Development Instant Ready-to-Drink Soursop Leaves Extract with Addition of Anti-Oxidant

Abstract

The soursop leaves (Annona muricata) contain a lot of chemical constituents, such as
Annonaceous acetogenins which are the alkaloid compounds. These compounds have cytotoxic
properties against tumour cell lines. Garlic (Allium sativa) and white turmeric (Curcuma
mangga) are spices that used for enhance flavor in food. However, several studies showed that
they could inhibit the proliferation of cancer cells. They inhibit the protein used for the growth
of cancer cells. Moreover, they are free radical scavenger by increasing anti-oxidant activity the
body. The general objective of this research was to produce an instant-ready-to-drink soursop
leaves extract with addition anti-oxidant from Allium sativa and Curcuma mangga.NADH
oxidation enzyme inhibition and Brine Shrimp Lethality Test (BSLT) were performed to
support the research. The results found that the inhibition of NADH oxidation enzyme when
soursop leaves extract andAllium sativa combined was the best with 31.09% and soursop leaves
extract addedCurcuma mangga was also the best with 39.67%. However, when three of them
was combined the inhibition increased to 65.84%. The result showed that there was synergically
between the combination of soursop leaves, Curcuma mangga and Allium sativa extract in
NADH oxidation enzyme. In addition, BSLT was conducted to see how the bioactivity of
combination from three extract. The LC50 of the combination of three extract was 85.48 ppm.