Influence of ethanol concentration and temperature on antioxidant and antibacterial activity from Artocarpus altilis (Parkinson) Fosberg leaves

Abstract

Vienna Saraswaty, Chandra Risdian, Raden A. A. Lelono,Tjandrawati Mozef

Objective: Artocarpus altilis or Sukun is one kind of herbal medicine that is usually used by Indonesian people. It is widely known that the flavonoid derivative of A.altilis, one of its major bioactive constituent, has a broad range of pharmacological activity such as antioxidant, antibacterial, anti-inflamantory, antidiabetic and many others. In this study we investigated the bioactive constituent and influence of ethanol concentration, time and temperature on the antioxidant and antibacterial activity of A.altilis leaves in order to find appropriate and effective condition for its extraction. Methods: A.altilis leaves were extracted with different ethanol concentration (50, 60 and 70% v/v), time (1, 2, 3, 4 and 24 h) and temperature (70° C and room temperature). Influence of different extraction processes was analyzed on antioxidant capacity, antibacterial activity, total phenolic and total flavonoid content. Isolation of bioactive compound was performed by column chromatography method and structure was elucidated by 1H and 13C FT-NMR (Fourier Transform-Nuclear Magnetic Resonance) spectra. Results: Concentration of 70% v/v ethanol, 70° C and 1 h extraction process were found to be the most appropriate condition for extraction of A.altilis leaves in order to obtain bioactive components which gave both antioxidant and antibacterial activity against E.coli while yield of total flavonoid and phenolic content of extract should not less than 1.9 and 1.8% w/w, respectively. Structure elucidation of isolated compound identified that prenylated flavonoid, i.e. 1-(2,4-dihydroxyphenyl)-3- (8-hydroxy-2-methyl-2-(4-methylpent-3-en-1-yl)-2H-chromen-5-yl)propa-1-one is one of its important bioactive constituent. Conclusion: Use of ethanol concentration, temperature and time influenced the yield of total phenolic and flavonoid content and bioactivity of A.altilis extract. It is recommended to heat the extraction process to 70° C in order to obtain both optimal antioxidant and antibacterial activity from ethanol extract of A.altilis leaves.