α-Amylase enzyme inhibition activity test of clove mistletoe (Dendrophthoe pentandra (L.) Miq.) leaf fractions in vitro as an antidiabetes candidate
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Husnun Hanifah, Rahmat Hidayat, Annie Rahmatillah (2026). α-Amylase enzyme inhibition activity test of clove mistletoe (Dendrophthoe pentandra (L.) Miq.) leaf fractions in vitro as an antidiabetes candidate. Journal of Pharmaceutical and Sciences, JPS Volume 9 Nomor 4 (2026). https://doi.org/10.36490/journal-jps.com.v9i4.1899
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Abstract
Background: Diabetes mellitus is a metabolic disorder characterized by hyperglycemia. One strategy for controlling postprandial blood glucose levels is through the inhibition of the α-amylase enzyme. Clove mistletoe leaves (Dendrophthoe pentandra (L.) Miq.) are known to contain flavonoids that have the potential to act as natural α-amylase inhibitors. This study aimed to identify the secondary metabolites, evaluate the α-amylase inhibitory activity, and determine the clove mistletoe leaf fraction with the highest inhibitory activity. Method: The extract was obtained by ultrasonic-assisted extraction using 70% ethanol and subsequently fractionated with n-hexane, ethyl acetate, and water. The α-amylase inhibitory assay was performed using the starch–iodine method and analyzed by UV-Vis spectrophotometry at a wavelength of 575 nm with concentrations of 100, 250, 500, 750, and 1000 ppm. Results: Phytochemical screening revealed that the ethyl acetate fraction contained flavonoids, tannins, alkaloids, and terpenoids. The ethyl acetate fraction exhibited the highest α-amylase inhibitory activity with an IC₅₀ value of 28.794 ppm (very strong), followed by the ethanol extract with an IC₅₀ of 46.756 ppm (very strong), the aqueous fraction with an IC₅₀ of 155.560 ppm (moderate), and the n-hexane fraction with an IC₅₀ of 383.263 ppm (weak), and the metformin with an IC₅₀ of 6,61 ppm (very strong). Conclution: These findings suggest that the ethyl acetate fraction of clove mistletoe leaves has promising potential as an antidiabetic candidate through the inhibition of the α-amylase enzyme.
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