Volume 6, Issue 2      April - June, 2018

Antidiabetic and antioxidant potential of Curcuma mangga Val extract and fractions


Dwiyati Pujimulyani1, Wisnu Adi Yulianto1, Astuti Setyowati1, Seila Arumwardana2, Rizal Rizal2

1Faculty of Agroindustry, University of Mercu Buana Yogyakarta, Jl Wates Km. 10, Argomulyo, Sedayu, Bantul, Daerah Istimewa Yogyakarta 55753, Indonesia

2Aretha Medika Utama, Biomolecular and Biomedical Research Center, Jl Babakan Jeruk 2, No 9, Bandung 40163, West  Java, Indonesia


Diabetes is a chronic metabolic disorder and characterized by high blood glucose level that defects in secretion of insulin. Oxidative stress and excess of free radicals have been documented in diabetes occurrence. Curcuma mangga Val. is one of traditional medicine that has potency for diabetic treatment.

The present study was conducted to evaluate the antidiabetic and antioxidant effects of Curcuma mangga Val extract (CME) and fractions. In this study, the antioxidant activity of four fractions of CME (water, hexane, ethyl acetate, and butanol fraction) were measured using nitrite oxide (NO) and H2O2-scavenging activity assay, while antidiabetic activity of those fractions were measured by α-glucosidase activity assay. These fractions were also compared to antidiabetic drug, namely acarbose. In the NO-scavenging activity, the butylated hydroxytoluene (BHT) had the highest activity (IC50 69.75 µg/mL) compared to all fractions of CME and acarbose (ACR). Ethyl acetate fraction of C. mangga extract (EACM) showed the highest in H2O2-scavenging activity (IC50 162.78 µg/mL) compared to marker compound (BHT) (IC50 179.86 µg/mL) and other fractions. Hexane fraction of C. mangga (HCM) showed the highest α-glucosidase inhibitory activity (IC50 182.45 µg/mL).

To conclude, the fractions of C. mangga extract could be used as an alternative in the development of antioxidant and antidiabetic medicine.


Keywords: Antioxidant, Antidiabetic, Curcuma mangga, Diabetes

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