Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal International Journal of Health, Engineering and Technology
Dwi Nurul Khotimah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Dentistry Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Comparison Of Flavonoid Content And Α-Amylase Inhibition Activity Of Ethanol Extracts From Compound Garlic (Allium Sativum L), Black Garlic, And Single Garlic Dwi Nurul Khotimah; Danang Raharjo; Bagas Ardiyantoro
International Journal of Health Engineering and Technology Vol. 4 No. 3 (2025): IJHET SEPTEMBER 2025
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Diabetes mellitus is a chronic metabolic disease characterized by elevated blood glucose levels due to impaired insulin metabolism, and it remains one of the leading global health problems. One promising therapeutic strategy for diabetes management is the inhibition of digestive enzymes such as α-amylase, which plays a role in carbohydrate breakdown. Flavonoids, as natural bioactive compounds found in plants, have been reported to act as effective enzyme inhibitors. This study aims to compare the flavonoid content and α-amylase enzyme inhibitory activity of ethanol extracts from compound garlic (Allium sativum L.), black garlic, and single garlic. The extraction process was carried out using maceration with 96% ethanol solvent, followed by flavonoid content determination using UV-Vis spectrophotometry, while α-amylase inhibitory activity was tested using the Fuwa method. The results demonstrated that black garlic extract contained the highest flavonoid concentration, reaching 48.874 mg QE/g, compared to single garlic (40.561 mg QE/g) and compound garlic (35.943 mg QE/g). In addition, black garlic exhibited the strongest α-amylase inhibitory activity with the lowest IC₅₀ value of 32.390 ppm, indicating a higher potency compared to the other garlic extracts. These findings suggest that the fermentation process in black garlic enhances its flavonoid profile and bioactivity. Therefore, black garlic has significant potential as a natural antidiabetic agent and could be further explored as a functional food ingredient or herbal therapy for diabetes prevention and management.
Co-Authors Bagas Ardiyantoro Danang Raharjo