-glucosidase inhibitory effects of the extract were evaluated, contributing to the direction of further studies on the Syzygium nervosum leaves in Vietnam.

Article Details

Keywords

Voi, Syzygium nervosum, flavonoid, antioxydant, α-glucosidase

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