In Vitro α-Glucosidase Inhibition and Antioxidant Activity of Mulberry (Morus Alba L.) Leaf Ethanolic Extract

Hasim Muhamad Danuri, Widia Ayu Lestari, Uci Sugiman, Didah Nur Faridah


This present work aimed to investigate the in vitro antioxidant activity and α-glucosidase inhibitory effect of mulberry leaf ethanolic extract. Antioxidant analysis was performed using Thiobarbituric Acid (TBA) assay at concentrations of 125, 200, 500, and 1,000 ppm. The results showed that the optimum incubation time was four days and the extracts could reduce the formation of MDA, i.e. 41.21%, 45.33%, 44.19%, and 36.00%, respectively. This suggests that concentration of 200 ppm was found as the best treatment. In addition, the result showed that ethanolic extract of mulberry leaf also showed inhibition against α-glucosidase with the IC50 of 309.82 µg/ml.


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Hasim Muhamad Danuri (Primary Contact)
Widia Ayu Lestari
Uci Sugiman
Didah Nur Faridah
Author Biography

Hasim Muhamad Danuri, Department of Biochemistry, Faculty of Mathematics and Natural Sciences, IPB University, Bogor 16680, Indonesia

biochemistry and toxicology

DanuriH. M., Lestari W. A., SugimanU., & FaridahD. N. (2020). In Vitro α-Glucosidase Inhibition and Antioxidant Activity of Mulberry (Morus Alba L.) Leaf Ethanolic Extract. Jurnal Gizi Dan Pangan, 15(1), 45-52.

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