Antidiabetic activity of fortified white gamboeng tea drinks

In the process of making a fortified herbal tea drink based on white Gamboeng tea (G), (Manilkara zapota (S_w) Syzygium polyanthum (S_l), breadfruit leaves Artocarpus communis(S_k), and Cinnamon leaves Cinnamomum verum (K) were used as ingredients for fortification. Brewing of 1 g of each ingredients including white Gamboeng tea using hot water at 70°C of temperature ± 10 minutes with various concentration 20%,15%, 10% and 1% have been done. All samples were tested their antidiabetic activity and toxicity using enzyme α-glukosidase inhibition and brine shrimp lethality test methods. Manilkara zapota (S_w) leaves brewed with 7 mL of hot water showed the highest antidiabetic activity with an IC₅₀ value of 0.05 µg/mL, followed by 0.12 Syzygium polyanthum (S_l), 0.811 white gamboeng, and Artocarpus communis)(S_k) with an IC₅₀ value of 2.11, μg/mL. On the other hand, the antidiabetic activity of fortification samples showed that 7 mL of GKS_w had the greatest inhibition of the α-glucosidase enzyme compared to GKS_l and GKS_k, consecutive inhibitory percentages were 82.73%, 62.81% and 66.97%, respectively