Isolation, Characterization and Biological Activities Assay of Kojic Acid from Liquid Fermentation of Aspergillus Flavus LS03

Authors

  • Hani Mulyani Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong ,
  • Rizna Triana Dewi Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong ,
  • Megawati Megawati Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong ,
  • Sofa Fajriah Pusat Penelitian Kimia (LIPI) PUSPIPTEK Serpong ,

Keywords:

Aspergillus flavus LS03, α-glucosidase inhibitor, antioxidant, kojic acid

Abstract

Aspergillus flavus LS03 is a type of fungus isolated from rhizosphere soil in West Lombok, which showed potential as an α-glucosidase inhibitor and free radical scavenger in the early stages of screening activity. This study aimed to identify and characterize secondary metabolite as antidiabetic and antioxidants from A. flavus LS03 fungus grown on liquid medium of potato broth (PDB). The testing of antidiabetic activity is based on the inhibition of the α-glucosidase enzyme while the antioxidant is based on the ability to reduce DPPH free radicals. The result of separation and purification was obtained by active isolate (1) which was identified as 5-hydroxy-2- (hydroxymethyl) -1.4-piran (kojic acid) based on spectroscopic data. Kojic acid (1) shows strong potential as an α-glucosidase enzyme inhibitor and free radical DPPH with IC50 values of 35.34 and 149.9 μg / mL, respectively.

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Published

2020-04-25

Issue

Vol. 18 No. 1 (2020): JIFI

Section

Articles

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